4 hot mooncake recipes are newly upgraded! Super complete formula + steps are packaged at once

Autumn is like water, bright moon shines

Long dress and red fan, with Chang'e as company

This is the Mid-Autumn Festival in Komori's heart

Of course the most important thing is to eat moon cakes

Mooncakes are one season of the year, each leading the way

Salty and sweet fancy constantly renovated

Various fillings emerge in endlessly

And among the dazzling array of mooncakes

Traditional handmade moon cakes, more and more popular

Today Xiaoou shared 4 different mooncakes

Chinese, Japanese, and Western style everything!

01. Tea moon cake

-Pie crust recipe-

50g eggs, 20g condensed milk

60g cotton candy 15g honey

Matcha powder 3g low gluten powder 120g

Baking powder 1g Baking soda 1g

-Filling recipe-

Bean Paste 400g

Cloves 20g

Milk 60g

- Steps -

1. Heat the eggs, condensed milk, soft sugar and honey over water to saccharify.

2. Add the sifted low-gluten flour, matcha powder, baking powder and baking soda together to form a dough, let it stir for 1 hour.

3. Divide the dough and filling into 15 equal parts.

4. Flatten the dough, wrap it in the filling, and round it.

5. Press out a small hole and insert a clove into the baking tray.

6. Brush the surface twice with milk.

7. Bake at 190/100℃ for 18-20 minutes.

-Tips-

1. When heating eggs and other materials, the temperature should not be too high.

2. When the dough is pressed out of the small holes, it should not be too deep or too large.

3. Brush with milk, the surface of the dough will be brighter.

02. Peach Cranberry Mooncake

-Recipe-

20g butter 10g water

Whipped cream 12g egg yolk 22g

Sanyo cake flour 10g 0.5g salt

Rum 5g color sesame oil 1g

White bean paste 180g filling 300g

- Steps -

1. Mix the cream and water together.

2. Add rum and white bean paste and mix well.

3. Add light cream and egg yolk and mix well.

4. Add salt, Sanyo cake powder and color sesame oil and mix well.

5. Make hair for 20 minutes. Divide the filling and the leather into 10 portions, each with 26 grams of peel and 30 grams of filling.

6. Flatten the dough and wrap it into the filling.

7. Put it into the moon cake mold and flatten it by hand.

8. Gently shake left and right to buckle out.

9. Place in the baking tray and spray a small amount of water on the surface.

10. Lower the heat to 220/180℃ and bake for about 10 minutes until the surface is colored.

-Tips-

1. Sprinkle a small amount of flour in the moon cake mold, but not too much, so as not to have too much flour on the surface of the moon cake, which will affect the effect of the moon cake.

2. When pressing the moon cakes in the mold with your hands, use more force so that the patterns on the surface of the moon cakes will be clear and beautiful.

3. When pulling out the moon cake, don't use too much force, so as not to deform the shape of the moon cake and affect the effect of the moon cake.

03. Flip wool moon cakes

-Pie crust recipe-

All-purpose flour 175g soft sugar 30g

50g ghee, 100g warm water

-Shortbread recipe-

Low-gluten flour 170g

Ghee 85g

Jujube paste filling 300g

- Steps -

1. Pile low-gluten flour into a powder wall shape, put ghee, soft white sugar and warm water in the middle.

2. Mix 1 and mix until there is gluten, and let the dough rise for 15 minutes to form a crust

3. Mix the ghee and low-gluten flour together, and the hardness is similar to that of Method 2, and serve as a shortbread.

4. Divide the jujube paste filling into 30 grams each.

5. Put the prepared 3 packs into the cake crust made by Hufa.

6. Roll out Practice 5 and make a cut in the middle.

7. Roll up Practice 6 from the middle, and then divide it into 30 grams.

8. Roll out Method 7 into a disc shape, and then wrap the filling.

9. Wrap the method 8 in a round and place it on the plate, put it in the oven and bake it at 130/150℃ for about 30 minutes.

04. Cheese Golden Mooncake

-Pie crust recipe-

83g ghee, 14g powdered sugar

95g egg half low-gluten flour

Corn starch 10g milk powder 8g

-Cheese filling-

Cheese 165g soft sugar 64g

80g egg yolk 2g rum

- Steps -

1. Mix the unsalted ghee and icing sugar thoroughly and make a base for use.

2. Add eggs in portions and mix well.

3. Add low-gluten flour, corn starch and milk powder, and mix well.

4. Put the prepared 3 in the refrigerator and hair for 20 minutes.

5. Take out 4 and roll out into a dough about 0.4 cm thick.

6. Emboss the finished 5 square mold, bake it together with the mold, and bake it at 180/140℃ for about 18 minutes.

7. Soften the cheese at room temperature and stir evenly into cheese filling.

8. Add soft sugar to the prepared 7 and mix well.

9. In Method 8, add egg yolks in portions and mix well.

10. Add rum and stir well.

11. Put it into a piping bag and squeeze it into the mold of Method 6.

12. Finally, put it into the oven and bake at 210/120℃ for about 35 minutes.

-Tips-

1. Unsalted ghee cannot be beaten, powdered sugar, low-gluten flour, corn starch and milk powder must be sieved.

2. After the grilled cheese is cooled, it needs to be frozen for about 70 minutes.

3. The filling should not be beaten, otherwise it will crack easily.

4. The maximum ratio of the base of this material to the filling is 1:1, and it can also be prepared according to personal preference.