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Tips for mixed sugar moon cakes
Mixed sugar moon cake

Mid-autumn festival, I can't forget it, or the taste of childhood in my memory!

Materials?

500 grams of medium gluten flour

Sesame oil150g

Rock sugar+brown sugar 120g

Mineral water 200 liters

3 grams of baking soda

Yeast 2.5g

A little sesame

How to mix sugar moon cakes in Fengzhen?

Pour linseed oil into a hot pot, and heat it on low heat until it is fragrant, emitting light smoke. Turn off the fire and let it cool for later use.

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Pour mineral water into another pot, add brown sugar and rock sugar (the ratio of rock sugar to brown sugar is optional), cook while stirring until the sugar dissolves, and turn off the heat and air to 60 degrees.

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Add yeast and baking soda to flour, stir well, then pour in cooled linseed oil and stir well, then pour in boiled sugar water, stir well and knead into smooth dough, cover with plastic wrap and ferment for about an hour.

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Take out the fermented dough, do not knead the dough, directly knead it into long strips and divide it into six parts, knead it into a circle, sprinkle cooked sesame seeds in the middle after shaping, and gently press it to fix the sesame seeds on the moon cake.

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The oven is preheated 200 degrees in advance 10 minute; Bake the moon cakes at 180 degrees for 30 minutes, brush the linseed oil once and oil twice every 10 minute.

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After the moon cake is baked, put it on the baking net to cool, and then put it in a sealed basin to return oil, which makes it taste better.

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For example, small seals can be stamped before baking, and seals and food pigments are available online.

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skill

1) Different brands of flour have different water absorption rates, so please increase or decrease the amount of water when adding sugar water to the dough, and it is best to sieve the flour before use.

2) Due to the different brands of ovens used, please control the baking time and temperature appropriately.