1. Method for making pastry with large package: the material is calculated as 5kg, and each kilogram is made into 12 moon cakes. First, mix the leather into dough. Leather dough 1.6 kg, pastry dough 0.775 kg. Wrap the dough bag and press it into thin skin (0.67 cm) with a rolling pin. Roll it into a round strip, cut it into 10 pieces with a knife, then fold both ends of the billet inward along the incision, flatten it into a pancake shape with the palm of your hand, and wrap the filling.

Key points: after the dough bag is wrapped, it should not be rolled too short or too narrow when it is rolled thin with a needle, so as to avoid uneven dough and affect the quality.

2. Small package pastry method: the dough and pastry method is the same as the large package pastry method. Divide the skin and pastry into 10 pieces, wrap the pastry in the skin one by one, flatten it with a dough stick, roll it into a ball, flatten it with the palm of your hand into pancake-shaped stuffing.

3. Filling: Stir evenly according to the formula and knead thoroughly. The following fillers need to be prefabricated into semi-finished products:

Mooncake making

Make moon cakes (6 pieces)

(1) pine nuts and jujube paste: firstly, the black dates are pitted, washed, steamed and twisted into pieces. Add water to the sugar in the pot, heat and dissolve it into syrup, and the concentration is suitable. Pick out the silk with bamboo chopsticks. Then add jujube paste, oil and pine nuts, mix well and burn until it doesn't stick to your hands.

(2) Clear water sand washing: 9 kg of red beans, 0/5 kg of sugar, 0/0.5 kg of caramel, 2.5 kg of crude oil and 3 kg of water. The making method is the same as that of bean paste stuffing.

(3) lard mixed with sand: the method of making the bean paste is the same as that of clear water bean paste. Specific production method: mix bean paste with sugar, diced lard, rose and osmanthus.

4. Stuffing: First, press the bean paste stuffing thinly on the dough, and then wrap the mixture of diced lard and osmanthus flowers in the dough at the same time.

mooncake

mooncake

5. Forming: After the stuffing is wrapped, the upper layer of padding paper is pasted on the pastry seal, and pressed into flat moon cake blanks with the thickness of 1.67 cm, each of which is 90g, and then various names are stamped on the moon cake blanks.

6. Baking: push the moon cake green body into the oven and keep the oven temperature at about 240℃. After the pattern on the moon cake is determined, the temperature will be lowered appropriately, and the requirements of fire and fire are the same. Bake for 6-7 minutes until cooked, and then take out the oven.

quality requirements

1. color: the surface is golden and shiny, the round edge is light yellow, and there is no focal spot at the bottom.

2. Shape: flat and full, flat and drum, no cracks, no bottom leakage.

3. Crispy skin: the appearance is complete, the crisp skin is clear and not messy, and there is no crust or crust.

4. Endoplasm: the thickness of skin stuffing is even, without shelling and hollowing, and the thickness of fruit material is appropriate.

5. Taste: the crust is crisp, with the unique flavor and normal fragrance of various fillings, without pungent taste and bitter or astringent taste of the peel.

Classification and editing of moon cakes

There are all kinds of moon cakes. According to the new moon cakes produced by the combination of China local moon cakes and Chinese and western food culture, moon cakes can be divided into two categories: traditional moon cakes and non-traditional moon cakes.

Traditional moon cakes

Guangzhou Guangdong (Cantonese style: lotus seed paste, egg yolk, and five-kernel syrup skin)

Guangzhou Moon (Cantonese style: lotus seed paste, egg yolk and five-kernel syrup skin) (3 sheets)

Traditional moon cakes are the traditional moon cakes in China. According to the origin, sales volume and characteristics, there are four main factions: Cantonese moon cakes, Beijing moon cakes, Soviet moon cakes and Chaozhou moon cakes. Another reporter once combined Chaozhou-style mooncakes with Hong Kong-style mooncakes to make Cantonese-style mooncakes, and then came to another view of four groups of mooncakes: Cantonese, Suzhou, Beijing and Yunnan. It is unscientific to simply merge by region and then separate the east, west, north and south. Hong Kong-style moon cakes are similar to Cantonese-style moon cakes, but Chaozhou-style moon cakes are quite different from Cantonese-style moon cakes in materials, methods, styles and tastes.

At present, moon cakes are divided into Beijing-style moon cakes, Jin-style moon cakes, Cantonese-style moon cakes, Yunnan-style moon cakes, Chaozhou-style moon cakes, Soviet-style moon cakes, desktop moon cakes, Hong Kong-style moon cakes, Huizhou-style moon cakes, Qu-style moon cakes, Qin-style moon cakes and even Japanese-style moon cakes. As far as taste is concerned, it is sweet, salty, salty and spicy; As for fillings, there are osmanthus moon cakes, plum moon cakes, five kernels, red bean paste, roses, lotus seed paste, rock sugar, ginkgo, dried pork floss, black sesame seeds, ham moon cakes and egg yolk moon cakes. According to the crust, there are pulp crust, mixed sugar crust, crisp crust, cream crust, etc. From the modeling point of view, there are smooth surfaces and lace spots.

Cantonese moon cakes: thin skin, soft, sweet and full of stuffing.

Jin moon cakes: sweet and mellow. Simple form, mellow taste, crisp and refreshing, sweet but not greasy.

Chaozhou moon cakes: crispy skin, fine stuffing, oily tongue, sweet mouth and soft taste.

Su-style moon cakes: crisp, crisp, layered, heavy oil but not greasy, sweet and salty.

Yunnan flavor moon cake: crispy skin, moderate sweetness and saltiness, yellow color, oily but not greasy.

Beijing-style moon cakes: exquisite appearance, thin skin and soft flesh, distinct layers and attractive taste.

Chaozhou Cantonese Style: Crispy crystal syrup skin with bean paste and taro paste.

Chaozhou Cantonese flavor: crisp sweet bean paste taro cake (5 pieces)

Hui-style moon cakes: small and exquisite, white as jade, with crisp skin and full stuffing.

Bent moon cakes: crisp and delicious, mainly sesame.

Qin-style moon cakes: rock sugar, sheep fat, crispy skin and sweet stuffing, sweet but not greasy.

Fengzhen moon cake: it tastes sweet, mellow and memorable.