Traditional classic moon cake: Shuanghe crisp moon cake

Traditional classic moon cake: Shuanghe crisp moon cake

Introduction:

"Compared with the Cantonese style moon cakes with thin skin and big stuffing, I prefer the traditional pastry moon cakes, especially the five kernel moon cakes. The inner stuffing is chewy, crisp, and the outer skin is soft, especially fragrant. In addition, I choose fresh raw materials by myself, which is hygienic and reassuring, and the taste is never inferior to that of the takeout. If there are sweet and salty moon cakes, you should taste them in the order of salty before sweet, otherwise you can't taste them. 2、 Taste moon cake with tea. It's easy to be greasy when eating too much moon cake. If you drink a cup of light tea (flower tea is the best), you can eat and drink it at the same time, and the taste is even more wonderful. 3、 Eat moon cakes in an appropriate amount. The content of sugar and fat in moon cakes is high. Eating too much will cause gastrointestinal discomfort, especially for the elderly, children (children's food) or those with weak gastrointestinal function. 4、 Eat fresh moon cakes. People often buy many moon cakes at a time during the festival, and the moon cakes stored for a long time are easy to cause stuffing deterioration, and food poisoning is easy to occur after eating. Therefore, it is best to buy and eat moon cakes at any time. In general, most of the moon cakes bought by families can last until after the festival, or even longer. In order to prevent the deterioration of moon cakes, the leftover moon cakes should be properly preserved. Moon cake stuffing is generally divided into soft and hard. Soft stuffing contains more water, and can only be stored for about 7 to 10 days, while hard stuffing moon cake can be stored for about 1 month. For those families who have not used the refrigerator, moon cake should not be stored in a sealed container for a long time. It is best to store it in a bamboo basket, cover it with a piece of clean paper, and then hang it in a ventilated and cool place In addition, due to the high fat content in the moon cake, it should be stored away from light to prevent oxidation and rancidity of the oil. Mid autumn moon cake is a kind of seasonal food. It is most suitable to be produced, sold, bought and eaten on the spot. It should not be let go for a long time in order to maintain the color, fragrance, taste and special flavor of the moon cake. The ratio of outer skin to inner filling is 1:1, or 2:1. It depends on my personal preference. I prefer skin, so I use the ratio of 2:1. Take eight 63g moon cake molds as an example. The skin is 40g and the filling is 23g. For moon cake filling, click the following link [five kernel filling]: http://home.meishichina.com/space-42236-do-blog-id-361452.html ”

Production steps:

Materials required:

Water oil skin raw material: appropriate amount

Medium gluten flour: 210g

Salad oil: 50g

Invert syrup: 117 G

Maltose: 5g (I use maltose)

Water: 17 G

Pastry ingredients: appropriate amount

Flour: 135g

White shortening: 67g

I use shortening: or salt free butter

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet