Beijing style red moon cake

Beijing style red moon cake

Introduction:

"In fact, I'm not interested in this kind of pastry. What I'm interested in is the circle. Finally decided to make this moon cake. With the formula and method of the old book, the filling was adjusted according to its own materials, because there was no green and red silk. After cutting it, I know why I need green and red silk - it can add color, but I can't find a place to buy it. "

Production steps:

Step 1: prepare the filling

Step 2: dice the nuts and preserved fruits, and pour them into a large bowl with sugar

Step 3: mix well

Step 4: add rose sauce and oil

Step 5: mix well

Step 6: add the cooked flour

Step 7: mix well and set aside

Step 8: prepare the dough

Step 9: pour sugar, maltose, baking soda and oil into a large bowl

Step 10: add appropriate amount of warm water and stir until emulsified

Step 11: add a small amount of flour step by step

Step 12: make dough

Step 13: add 16 small doses to the filling and dough respectively

Step 14: flatten the dough

Step 15: put in the filling

Step 16: wrap it up

Step 17: tuck down

Step 18: press it into a flat circle and put it into a baking pan,

Step 19: dip the bottle cap with Monascus water and print a circle on the top

Step 20: put it into the oven preheated at 200 ℃, middle layer, bake for 20-25 minutes,

Step 21: golden yellow

Materials required:

Flour: 200g

Sugar: 10g

10 g maltose

Corn oil: 80g

Baking soda: 1 / 4 teaspoon

Monascus water: right amount

Sesame oil: 15g

Rose sauce: 3 G

10 grams of orange cake

Wax gourd: 10g

Melon seed kernel: 5g

Peanuts: 30g

Cooked flour: 40g

Rock sugar: 10g

Note: the original filling oil is all sesame oil, I only used 1 / 3 of sesame oil, the rest of the amount of corn oil supplement. The baked cake still feels that the flavor of sesame oil is too strong.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet