Ingredients: flour, milk powder, mixed oil, eggs.
（用料：面粉，奶粉，调和油，鸡蛋。）
1，Sift flour and milk powder for later use
（面粉、奶粉过筛备用）
2，Add water and oil to soften syrup and stir well
（软化糖浆加入枧水、油搅拌均匀）
3，adding softening syrup powder inside, 楺 into the dough
（将软化糖浆加入粉里面，楺成面团）
4，Put it in a crisper bag and let it sit for 20 minutes
（用保鲜袋装起松弛20分钟）
5，Divide the flabby crust into equal parts
（将松弛好的饼皮分成等分）
6，The filling is also divided into equal parts
（馅料也分成等份）
7，Flatten a pie crust and place the mung bean filling. Push the crust up with your hands and make a round.
（取一块饼皮压扁，放上绿豆馅。用手把饼皮向上推，收口揉圆）
8，Put the pie into the mooncake mold.
（把做好的馅饼放入月饼模内）
9，Spray the billet with water and place it in the preheated oven.
（在饼坯上喷一层水，放进预热好的烤箱）
10，Bake at 200° for 5 minutes. Brush with egg mixture and bake in oven for 15 minutes.
（上下火200°烤5分钟，取出刷上蛋液，再进烤箱，烤15分钟）
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第1个回答 2014-06-28
How to Make Moon Cakes
Edited by Roxana5min, Teresa, Flickety, Eric and 29 others
Moon cakes are traditional Chinese pastries that are made during the Moon festival (or Harvest Festival), which is celebrated in China, Vietnam, and other countries in Asia. Moon cakes are usually round and contain a sweet filling, with the most common one being red bean paste. This recipe uses a filling based on a preserve (jam) with dried fruits, for added sweetness.
Ingredients
Dough
4 cups all-purpose flour (plain flour)
3/4 cup dried milk powder
1 tablespoon baking powder
1 teaspoon salt
3 large eggs
1 1/4 cups sugar
3/4 cup unsalted butter, melted and cooled to room temperature
1 1/2 teaspoons vanilla extract (essence)
Filling
1 cup apricot preserves (jam) (equivalent of one 12 ounce jar)
1 cup chopped pitted dates
1 cup sweetened, flaked coconut (desiccated coconut)
3/4 cup raisins (or sultanas)
Or simply Lotus Paste and or Red Bean Paste (if you do add this filling, you don't need any more mixing or ingredients, just stuff it inside the dough)
Glaze
1 lightly beaten egg
2 tablespoons water
Steps
1
Make the moon cake dough. In one bowl, mix the flour, milk powder, and salt together.
2
Break the eggs into another bowl. Add the sugar, and beat together for up to 5 minutes. Pour in the melted butter, vanilla extract. Fold through all ingredients.
3
Add the sifted, dry ingredients to the liquid mixture. Fold in to create a dough.
4
Knead the dough. Tip the dough onto a floured surface and knead lightly. Once smooth, the dough is ready.
Roll a log shape from the dough. If possible, at this point it is helpful to let the dough sit in the refrigerator overnight, as this makes it easier to work with.
Cut into evenly sized rounds. There will be approximately 15 to 20 pieces.
5
Make the filling. Mix the apricot preserves, chopped dates, coconut and raisinstogether in a small bowl. Use a fork to mash down any large, chunky pieces of apricot.
6
Preheat the oven to 375ºF/190ºC/Gas mark 5. Prepare two baking sheets by covering in parchment paper.
7
Press each dough piece into a 3-inch (7.5 cm) circle. When stretching the dough, make the edges thinner and the center thicker.
8
Add the filling. Press the filling into the middle of each circle. Gather the edges over to enclose the filling and pinch closed. Roll into a ball, then flatten.
9
Prepare the moon cake press. Add flour to it to help ease the cake out after pressing.
Then, press each flattened circle in the mold to shape the moon cake. To remove each pressed cake, bang all four sides, until it comes out.
If you don't have a moon cake press, try to shape the cake as round as possible and use a fork or a skewer to draw a design. It can be as simple as making a cross or a series of lines, or more elaborate if you're patient. Another alternative is to press a design from a thoroughly clean stamp (from a craft store), chocolate mold, or similar mold into the top of the rounded cake.
10
Brush each moon cake with egg wash. Place each cake about 1 inch (2.5cm) apart on a baking sheet. Once each baking sheet is filled, put them into the oven.
11
Bake for 30 minutes or until the moon cakes turn golden brown.
12
Remove from the oven. Leave to cool on a wire cooling rack. Once cooled, they are ready to serve or package.
Serve with Chinese tea.
Package in little boxes for distributing as gifts.
Edited by Roxana5min, Teresa, Flickety, Eric and 29 others
Moon cakes are traditional Chinese pastries that are made during the Moon festival (or Harvest Festival), which is celebrated in China, Vietnam, and other countries in Asia. Moon cakes are usually round and contain a sweet filling, with the most common one being red bean paste. This recipe uses a filling based on a preserve (jam) with dried fruits, for added sweetness.
Ingredients
Dough
4 cups all-purpose flour (plain flour)
3/4 cup dried milk powder
1 tablespoon baking powder
1 teaspoon salt
3 large eggs
1 1/4 cups sugar
3/4 cup unsalted butter, melted and cooled to room temperature
1 1/2 teaspoons vanilla extract (essence)
Filling
1 cup apricot preserves (jam) (equivalent of one 12 ounce jar)
1 cup chopped pitted dates
1 cup sweetened, flaked coconut (desiccated coconut)
3/4 cup raisins (or sultanas)
Or simply Lotus Paste and or Red Bean Paste (if you do add this filling, you don't need any more mixing or ingredients, just stuff it inside the dough)
Glaze
1 lightly beaten egg
2 tablespoons water
Steps
1
Make the moon cake dough. In one bowl, mix the flour, milk powder, and salt together.
2
Break the eggs into another bowl. Add the sugar, and beat together for up to 5 minutes. Pour in the melted butter, vanilla extract. Fold through all ingredients.
3
Add the sifted, dry ingredients to the liquid mixture. Fold in to create a dough.
4
Knead the dough. Tip the dough onto a floured surface and knead lightly. Once smooth, the dough is ready.
Roll a log shape from the dough. If possible, at this point it is helpful to let the dough sit in the refrigerator overnight, as this makes it easier to work with.
Cut into evenly sized rounds. There will be approximately 15 to 20 pieces.
5
Make the filling. Mix the apricot preserves, chopped dates, coconut and raisinstogether in a small bowl. Use a fork to mash down any large, chunky pieces of apricot.
6
Preheat the oven to 375ºF/190ºC/Gas mark 5. Prepare two baking sheets by covering in parchment paper.
7
Press each dough piece into a 3-inch (7.5 cm) circle. When stretching the dough, make the edges thinner and the center thicker.
8
Add the filling. Press the filling into the middle of each circle. Gather the edges over to enclose the filling and pinch closed. Roll into a ball, then flatten.
9
Prepare the moon cake press. Add flour to it to help ease the cake out after pressing.
Then, press each flattened circle in the mold to shape the moon cake. To remove each pressed cake, bang all four sides, until it comes out.
If you don't have a moon cake press, try to shape the cake as round as possible and use a fork or a skewer to draw a design. It can be as simple as making a cross or a series of lines, or more elaborate if you're patient. Another alternative is to press a design from a thoroughly clean stamp (from a craft store), chocolate mold, or similar mold into the top of the rounded cake.
10
Brush each moon cake with egg wash. Place each cake about 1 inch (2.5cm) apart on a baking sheet. Once each baking sheet is filled, put them into the oven.
11
Bake for 30 minutes or until the moon cakes turn golden brown.
12
Remove from the oven. Leave to cool on a wire cooling rack. Once cooled, they are ready to serve or package.
Serve with Chinese tea.
Package in little boxes for distributing as gifts.
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