Good persimmon peanuts - good things happen moon cakes

Cooking Instructions

1. Let's make the Cantonese mooncake crust first, pour peanut oil (it is not recommended to replace it with other oils), invert sugar syrup, and soap water (which can help the crust bake and color)

   

2. Stir fully until emulsified, and be sure to emulsify completely, otherwise there will be white spots on the baked mooncakes.

   

3. Add all-purpose flour

   

4. Mix until there is no dry powder

   

5. Add 1 gram of matcha powder

   

6. Knead well, this part and so on used to make persimmon leaves

   

7. Add the golden cheese powder to the remaining dough

   

8. Adjust to the color of the persimmon

   

9. After the two doughs are ready, let loose for 1 hour

   

10. Divide the loose crust into 25 grams each

    

11. Divide the matcha skins into 1.5 grams each

    

12. Spread out the crust

    

13. Wrapped in the filling, I use homemade mung bean paste filling, the specific method can be seen in the mung bean cake tutorial sent before, you can also buy ready-made fillings

    

14. Fill the separated matcha skin with the leaf part of the mold
    

    

15. Then add the persimmon dough.

    

16. Compaction

    

17. finish
    

    

18. This recipe can make 16 persimmon mooncakes.

    

19. Look at the temperature graph

    

20. In order to avoid the leaves being too dark, cover them with tin foil in time during the baking process

    

21. Next, let's make peanut mooncakes
    , add peanut oil, invert sugar syrup, and soap water to the pot

    

22. Stir well

    

23. Add the flour and mix into a dough

    

24. Relax for 1 hour.

    

25. Relax time to make peanut filling, lotus paste, and roasted nuts mixed together

    

26. Divide into 25 grams each

    

27. The loose crust is also divided into 25 grams each

    

28. Knead the filling into an oval shape and wrap the crust so that it is easier to put into the mold.

    

29. Compression molds
    

    

30. The process of stamping is fun haha
    

    

31. Bake in a preheated oven at 190 degrees for 5 minutes, then turn to 170 degrees for 15 minutes.

    

32. Finished moon cakes need to wait for 2 to 3 days of oil return time, and can be stored at room temperature for 7 to 10 days. If you want to keep it longer, you can freeze it.

    

33. Recently, I have received a lot of excellent homework from babies, and there are also many babies who have some problems in the production process, I have sorted out and summarized this, and made some detailed answers according to my experience, hoping to help everyone

    

34. 1. Can I replace the powder with other cheese powder if I don't have it?
    
    I have tried two kinds of cheese powder: golden and orange, orange color is yellowish, golden yellow is orange-red, closer to the color of persimmon, if you use orange cheese powder, you can add a little red velvet essence or red pigment to adjust it, the color is also good.
    But I heard that the golden cheese powder on a treasure has been sold out recently, which is too exaggerated~ Many friends are asking if there is any other plan, yesterday I saw that there is pumpkin pink + red pigment for Jimei, and the color of the pie crust is also quite good-looking, you can refer to it

    

35. 2. What is the appropriate ratio of skin and filling?
    
    50 grams of molds (1:1) = 25 grams of pie crust + 25 grams of filling (more suitable for novices, and children's shoes who don't like to eat too many fillings)
    50 grams of molds (4:6) = 20 grams of pie crust + 30 grams of filling (the most common ratio)
    63 grams of molds (4:6) = 25 grams of pie crust + 38 grams of filling,
    75 grams of molds (4:6) =30 g crust + 45 g filling

    

36. 3. What should I do if the skin will be squeezed out of the middle when the persimmon moon cake is pressed?
    
    When pressing the mold, it is normal for the skin to be squeezed out a little, you can remove the squeezed dough, and then knead it slightly with your hands to make it smoother and rounder.
    If it is squeezed out too much, and even the filling is exposed, then you have to weigh the total weight of each mooncake dough, whether it is more than 50 grams is too much.
    
    Fourth, can the mooncake crust be made first, and then put it to the next day to wrap the filling and bake?
    
    Yes, if you want to use it the next day, you need to put it in the refrigerator, and when you use it the next day, you need to soften it at room temperature before using it.
    

    

37. 5. How long can the finished mooncakes be stored?
    
    Sealed in a cool and dry place, room temperature can be stored for 7-10 days (desiccant can be put when packing), if you want to put it for a longer time, you can freeze it, it is not recommended to store it in refrigeration, it will make the starch aging and affect the taste.

    

38. Sixth, the moon cakes that have been shaped are very good-looking, and they are all changed after baking in the oven, the collapse of the collapse, and the bulging waist?
    
    There are three reasons, the most common is that the moisture content of the filling is too high, if it is a homemade filling, check whether it has not been fried in place, or whether it reduces sugar and oil by itself. If you use commercially available fillings, see if you buy low-sugar water-based bean paste, the Cantonese moon cakes made of this kind of filling are prone to problems~
    In addition, the refrigerated filling is baked directly without reheating, or the baking temperature is too low, which will lead to problems such as the collapse of the moon cake.

    

39. 7. The moon cake is seriously
    
    cracked after baking, and the baking temperature is too high (the actual temperature of the oven is too high), or cracks have appeared when the filling is filled, and the cracks are greater when heated and expanded after baking, so the pie crust can not be cracked when the filling is filled~
    

    

40. 8. If the pattern is not clear
    
    after baking, you can check whether there is too much water spray before baking, or if the egg yolk is brushed too much. In addition, it is also possible that the amount of low flour is insufficient, resulting in the skin being too wet and too soft (different flours have different water absorption, if the skin is too soft, you can add a little flour appropriately).
    
    9. What is the appropriate filling?
    
    Novices are advised to buy commercially available fillings to reduce the risk of failure, but it should be noted that oil-based bean paste should be used to make Cantonese-style moon cakes, and water-based bean paste is not recommended.

    

41. 10. It is very sticky to the mold when pressing the mold, and it is difficult to take it out?
    You can apply a thin layer of powder to the inside of the mold. If it's still too sticky, check to see if you don't have enough time to relax, or if the dough is too soggy.
    
    11. The baked persimmon moon cake will not collapse, but it is a little crooked and uneven?
    
    It is likely that the air is wrapped in when the stuffing is wrapped, and the skin must be tightly attached to the filling when wrapping~ There is another very important reason, that is, the thickness of the skin is uneven when wrapping, especially the place where the mouth is closed, it is best to face the bottom.

    

42. 12. Is it normal for the skin to be dry and hard after baking?
    
    If the color is too dark or even charred after baking, it means that the baking temperature is too high. If the color is normal, there is no problem, normal moon cakes are just baked are dry and hard, generally need to wait for 2~3 days to return to oil, during which the crust will slowly absorb the oil in the filling and become soft.
    
    13. What size box is used for the finished moon cakes?
    
    Persimmons use a 50-gram base, peanuts use a 63-gram or 75-gram base (I use 75 grams), if you want to pack them in the same box, it's best to use a large size package.