This year's hottest mini mooncake (black rice crust)

Preparing for the mooncake season, it seems that I don't pay enough attention to it if I don't play a little creativity, and I feel mediocre if I don't make some tricks. Every year there is a theme, and every year it is different. Last year, good things (persimmons) happened (peanuts) swept the baking world. This year is to keep up with the "small", the smaller the more delicate and cute. At the same time, there is no burden on snack, and eating happily equals zero calories! ———— cute dividing line———— but mini moon cakes, which are still Cantonese moon cakes in essence. While it is simple and easy to make, the taste is basically acceptable to everyone. On the basis of the innovation and improvement of the flour of the pie crust: the addition of black rice flour and the addition of coarse grains not only changes the appearance, but also makes it more nutritious. Let's do it together.

Ingredients

(1)Blackricecrust[20goffinishedproduct,crustfillingratioof3:7,thatis,crustweight6g,formulacanbemade20~21pieces]

invertsyrup 45 g

Soapwater 1.5 g

peanutoil 13.5 g

all-purposeflour 40 g

blackriceflour 32 g

(2)Brownsugarcrust[20goffinishedproduct,crustfillingratioof3:7,thatis,crustweight6g,formulacanmake20~21pieces]

Brownsugarinvertsyrup 45 g

Wheat 1.35 g

PeanutOil 13.5 g

All-PurposeFlour 67.5 g

(3)Rosecrust[20goffinishedproduct,3:7ofcrustfilling,thatis,theweightofthecrustis6g,andtherecipecanbemade20~21pieces]

Invertsyrup 45 g

Was 1.35 g

Peanutoil 13.5 g

All-purposeflour 67.5 g

Rosepetals 0.45 g

(4)Mooncakefilling

Homemadeorcommerciallyavailablemooncakefilling

Blackricecrust→purplesweetpotatofilling

Rosecrust→rosefilling

Brownsugarcrust→jujubepastefilling

Cooking Instructions

To make the crust:
Weigh the ingredients needed.
Invert sugar syrup, soap water, and peanut oil are thoroughly stirred with an electric whisk until emulsified.
[Last year, I still used a manual whisk, but this year I can save some effort, and I can save some effort]

Everyone has a large amount of direct use of the egg beater of the kitchen machine!
This is what it looks like after emulsification.
Then mix the powder and sieve it into a basin, stirring with a spatula until there is no dry powder and it is uniform.

Simply pinch it twice on the upper hand, and knead it into a ball, which is a little oily.
Kneaded dough crust wrapped in plastic wrap, if the room temperature is too high, refrigerate and relax, turn on the air conditioner room temperature 26 Â°C then relax at room temperature.
Generally, I relax for 2 hours, and it is OK to be anxious for 1 hour.

[Left â†’ right: brown sugar, black rice, rose crust]
Divided fillings and wrapped moon cakes:
roses, purple potatoes and jujube paste fillings are respectively.
Black rice crustâ†’ purple sweet potato filling
, rose crustâ†’ rose filling
, brown sugar crust, â†’ jujube paste filling

are all low-sugar moon cake fillings from our group~
The fillings used this year are the same as last year's brands, and they are all finished fillings currently on sale.
Divide the loose black rice crust dough into about 6g/piece, and the purple sweet potato filling into 14g/piece.

Pinch the crust flat and spread it out by hand, wrap it in the purple potato filling, close it with a tiger's mouth, and roll it round.
Then the die is then pressed.
In order to facilitate demoulding, the mold can be roughly used for anti-sticking (that is, pour the medium powder into the mold, and then knock it out, so that it can be a thin layer in the mold. It

can be slightly lengthened before pressing, and then the mold is pressed.
In the same way, the rose and the brown sugar are the same operation.

It's all pressed, neatly packed with a family.
The picture is extremely comfortable to put together.
Baking:
Bake
with the new Hai's S80 upgraded oven wind stove mode 20g mini moon cake wind stove baking temperature:
200 Â°C for 5 minutes, take it out, I don't brush the egg liquid, put it at room temperature for 3 minutes
and then send it in 160 Â°C for 5 minutes
together for a total of 10 minutes

In addition, the temperature of Hai's SP50 oven baking moon cakes is shared with you and I bought SP50 little sisters: 200 Â°C on the upper heat, 140 Â°C on the lower fire for 5 minutes,
170 Â°C on the upper heat, 140 Â°C on the lower fire, about 5 minutes for baking, baking, coloring

, everyone's different ovens, adjust according to your own âž• oven.
Ordinary ovens can basically be referenced:
upper and lower fire 200 Â°C for 5 minutes + upper and lower fire 180 Â°C for about 5 minutes.
Generally, the surface of the big moon cake should be sprayed with water before baking, but I didn't spray the mini one.
The overall coloring is OK.
Look at the bottom again:
The bottom of the baked mooncake is completely colored and very flat.
Just wait for it to cool and pack it, and the shelf life of Cantonese mooncakes
made with commercially available fillings is very long.

Room temperature for 1 month is no problem
, we have even tested the hygienic environment + oxygen absorber blessing, 2 months is OK
The upper surface is not brushed with egg wash, and the oil returned after baking and coloring is simply not too beautiful.
Let's do it~
Look at this beautiful facet ~
Cantonese mooncakes with tea, perfect.