How to make mooncake crust at home
As the Mid-Autumn Festival approaches, mooncake making has become a hot topic. In the past 10 days, the search volume of "homemade mooncakes" across the Internet has surged, especially the "mooncake crust method" has become the focus. This article will combine recent popular content to introduce you in detail the steps and techniques for making mooncake crust at home, and attach structured data for reference.
1. Types and characteristics of mooncake crust
According to popular discussions across the Internet, mooncake crusts are mainly divided into the following categories:
| type | Features | Suitable for the crowd |
|---|---|---|
| Cantonese mooncake crust | Soft and oily, better taste after oil return | Traditional taste lovers |
| Su-style mooncake crust | Crispy and multi-layered, need to make crispy tips | Those who like the pastry taste |
| Ice-skin mooncake crust | Free roasting and refrigeration, easy to operate | Newbie and seek convenience |
| Taoshan Pie | Japanese style, rich in color | Creative styling enthusiasts |
2. Cantonese mooncake crust making method (the hottest on the whole network)
According to data in the past 10 days, the search volume of Cantonese mooncake crusts accounts for 65%. The following are the detailed steps:
| Material | Dosage | Things to note |
|---|---|---|
| Gluten flour | 200g | Better screening effect |
| Convert syrup | 140g | Need to be made in advance |
| Peanut oil | 50g | It is recommended to use odorless vegetable oil |
| Water | 4g | Key to adjust pH |
Production steps:
1. Stir the syrup, peanut oil and water thoroughly until emulsified (about 3 minutes)
2. Add flour and stir with a spatula until it is free of dry powder.
3. Knead it into a smooth dough with your hands (be careful not to over-knead)
4. Pack plastic wrap and relax at room temperature for 2 hours
5. Divide into 25g/piece for a short dose
3. Share recent popular skills
According to the latest experimental data of food bloggers:
| question | Solution | Improved success rate |
|---|---|---|
| Cracked pie crust | Increase oil volume by 5% | 82%→95% |
| Not easy to remove mold | Brush the mold and freeze for 10 minutes | 76%→93% |
| Recover oil slowly | Add 1g of emulsifier | 3 days → 1 day |
4. Innovative mooncake crust formula (recently popular)
In the past week, the following innovative formulas have been highly praised on social platforms:
| name | Specialty raw materials | Popularity index |
|---|---|---|
| Milk tea mooncake crust | Black tea powder + milk powder | ★★★★☆ |
| Matcha Cartilage | Matcha powder + white chocolate | ★★★★★ |
| Low sugar purple potato skin | Purple potato flour + sugar substitute | ★★★☆☆ |
5. Frequently Asked Questions
Q: Why is my mooncake crust very hard?
A: According to recent statistics of 1,000+ cases, 85% is due to excessive water or excessive baking. It is recommended to use a thermometer to control the furnace temperature to 180℃.
Q: Can you do not need to convert syrup?
A: Popular alternatives recently: Honey + lemon juice (3:1) has similar effects, but the color will be slightly darker.
Q: What is the optimal thickness of the cake crust?
A: The latest experimental data shows that the skin filling ratio is 1:4 (3mm thicker in the skin) and is not easy to break the skin.
6. Saving and Eating Suggestions
According to the latest tips of food safety agencies:
• Homemade mooncakes are refrigerated for no more than 5 days
• Avoid direct sunlight during oil return
• Before consumption, it can be heated in microwave for 5 seconds to restore softness.
Mid-Autumn Festival is approaching, and I hope this guide to making mooncake crusts combined with the latest hot topics can help you make delicious mooncakes easily. Remember to share your works on social platforms and participate in hot topics such as #Homemade Mooncake Challenge#!
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