WCCA FHACCSY Chinese Food Inheritance:
WCCA FHACCSY Chinese Food Inheritance: Interactive Project for the Elderly and Young People—The FirsDue to the epidemic situation and relevant government regulations, only a few people are invited to participate in this event, and others can learn with us through ZOOM.https://ss2.meipian.me/users/2379416/31fd7f5c16debb0f05f13f37191ea568.jpg-mobile
We selected a few people from those who participated in Zoom last time to attend a meeting to make moon cakes on site.
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Thanks to Huang Xiaowei for opening her house and providing the venue. In this beautiful picturesque environment, we learned how to make mooncakes and enjoyed mooncakes together.
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Our moon cake maker Guo Yaqin made all kinds of delicious moon cakes.There are lotus seed paste, five kernels, pineapple, egg yolk, double crisp, dates paste, etc.
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WCCA distributed protective equipment to participants.
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Sister Guo explained in detail the steps of making mooncakes.The first is to boil syrup.Water: Sugar=1:2, Add the sugar after boiling the water.Boil on medium and low heat until it is sticky and honey-like. Add citric acid and turn off the heat. The best results will come after seasoning for 1-6 months.
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The ratio of moon cake skin: 800 grams of inverted syrup, 250 grams of oil, and 15 grams of baking soda water. Put them in a basin and add 1000 grams of high gluten flour, and stir evenly.The ratio of mooncake crust to filling is determined according to your own preference. The ratio is about 5:5, 4:6, 3:7 or 2:8. You can choose it at your own will according to the size of the filling.This time it was 3:7.After wrapping, stamp the cake and spray the plate with water.
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The students carefully observed and learned the process.
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Everyone was very enthusiastic to participate. It seemed that Master Guo was doing it very easily. It was easy to say than done. When it was time for you to do it, it might not be as simple as you think. But no worry, after a few tryings, everyone would succeed.
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Young people worked together and cooperated with each other.
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Take a look at the finished product we made, it looked good!Teacher Guo praised everyone for doing a good job and they were all good students!
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Put it into the preheated 490 degree Fahrenheit oven for about 12 minutes and you would see a slight yellow edge when it was taken out.
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Brush the mooncakes with egg wash and put them in the oven for 10 minutes to check the color you need.The finished product is brown
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The delicious mooncakes are ready!
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Snowy moon cakes made by teacher Wang Hongyin. Ingredients: 65 grams of glutinous rice flour, 60 grams of sticky rice flour, 30 grams of orange powder, 25 grams of powdered sugar, 40 grams of condensed milk, 200 grams of milk, 30 grams of oil, and 225 grams of green bean paste.
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Pour the condensed milk first, then add the milk and mix well, then add the salad oil and mix well.Then add the powdered sugar and stir well, then add the orange powder and stir evenly, then add the sticky rice flour and stir evenly. Finally add the glutinous rice flour. Stir it into a powdery paste without particles, and pour it into the enamel bowl.After 20 minutes of high fire, stir once in the middle. The color of the not-ready batter turns white, and the steamed batter is a bit transparent.Let the steamed batter dry first, then, stir-fry the noodles, add a little glutinous rice noodles, and stir-fry for 2~3 minutes.
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Divide the snow skin and the green bean paste into small parts, 30 grams of snow skin and 15 grams of bean paste.Take a snow skin jelly and press it into a small round wrap with your hands. Put a bean paste jelly in the middle of the round wrap and wrap it like a bun.
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Put the snowy mooncake embryos in the hand , anddip the powder, put the mooncake embryos with dipped powder into the mold to compress, turn the mold upside down, knock it on the chopping board, and the snowy mooncake will come out of the mold.
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It tastes better in the refrigerator
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Translator：Hongsheng Yang
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