Can an air fryer make mooncakes? What is mooncake premix?

Mooncakes come in many varieties. Based on the combination of Chinese local mooncakes and new mooncakes from the Chinese and Western food cultures, mooncakes are divided into two categories: traditional mooncakes and non-traditional mooncakes. Generally, Cantonese mooncakes have thin skins, large fillings, pure flavors, and a soft and refreshing taste. The main reason is that the fillings are varied and different. Beijing-style mooncakes have crispy skins, are elaborately made, and have more styles of skins. One of the main reasons is that there are premixed powders. You also want to know what premixed powders are!

Contents of this article

1. Can I make mooncakes in an air fryer?

2. What is mooncake premix?

3. How to make mooncake dough crispy?

Can I make mooncakes in an air fryer?

Air fryers can make moon cakes, and it is very simple and convenient to make moon cakes in an air fryer. Moon cakes are one of the traditional foods of the Han Chinese. The fillings of moon cakes are mostly made of plant raw materials and seeds, such as walnut kernels, almonds, sesame kernels, melon seeds, hawthorn, lotus paste, red beans, jujube paste, etc.

There are many varieties of mooncakes. Based on the new mooncakes that are a combination of Chinese native mooncakes and Chinese and Western food culture, mooncakes can be divided into two categories: traditional mooncakes and non-traditional mooncakes.

Traditional mooncakes are mooncakes in the traditional sense of China. There are four main types according to their place of origin, sales volume and characteristics: Cantonese-style mooncakes, Beijing-style mooncakes, Suzhou-style mooncakes and Chaozhou-style mooncakes.

Non-traditional mooncakes are a new category of mooncakes. Different from traditional mooncakes, non-traditional mooncakes have lower fat and sugar content than traditional mooncakes, and focus on the nutrition of mooncake ingredients and the innovation of mooncake making technology, such as snow skin mooncakes.

What is mooncake premix?

Mooncake premix is ​​a kind of powder made of glutinous rice flour, sugar, non-dairy creamer, sodium proteinate, etc., which can be used to make homemade mooncakes. When making mooncakes, household mooncake premix needs to add white oil, while general industrial mooncake premix does not need to add white oil.

The shelf life of mooncake premix is ​​generally about 1 year, and it is recommended to use it within the shelf life.

In addition to making mooncakes, mooncake premix can also be used to make glutinous rice balls, rice balls, rice cakes and other glutinous rice foods.

Mooncakes made with mooncake premix are lower in oil and sugar and healthier than traditional mooncakes.

How to make mooncake dough crispy

Mix medium-gluten flour and sugar and add lard to make the water-oil skin, and then use low-gluten flour and lard to make the oil pastry. Wrap it with plastic wrap and let it rise together, then wrap the oil pastry in the water-oil skin and roll it out to get the crispy mooncake surface. Oil plays a vital role in the pastry. Adding oil to the skin can make its surface smooth, flexible and ductile, making it easier to wrap the pastry.

In terms of appearance, the mooncakes are uniform in size, round and full. Cantonese mooncakes are light brown, with patterns and the name of the factory and the filling. Beijing-style mooncakes have no patterns or product names.

Smell: fresh mooncakes will emit their own unique aroma, and the aroma will vary depending on the raw materials. If the mooncakes are made of inferior materials or have been stored for a long time, they will emit a strange smell.

When you taste it, you will find that Cantonese mooncakes have thin skin, large fillings, pure flavor, soft and refreshing taste, mainly because of the variety of fillings. Beijing-style mooncakes have crispy skin, elaborate and complicated production, and more styles of skin.