Project Description

Dragon Fruit Jelly Mooncake

 

Ever since I entered the pit of jelly moon cakes, I have found it very interesting. Last time I made pearl milk tea moon cakes, many people found it novel and wanted to try it. It can be seen that it is still very popular. However, the pearl milk tea moon cakes are not so much like moon cakes, so we tried another jelly moon cake, a three-layer jelly moon cake with egg yolk, filling and skin. Of course they are all jelly, the egg yolk is not the real egg yolk, but pumpkin jelly; the middle stuffing is black sesame, the outer skin is the jelly moon cake with dragon fruit flesh, I thought it tasted similar to the last pearl milk tea moon cake, but I didn’t expect to add fruit pulp. The jelly mooncakes are softer and more delicious. The fillings of sesame and pumpkin egg yolk also have a different flavor. They can be fake and the color is very coquettish. Well, they are very special from the inside to the outside. They are the most well-deserved. “Flirting” moon cakes~

Material

Jelly Egg Yolk
Pumpkin 450g
Clear water 500ml
Pumpkin juice 300ml
40g caster sugar
1 teaspoon of agar powder
1/4 teaspoon of jelly powder

Black sesame filling
Cooked black sesame seeds 20g
Coconut milk 100ml
200ml water
40g caster sugar
1 teaspoon of agar powder
1/4 teaspoon of jelly powder

Dragon Fruit Mooncake Crust
Pitaya pulp 200g
About 400ml of water
Coconut milk 300ml
Fire Dragon Juice 600ml
110g caster sugar
3/4 tsp jelly powder
3 teaspoons of agar powder (hantian powder)
★ 1 teaspoon of agar powder/jelly powder = 2.64g
Mould: PP jelly moon cake mould 4 continuous moulds; single size: diameter 7.8*height 2.5cm
PP jelly moon cake mould 8 continuous moulds; single size: diameter 4.6*height 2.5cm
Spherical ice tray mold; ball diameter: 2.7cm
Yield: 8
★The main coagulant is agar powder, and a little jelly powder is added to adjust the taste, making it smoother and will not melt at room temperature. The flavor will be better after refrigeration, so eat it as soon as possible.

Practice

① Peel the pumpkin, cut into pieces, add water, beat into juice, sieve, and set aside.
② Mix the granulated sugar, agar powder, and jelly powder evenly, pour it into 300g pumpkin juice, stir evenly, turn on the fire, and heat.
③ Heat and stir until it boils, pour it into a spherical ice tray mold, press it with a heavy object to a solidified state, put it in the refrigerator, and release the mold for use after solidification.

Black sesame layer
① Beat black sesame seeds into powder.
② Pour black sesame powder into the pot, add coconut milk and water, and stir evenly.
③ Mix the granulated sugar, agar powder, and jelly powder evenly, pour in the black sesame paste, and boil.
④ Pour into the small moon cake mold, half way, add the jelly egg yolk, then pour the remaining half, wait to cool, then refrigerate until completely solidified, and finally unmold and refrigerate for later use.

Pitaya layer
① Peel the red dragon fruit, cut into pieces, put in a blender, beaten into juice, and sift.
★If you want to adjust the color of moon cakes, it depends on the ratio of your dragon juice and water. If you want a lighter color, you can use less fire dragon juice and more clear water; if the color is darker, more fire dragon juice and less clear water. The principle is that the sum of fire dragon juice and clear water is 600ml.
② Turn on the fire, add water, total 600ml.
③ Add coconut milk and mix well.
④ Mix the granulated sugar, agar powder, and jelly powder evenly, pour it into the dragon fruit juice, stir evenly, heat and boil.
⑤ Pour into the prepared large moon cake mold and pour one half.
⑥ Put in the finished black sesame pumpkin mooncakes, continue to fill the mooncake molds, let cool and refrigerate in the refrigerator until set.
⑦ Take off the film and serve.

Isn’t it realistic to cut? !

Don’t say it is a jelly moon cake, who believes it?

The most glamorous jelly mooncakes, I wish you all a happy Mid-Autumn Festival and family reunion~

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions