Su style five kernel moon cake(su shi wu ren yue bing )

Su style five kernel moon cake

Introduction:

"Su style moon cake is a traditional food for the Mid Autumn Festival of the Han people in China. It is more popular among the Han people in the south of the Yangtze River. The skin is crisp, the color is beautiful, the filling is fat but not greasy, and the taste is crisp. It was not until the appearance of Daoxiang village in the 38th year of Qianlong reign of the Qing Dynasty that this skill was really collected, sorted, improved, innovated and spread. Jiangsu style moon cake is made in Jiangsu, Zhejiang and Shanghai. Its taste is crisp, fragrant and crispy. It is heavy oil but not greasy. It is sweet and salty. Su style five kernel moon cake is one of the fillings of Su style moon cake. The taste is sweet, soft and crisp, with a variety of nut flavor. It is loved by men, women, old and young. This year's su style moon cake shortening, I chose cooked lard. The best shortening is lard, followed by butter, and finally vegetable oil. In order to get better shortening effect, cooked lard was used. It can also be replaced by other shortening

Production steps:

Step 1: prepare the cooked lard and melt it in microwave oven.

Step 2: make water and oil skin first. Prepare appropriate amount of white sugar with warm water in the bread machine barrel, add maltose and flour. Finally, pour in the lard and stir for 15 minutes.

Step 3: make a good water and oil skin. Cover up and wake up for about 30 minutes. The surface can be a little easier to operate.

Step 4: then make the pastry. Prepare a large bowl and pour in the flour. Slowly add the cooked lard several times. Pour and stir until a wet mass is formed.

Step 5: make a good pastry. Also cover and wake up for 30 minutes.

Step 6: prepare five kernel stuffing. Put black and white sesame, walnut, peanut and almond into the oven and bake at 180 degrees for about 6 minutes.

Step 7: put it into the mixer and crush it into small particles.

Step 8: put the stuffing into a large bowl and mix in the sugar.

Step 9: pour in the cooked flour and peanut oil, stir well.

Step 10: knead it into a ball.

Step 11: knead into about 30g of five kernel stuffing.

Step 12: divide the water, oil and pastry into small dosage forms. 30 grams of water oil, 18 grams of pastry.

Step 13: wrap the pastry with water

Step 14: close the mouth up and squeeze it tightly

Step 15: roll it into a tongue.

Step 16: roll up from the top end

Step 17: make the plastic film on the back cover and wake up for 10-15 minutes.

Step 18: take another portion and roll it into a tongue shape

Step 19: make all the dough. Wake up.

Step 20: take a dough and fold it in at both ends.

Step 21: roll the dough into a thicker one in the middle and a thinner one on both sides, and put it into a five kernel stuffing.

Step 22: use the tiger mouth to move up slowly to close the mouth.

Step 23: close the mouth down and roll it into a thick cake

Step 24: put the moon cake embryo into the baking tray and bake it.

Step 25: put the baking plate in the middle layer and heat it at 170 ℃ for 20 minutes. Turn over and bake for 5 minutes.

Step 26: pass on the method of sweet scented osmanthus bean paste stuffing. Soak red beans in water for 3-5 hours in advance. Put it in a skillet or pressure cooker, add some old rock sugar and cook until crisp.

Step 27: use a blender to make a paste.

Step 28: pour into the frying pan and stir fry slowly over low heat. When the frying is half dry, add appropriate amount of corn oil and continue to stir dry. During the stir fry to prevent paste bottom.

Step 29: when the basic fried dry, pour in the appropriate amount of sugar osmanthus, stir fry evenly.

Materials required:

Common flour: 600g (pastry)

Cooked lard: 100g (pastry)

Water: moderate

White granulated sugar: 50g

Maltose: 20g

Walnut: right amount

Peanuts: right amount

Almonds: moderate

Black Sesame: right amount

White Sesame: right amount

Raisins: moderate

Cooked flour: appropriate amount

Peanut oil: right amount

Note: recently the weather is still hot, so the dough can be a little soft, less than the flour can be stained. The nuts in the five kernel stuffing can be changed as you like. The color during baking can be extended for about 3-5 minutes, mainly the surface color of moon cake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Shi Wu Ren Yue Bing