Traditional five kernel moon cake(chuan tong wu ren yue bing )

Traditional five kernel moon cake

Introduction:

"Five moon cake filling: 200 grams of peanut cake, 200 grams of walnut kernel, 300 grams of sunflower kernel, 200 grams of cashew nuts, 300 grams of watermelon kernel, 200 grams of white sesame, 100 grams of black sesame, 200 grams of sugar melon, orange cake 100 grams, rose sugar 100 grams, sugar granulated sugar, water, chicken, Baijiu, vegetable oil, grams, cooked glutinous rice noodles, green silk, red silk. Moon cake skin: 750 grams of transformed sugar, 1000 grams of flour, 50 grams of milk powder, 250 grams of vegetable oil, 10 grams of Jianshui. Baking time: 20 minutes, middle oven, 170 degrees. Preheat the oven, bake for 5 minutes, brush the egg liquid after setting, bake for 15 minutes. 75 grams of moon cake can make about 80

Production steps:

Step 1: deal with the dried fruit first. All the dried fruits should be roasted before use. Sesame and melon seeds should be roasted at 160 ℃ for 8 minutes. Peanut and cashew nuts should be roasted at 160 ℃ for 12 minutes. Cool the roasted nuts. Put the peanuts and cashews in a bag and break them with a rolling pin. Different kinds of dried fruit should be roasted separately. Cut the orange cake and wax gourd sugar into small pieces.

Step 2: mix all the dried fruits.

Step 3: add sugar and wax gourd sugar.

Step 4: add green and red silk and sesame.

The fifth step: add cooked glutinous rice noodles and Baijiu, rose sauce, water and vegetable oil to mix evenly.

Step 6: stir the moon cake stuffing, not dry or wet, to be able to live in a group, if feel some dry, you can also add some water. Place the prepared stuffing for 1 hour.

Step 7: add soap water and oil into the syrup and stir until the syrup and oil are mixed together. At the beginning, the syrup and oil are separated. Stir until the syrup and oil are mixed together and add flour.

Step 8: the prepared dough should be used after 2 hours, covered with preservative film and placed for 2 hours at room temperature.

Step 9: fill 50g each.

Step 10: 25 grams each.

Step 11: wrap the stuffing in leather.

Step 12: put your mouth away and get together.

Step 13: put the moon cake into the mold and press out the pattern.

Step 14: put the moon cake aside.

Step 15: preheat the oven at 170 ℃, bake for 5 minutes, brush the egg liquid after setting, and bake for 15 minutes.

Step 16: the oven temperature is for reference only. For the first time, I baked the moon cake at 200 ℃ for 20 minutes, and the color of the moon cake became stewed meat. Later, I tried to adjust it to 170 ℃ for 20 minutes, and the color of the moon cake was just right.

Materials required:

Peanuts: 200g

Walnut: 200g

Sunflower seed: 300g

Cashew nuts: 200g

Watermelon seed: 300g

White Sesame: 200g

Black Sesame: 100g

Sugar wax gourd: 200g

Orange cake: 100g

Rose candy sauce: 100g

Fine granulated sugar: 400g

Water: 400g

Baijiu: 50 grams

Blended oil: 150g

Cooked glutinous rice flour: 500g

Green silk: 100g

Red Death: 100g

Moon cake skin: appropriate amount

Invert sugar: 750 g

Jianshui: 10g

Milk powder: 50g

Vegetable oil: 250g

Note: in fact, these raw materials can be bought in Taobao. Cooked glutinous rice flour is called cake powder in Taobao store. When making moon cakes, some stick to hands and molds. You can use some vegetable white oil to prevent sticking. Although vegetable white oil is not healthy, it is rarely used to prevent sticking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chuan Tong Wu Ren Yue Bing