olive nut moon-cake(wu ren yue bing )

olive nut moon-cake

Introduction:

"This year's new member of the Mid Autumn Festival - Wuren moon cake! ~All the fillings are made by yourself, so you can feel it when you eat it. There are more nuts and oil in the five kernel moon cake, so try not to eat too much at a time. "

Production steps:

Step 1: weigh the raw materials of moon cake skin.

Step 2: put the invert syrup, corn oil and soap water into the basin, and mix well.

Step 3: sift in flour.

Step 4: mix well with a rubber scraper.

Step 5: put it in the fresh-keeping bag and refrigerate for one hour to relax the dough.

Step 6: divide the relaxed dough into small dosage forms of 20g, which is exactly 20.

Step 7: divide the five kernel stuffing into 30g balls.

Step 8: take a portion of dough and flatten it. It's easier to wrap.

Step 9: add five kernel stuffing.

Step 10: push the leather up slowly.

Step 11: seal and round.

Step 12: put flour into the mold, shake it, and pour out the extra flour.

Step 13: put the green body into the mold, be careful not to scratch the skin, otherwise it will be easy to expose the filling when pressing.

Step 14: light press molding.

Step 15: spray water on the surface, preheat the oven at 175 degrees, bake for five minutes, and take out to cool.

Step 16: brush a layer of egg liquid, only brush the surface. If you like the heavier color, you can only brush the yolk. What I brush is the yolk mixed with some water, and then bake for 20 minutes.

Step 17: out of the pot, cool, refrigerate for 1-2 days, then you can eat the oil~

Materials required:

Flour: 200g

Invert syrup: 150g

Corn oil: 50g

Eggs (egg brush): 1

Five kernel stuffing: right amount

Jianshui: 2G

Note: 1, when making stuffing, the moisture should be dried, otherwise it will expand too much during the baking process and crack the crust. 2. When you brush the egg liquid, you should wait for the moon cake to cool before you brush it, otherwise the egg liquid will be too hot to look good. 3. The baked moon cake is completely cooled and then sealed. If it is not completely cooled, it will be sealed, and the excess steam will cause the cake skin to be wet and sticky.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wu Ren Yue Bing