olive nut moon-cake(wu ren yue bing )

olive nut moon-cake

Introduction:

"Wuren stuffing is a classic of moon cake stuffing. Although it is called Wuren, it is not limited. The traditional five kinds of nuts can be adjusted according to your own preferences. This formula is changed according to Jun Zhi's prescription. In the king's prescription, Baijiu was used, and there was no Baijiu in Qiaojia, so it was replaced by a homemade Kiwi brandy.

Production steps:

Step 1: prepare five kernel stuffing

Step 2: cut all the nuts and preserved fruits into small pieces and put them into a large bowl

Step 3: mix evenly

Step 4: add rose sauce, sugar, water, wine and oil

Step 5: mix well

Step 6: add cooked glutinous rice flour

Step 7: mix well and leave for half an hour,

Step 8: divide the dough into 6 grams each

Step 9: divide the filling into small balls of 24g each

Step 10: take a piece of dough and press flat

Step 11: put in the filling

Step 12: push the dough upward to cover the filling

Step 13: close the mouth and round it

Step 14: put a small amount of flour into the moon cake mold, shake evenly and pour out

Step 15: put a small amount of flour into the moon cake mold, shake evenly and pour out

Step 16: buckle on the table, push down the handle and compact

Step 17: lift the mold, push down the handle and push out the shaped moon cake

Step 18: put the moon cake into the baking tray, spray water on the surface, put it into the oven preheated 180 degrees, and bake for about 5 minutes,

Step 19: take it out after setting, brush the egg yolk on the surface, put it back in the oven and bake for about 15-20 minutes,

Step 20: the surface is golden

Materials required:

Walnut: 40g

Sunflower seed: 30g

Peanut: 30

Pistachio: 20g

Almonds: 20g

Pumpkin seed: 60g

White Sesame: 20g

Black Sesame: 20g

Wax gourd soup: 40g

Orange cake: 20g

Rose sauce: 10g

White granulated sugar: 80g

Water: 80g

Kiwi brandy: 10g

Corn oil: 30 ml

Cooked glutinous rice flour: 115g

Preserved cherry: 30g

Cantonese moon cake dough: 160g

Egg yolk: 1

Note: all nuts need to be roasted and cooled before use. This time I brush the egg yolk liquid. I think it's better to brush the mixed egg liquid. The fresh moon cake has a hard dry skin and tastes better after oil return. Please refer to the previous diary or menu for the preparation of cooked glutinous rice flour and Cantonese style cake crust.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wu Ren Yue Bing