Five kernel pastry(wu ren su bing )

Five kernel pastry

Introduction:

"Dad has been nagging at home for several times, and he said to me in a roundabout way: among the snacks you made, I still think the moon cakes I made last time were the best, fragrant and crisp, better than those bought outside. When I say this, can I not know? He must be greedy for Su style moon cakes, and his father likes the old-fashioned five kernel moon cakes with rock sugar residue, wax gourd sugar and fat meat. When I was a child, my favorite is the bean paste moon cake, a bite down, soft, continuous. At that time, Wuren moon cakes were made of genuine materials. In my opinion, it represents the memory of childhood. Over the past 20 years, living conditions have been improving day by day, moon cakes are still popular, and a variety of fillings have been born, but we are still thinking about the most original and true taste. "

Production steps:

Step 1: Black pastry is a semi-finished product I bought in the supermarket. Sesame has been mixed with oil and sugar, and thawed in the microwave for 2 minutes.

Step 2: wash the walnuts, put them in a bowl, heat them in the microwave oven for 2 minutes, turn them to maturity, put them in the fresh-keeping bag and roll them with a rolling pin.

Step 3: cut the raisins and strawberry preserves into small pieces.

Step 4: cut the wax gourd sugar into small cubes and set aside.

Step 5: knead the water oil skin material and the pastry material into dough respectively, and wake up for 10 minutes.

Step 6: evenly divide the water oil skin and pastry into several portions. I divide them into eight portions here, and then wrap the pastry into the water oil skin like dumplings, and tighten it up with the mouth down.

Step 7: the picture shows all the water, oil and pastry.

Step 8: take a dough and roll it into a tongue.

Step 9: roll it up again, cover it with plastic wrap and wake up for 10 minutes.

Step 10: repeat this action for 3 times. In the process of waking up, we are ready to fry flour. Pour the low gluten flour into the pan, boil over medium heat, and stir fry constantly.

Step 11: fry until the flour turns yellow and fragrant, turn off the heat.

Step 12: put the cooked flour, preserved fruit, walnut kernel and wax gourd sugar into the black crisp and mix well.

Step 13: roll the dough into a round shape, wrap the five kernel stuffing like a bun, then wrap the pastry with the mouth down, preheat the oven at 160 degrees, lay tin foil on the baking tray, and place the dough evenly.

Step 14: in about 30 minutes.

Materials required:

Medium gluten flour (water oil skin): 150g

Low gluten flour (pastry): 120g

Vegetable oil (water oil skin): 50g

Vegetable oil (pastry): 60g

Water (water oil skin): 60g

Sugar (water oil skin): 20g

Black pastry: half a pack

Walnut: 1

Raisins: a little

Wax gourd candy: 2

Strawberry preserves: 2 pieces

Cooked flour (low gluten): 50g

Note: 1. Pay attention to the oven temperature and time, pay attention to the observation in the baking process, pastry oil, and pastry surface stratification, that pastry is about to be baked.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wu Ren Su Bing