Five kernel cake with two effects
Introduction:
"Pastry cakes should be considered as Soviet style moon cakes. They are often eaten at ordinary times, unlike Cantonese style moon cakes, which are only eaten in the Mid Autumn Festival. The skin is very crisp, and I don't know who the prescription is. Anyway, I read many gourmet posts! "
Production steps:
Step 1: put the five kernels and raisins in a bowl, flour, glutinous rice flour, etc
Step 2: mix rose sauce, sugar, oil, wine, salt and water (do not add water at one time)
Step 3: after mixing, divide into 20 portions (35g each)
Step 4: mix the flour and sugar evenly, pour milk into the middle, add lard, mix well in the middle, then mix the flour, knead into a smooth and soft dough
Step 5: mix the low gluten flour and lard with chopsticks, then knead them to make pastry dough; cover the two kinds of dough and relax for 30 minutes;
Step 6: divide the two kinds of dough into 20 equal parts (22G water and oil crust, 15g pastry)
Step 7: take a portion of the water oil dough, flatten it, wrap it in a portion of the pastry dough, and slowly close the mouth,
Step 8: close the mouth down and roll it into the shape of a cow's tongue,
Step 9: turn over and roll up from top to bottom
Step 10: finish the rest in turn, cover with plastic wrap and wake up for 20 minutes;
Step 11: take another small roll and flatten it,
Step 12: roll evenly, turn over and roll up from top to bottom. Finish the rest in turn, cover the plastic film again and let it stand for 20 minutes
Step 13: take a roll and roll it into a round shape with a rolling pin,
Step 14: pack in the five kernel stuffing, slowly push the skin with the tiger mouth and squeeze it tightly,
Step 15: make a circle,
Step 16: put it into the paper covered baking tray with the mouth closed down and flatten it; use chopsticks to place red dots on the red pigment
Step 17: preheat the oven, middle layer, bake for 40 minutes (my oven is older)
Step 18: the skin is crisp
Step 19: make the other 10 round (repeat steps 13-16), brush the egg liquid (yolk), sprinkle sesame seeds (the same wrapping method, that is, do not flatten in step 16, put them directly into the plate)
Step 20: in the middle layer, baking for 40 minutes (in the old oven) will produce different effects.
Step 21: it's delicious, thin skin, lots of stuffing, crisp and crumbling
Materials required:
Oilskin: Flour: 250g
Water oil skin: milk: 120g
Pastry: low flour: 200g
Water oil skin: sugar: 25g
Water oil skin: Lard: 40g
Pastry: Lard: 100g
Melon seed kernel, pumpkin seed kernel: 40g each
White sesame and black sesame: 40g each
Cooked walnut and peanut: 40g each
Cooked flour: 100g
Cooked glutinous rice flour: 50g
Water: 80ml
Sugar: 60g
Oil: 35g
Rose sauce: 3 tablespoons
Baijiu: 1 tablespoons
Salt: 3 G
Raisins: moderate
Note: the latter, brush the egg liquid should be divided into two to three times (after each brush dry will brush), and then sprinkle sesame, so that the color is good-looking.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: salty and sweet
Chinese PinYin : Su Pi Wu Ren Bing Er Zhong Xiao Guo De Wu Ren Su
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