Cantonese five kernel moon cake(guang shi wu ren yue bing )

Cantonese five kernel moon cake

Introduction:

"It's cool and cool in autumn. The years are passing by at your fingertips. It's the Mid Autumn Festival of another year. The sun sets on the Western Hills, the willow shoots on the moon, and Chang'e rushes to the moon. The Mid Autumn Festival is a day for us to reunite and miss. Mid Autumn Festival, in this way, in the legend of rich magic color, slowly continue, eternal, let happiness grow with us, let the beauty of full moon everywhere. Every year's mid autumn night, the moon is always very round, we hold moon cake in one hand, raise a glass in the other hand, raise a glass wish: wish relatives, wish friends, wish all colleagues in the world! We are happy, we are happy, we miss the distant relatives and friends, in a hurry of life, at this moment, we quietly enjoy life, heart dust free; at this moment, we are grateful, grateful in the vast sea of people, countless people who accompany me through the years... The month is the hometown circle, people are hometown relatives, thank the relatives of my hometown for sending me home produced walnuts before the Mid Autumn Festival Sesame and honey, the moon cakes made of these materials from my hometown, are incomparable to those bought outside. They are full of the love of my relatives and my love! "

Production steps:

Step 1: raw materials

Step 2: peanuts, walnuts, almonds, put into the microwave oven high heat for one or two minutes, cool, with both hands rub off the skin of peanuts, walnuts and almonds, white sesame and black sesame into the pot fry

Step 3: put ordinary flour and glutinous rice flour into the pot to fry

Step 4: put the material of Wuren into plastic bag and roll it with rolling pin

Step 5: dissolve the rock sugar powder into the cold boiled water and stir well

The sixth step: add honey, cooked peanut oil 30g, Baijiu, salt.

Step 7: add peanuts, walnuts, almonds, sesame and melon seeds

Step 8: add the fried flour and glutinous rice flour

Step 9: mix well and the five kernel filling is ready

Step 10: sift the low gluten flour, pile the flour on the cutting board, and dig a spare space in the middle

Step 11: add 50 g of invert syrup, soap water and peanut oil

Step 12: mix with a scraper from the inside to the outside, and knead into long strips

Step 13: wrap the plastic wrap and wake up for two hours

Step 14: divide the stuffing into 24 grams and shape it into a ball

Step 15: divide the crust into 16 grams and shape it into a ball

Step 16: knead the crust into a round piece, put in the stuffing, and seal it up slowly

Step 17: put it into the moon cake grinding tool and press out the pattern

Step 18: put the pressed moon cake on the baking paper

Step 19: spray a little water on the surface, put into the oven, 180 degrees, heat up and down, bake for 3 minutes, take out and brush a layer of egg liquid, bake for 8 minutes

Step 20: Holiday

Materials required:

Low gluten flour: 200g

Invert syrup: 150g

Peanuts: 100g

Peanut oil: 5030

Honey: 15g

White Sesame: 30g

Black Sesame: 30g

Almonds: 15g

Walnut: 50g

Ordinary flour: 80g

Glutinous rice flour: 80g

Egg liquid: right amount

Rock sugar powder: 70g

Cold boiled water: 100g

Baijiu: 5 grams

Salt: 4 g

Jianshui: 2G

Note: 1: all the stuffing of moon cake should be well cooked, and the water should be boiled, so that it doesn't take too long to test; 2: the stuffing should not be too dry or too thin, so that it doesn't spread and stick to the hands; 3: the crust must wait for two hours, so it's easy to operate; 4: when using the grinding tool, the pieces at both ends of the grinding tool should be sprinkled with flour, otherwise it's not easy to demould; 5: baking time It depends on the power of the oven and the size of the moon cake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Guang Shi Wu Ren Yue Bing