Crisp five kernel preserved apricot moon cake(xiang su wu ren xing pu yue bing )

Crisp five kernel preserved apricot moon cake

Introduction:

"I'm sorry that I didn't issue the formula until so long after the release of the follow-up film. Many netizens also provided a lot of reference opinions for the naming of this moon cake. One netizen said," it's so crispy, hee hee ". Thank her. I'm really a little busy during this period. First of all, you are welcome to have more extensive exchanges with me. I'm also a novice baking, please give me more advice, This kind of moon cake is crispy and delicious. It combines the sweetness of Cantonese style moon cake and the crispness of Suzhou style moon cake. At the same time, it has the delicacy of Wuren moon cake and the acidity of fruit moon cake. It is really a rare delicacy. The production process of this kind of moon cake is also very simple. The art of baking is full of magic. When we bake with love, we will also harvest a lot of happiness and happiness. At the same time, introduce the Xinjiang Xiaobai apricot used in the baking process. It's a very delicious fruit. You will be surprised. Where's the Xiaobai apricot in winter? Hee hee, it's actually the dried apricot that I brought back from Xinjiang. It's very sweet, sour and delicious. This is also the special feature of my moon cake. I hope you like it! "

Production steps:

Step 1: first of all, peel the roasted pumpkin seeds (pumpkin seeds are delicious and nutritious), peel the walnuts and sunflower seeds, and fry the peanut kernels. It's a lot of fun to fry the dried fruits. The process is delicious!!

Step 2: put sunflower seeds, sesame seeds and walnut kernels in the baking pan evenly and bake them!!

Step 3: about 5 minutes, but the specific time should be decided according to the temperature and power of your oven. After you turn on the oven, you will have a fragrant taste!! Are you ready to open the oven!!!

Step 4: remove the red skin of the peanut kernel, the taste will be better, just baked out of the oven dry fruit is really delicious!!!

Step 5: grandma also took part in my baking. She helped me break up the five kernels with the pouring jar!! Must be broken ah, because this moon cake can not only leave five kernel fragrance, at the same time will not cover up the sweet and sour white apricot!!!

Step 6: I use a rolling pin to roll the dried fruit I just baked (put the dried fruit in the plastic wrap and roll it again), the effect is very good, hee hee, the oil is almost fried out!!!!!

Step 7: put the prepared Wuren in a clean basin for standby. It's fragrant. It's really attractive. Are you attracted to it!!!!!

Step 8: put the glutinous rice noodles and flour into the baking pan for baking, about 5-7 minutes, and bake them, so that the tragedy of incomplete stuffing will not happen. Hee hee, glutinous rice must be more than flour, so that the taste of stuffing will be better!!!!!

The ninth step: raisin I brought back from Xinjiang, cranberry bought from the Internet, it's awesome, delicious!

Step 10: large grains of fragrant Princess raisins, sweet and delicious, a large number to the mouth to chew hard, too delicious, too enjoyable!!!!

Step 11: Cranberry is the last Cranberry biscuit I baked. It improves the sour taste of apricot meat and adds a lot of points to my crisp five kernel preserved apricot moon cake!!!

Step 12: put the raisins and cranberries into the five kernel stuffing prepared in advance. If you feel that the raisins are too big, you can chop them in advance!!! I like to chew big ones! I think baking this course or according to their own inspiration and feelings to operate, in order to get one of the happiness!!!

Step 13: mix the baked glutinous rice flour and flour into the five kernel stuffing, glutinous rice must be more than flour, but it's not easy to be too much. Hee hee, it can't cover up the fragrance and beauty of five kernel, but the taste of glutinous rice must add a lot of points!!!

Step 14: add white granulated sugar, according to your favorite, but the recommendation must be more, must be! Moon cake filling should be mainly sweet!!

Step 15: pour in olive oil. I like olive oil very much recently. Although it's a little expensive, it's very healthy, and my family can accept it! It is not recommended to put too much oil, because the oil of all kinds of dried fruits is very rich!!!

Step 16: pour in the mineral water, hee hee, when I was a child, there was Koizumi water in my family's mountain, it was very sweet, good memories!!!

Step 17: mix all kinds of stuffing evenly, and it's the best if you can hold them together!!! It's delicious. I'll taste it secretly. It's a wonderful feeling!!! How happy!! By the way, we haven't put preserved apricots here. Of course, there's a reason. We can't put preserved apricots in advance, because if we put preserved apricots in advance, it will lose its strong taste, and the sour taste will be greatly reduced! So wait for the last to add apricot!!

Step 18: hee hee, Xinjiang Xiaobai apricot. It's a specialty of Xinjiang. Last time I went home, I came from Xinjiang. Xiaobai apricot is very delicious and sweet. Now is winter, how can there be small white apricot, hee hee, because this is apricot, ah, in order to preserve the sweetness of apricot flesh, Xinjiang locks the essence of white apricot through the natural energy of the sun!!!

Step 19: dried apricot is very hard, so it's very inconvenient to eat it directly, so you need to use hot water to make it, about 10 minutes. Don't take too long, too long will make the sugar loss in the apricot meat, and lose the taste of strength. Too short time will make the apricot meat too hard, so you must grasp the time! Generally speaking, the brewing time is very fast!!

Step 20: This is the apricot meat after removing the apricot kernel. It's very attractive. It's delicious to eat. My God, I'm almost finished. What can I do!!! Hold it!!!!!

Step 21: the key step is boiling syrup. The time of boiling syrup should not be too long or too short. It should be just right. Judge according to the color and viscosity. If the time is too long, it will become hard. If the time is too short, the coloring effect is not good! This is the essence of baking, and the art of baking is broad and profound!

Step 22: pour the syrup into the flour. It looks like a painting!!

Step 23: pour in olive oil and alkaline water, so that you can make dough and even, more oil will make the baked moon cake very soft and crispy!!

Step 24: put the mixed flour in a warm place for one hour, give full play to the role of alkali, very delicious dough fermentation taste! The dough is a little green, because my mother added some green tea powder, and put a lot of coconut silk. It's really full of ingredients! At the same time is also full of happiness!!!

Step 25: although so much green tea powder has been added, it may be the reason for fermentation. The moon cake out of the pot has no taste of green tea or coconut! Some small disappointment, this point and you learn a lot, also ask you a lot of advice!!!

Step 26: make the moon cake stuffing into a small group, and decide the size according to your own moon cake mold. At the same time, decide the size according to what you want to do. The size of the moon cake stuffing determines the size of the moon cake skin and the size of the moon cake!!!

Step 27: according to the size of the stuffing ball, make the moon cake skin into a ball, and use it for standby!!!!! A little green is not green tea powder is still playing a role!!

Step 28: use the moon cake mold to shape the moon cake, this process is very interesting, very fun, hee hee!!!! Before must use the dry flour package, otherwise easy to make it and mold adhesion, must be!!!!!!

Step 29: my oven can bake six moon cakes at a time. Is the moon cake just made cute!!! I like it very much, full of love and happiness!!!!!

Step 30: This is the moon cake in baking. When baking for about 5 minutes, brush a layer of egg yolk on the surface of the moon cake, which will make the baked moon cake golden and attractive!!! My family's oven is baking 20 minutes OK, different oven power is different, the temperature is also different, so also according to the situation of their own oven baking!!!

Step 31: the moon cake out of the pot is so fragrant and attractive, the color is golden and lovely. Because I put more oil, the skin of the moon cake is crisp and delicious, but there is another disadvantage, that is, it is not easy to shape, but if the oil is less, it will shape better. In order to have a good taste, I have to wait about two days to return the oil, and then it will be the same delicious!

Step 32: fragrant moon cake, isn't it very beautiful? Have you been seduced? Let's do it together. Heart is not as good as action. I hope you can pay more attention to my food blog. I like traveling, photography, food and making friends very much! Hope to be good friends with you!!!

Step 33: my little fish are greedy, hee hee, lovely little fish!! Let's come on together!!!

Step 34: do you see the apricot meat? I see it. It's full of apricot color. Hee hee, it's very delicious. It's really crispy and delicious. This moon cake contains the hard work of grandma, mom and me. We talk and laugh in the process of working together. Happy time!!!

Step 35: do you have the feeling of Chinese style and love photography!!

Step 36: come to be my friend, welcome to pay more attention, there will be more food presented to you!!!

Materials required:

Flour: right amount

Sticky rice noodles: right amount

Sunflower seeds: appropriate amount

Sesame: right amount

Olive oil: right amount

Cranberry: moderate

Eggs: right amount

Coconut: right amount

Xinjiang apricot: moderate

Walnut: right amount

Pumpkin seeds: right amount

Peanuts: right amount

Raisins: moderate

White granulated sugar: right amount

Flour alkali: appropriate amount

Note: crisp and delicious moon cake should not only pay attention to the filling, but also pay attention to the taste of the skin, in my family, grandma likes the soft and crisp taste, parents like the sweet taste, I like the sour

Chinese PinYin : Xiang Su Wu Ren Xing Pu Yue Bing