Chinese Food
Zero failure five kernel moon cake
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The Mid Autumn Festival is coming soon. I see many relatives are drying moon cakes. I specially upload this recipe again. It's also the first time to post on bean and fruit food. Later, I try to have recipes to post on bean and fruit. Everyone in my family likes to eat five kernel moon cakes. But they are too sweet to buy outside. This five kernel moon cake is sweet but not greasy. One bite is full of fragrance. It's a good mid autumn moon appreciation product.
Cooking ingredients
Cooking Steps
Step1:The melon seeds must be original. The original sunflower seeds I bought are shelled by myself. The peanuts are baked in the oven. The five kernel stuffing should be original as much as possible. Don't buy too many flavors. The flavor will not be delicious at that tim
Step2:These add up to 700 grams
Step3:Put peanuts, almonds and sunflower seeds in fresh bags and break them with a rolling pi
Step4:Cut cranberries and raisins into small piece
Step5:It's just like mixing. Peanuts and almonds should be crushed as much as possible. I don't think they can be eaten if they are too big. It's better to eat peanuts and almonds if they are bigger
Step6:Stir fry glutinous rice flour over low heat until it turns slightly yellow, without the taste of raw mea
Step7:Minced Wuren, stir fried glutinous rice flour, maltose, corn oil, white wine, warm boiled water, one-time gloves on hand, evenly grasp, press firmly, cover with plastic film and leave for more than 2 hours, preferably 3 hour
Step8:Moon cake skin flour plus invert syrup plus water plus corn oil. Turn it up and down with disposable gloves. Don't rub it. Don't rotate it. Otherwise, the moon cake won't return oil normally. This is what an old pastry chef told me. Just turn the bottom up. Then press it down with the palm of your hand. And so on. Be sure to mix it evenly. If it's not evenly mixed, it will cause waist collapse. Finally, roll it into a ball and cover it for protection Leave fresh film for 3 hour
Step9:I like to eat moon cakes with thick crust. Because the crust is delicious, most of them are 20g, 30g. In this way, I've packed 25 20g, 30g. In addition, I've packed 19 15g, 35g. In the end, I've added more stuffing to the last few
Step10:The left hand covers disposable gloves. The right hand does not cover. The left hand takes the cake skin. Press the cake skin with the palm of the right hand. Then press the cake skin with the middle three fingers of the right hand. It's thinner and better to wrap
Step11:In order to take photos, I didn't wear disposable gloves. This one didn't wear gloves. The others did. So as not to stick my hands
Step12:I'm going to pinch 25 crust and 25 sink first. The rest are still covered with plastic wrap, so as not to lose the water after a long time
Step13:Roll a thin layer of flour after wrapping. Then press it with the moon cake mold. When pressing, use enough force. The three-dimensional one that is pressed gently without heavy pressure. The moon cake mold also sprinkles some flour for the first time
Step14:This is 25
Step15:
Step16:
Cooking tips:There are 44 50g mooncakes in the recipe. Actually, it's not big. It's hard to make more once. It's almost new year's day. I brought it back to my parents-in-law and parents to eat. These are not enough at all. If you think it's too much, you can cut it. There's also a high liquor that you don't want to put. But it's better to put it on. The storage time is longer. In addition, the yolk liquid you brush must add 15g milk. The color you brush won't be that So deep. The temperature of the oven can't be too low. The time can't be too long. It's easy to collapse. At present, I think of these things. If you don't understand, you can ask me if I have skills in making delicious dishes.
