How to make a good five kernel filling, how to make a delicious and easy to make five kernel filling

There are many types of steamed buns we usually see, out of ordinary steamed buns, xiaolongbao and canned bread, crab roe buns in addition to a kind of bun I don't know if you have heard of, that is, Wuren Bao, Wuren Bao is a kind of Shandong special pasta, because the taste is loose and soft, the aftertaste is endless, everyone loves, and because the main bun filling uses five kinds of barley and other things are called making Wuren Bao, the following is the specific operation method of the Wuren Bao bun filling, I hope it can be useful for you to make Wuren Bao.

Method 1. Materials.

Ingredients. 50 grams of northern almonds.

50 grams of walnuts.

30 grams of sesame seeds.

70 grams of sunflower kernels.

55 grams of flour.

Seasoning. 85 grams of butter.

90 grams of sugar.

Preparation of five-kernel stuffing.

1.Take out the nuts that you haven't had time to eat at home.

2.My melon seeds are raw, so I need to fry them in a dry pan without oil and water, and when frying the nuts, I should use medium heat and keep turning them to avoid frying paste.

3.Stir-fry the nuts and let them cool and crush them with a rolling pin. The other kernels are well crushed, but this big almond requires patience and strength.

4.Put the plain flour in a dry pan without oil and water and stir-fry the cooked noodles over medium heat. When the white flour turns light brown, turn off the heat.

5.In a large bowl, combine the crushed nuts, sugar, cooked flour and butter that has been softened at room temperature and stir well.

6.Before wrapping the rice balls, knead the five-kernel filling into small round balls in equal portions for later use.

Cooking skills. 1. This time I made a five-kernel filling, I put walnut kernels, large almonds, black sesame seeds, and melon seed kernels in it, and there were peanuts at home, but unfortunately it was garlic flavored, and I was afraid that the taste would be too strange in the filling, so I didn't let it participate. Even if there are only four kinds of nuts, I still call it five kernel filling, this "five" word is not a fixed number here, but more or less, you can eradicate your own kernel inventory to make your own five kernel filling, cashew nuts, white sesame, pistachios, pine nuts, walnuts can be put in.

2. However, it should be noted that ripe nuts can be used directly, raw nuts need to be fried in a dry pan or baked out of the box before use, if the nuts at home have been damp, they should also be baked in the oven or a dry pot without oil. Also, if there is a lot of oil at home, it will be more fragrant to use the oil to adjust the filling.

The finished five-kernel filling can be frozen and stored for later use if it is not used once, and it is also delicious to make moon cakes without wrapping glutinous rice balls.

Practice 2. Material.

500 grams of special flour, 25 grams of walnut kernels, 25 grams of peanut kernels, 10 grams of sesame seeds, 25 grams of pine nuts, 15 grams of melon seed kernels, appropriate amount of osmanthus paste, green and red silk, yeast, 150 grams of sugar.

Method. 1) Add an appropriate amount of water and yeast to the flour and ferment. Smash walnut kernels, peanut kernels and pine nuts into soybean grains, and mix them with sesame seeds, melon seed kernels, diced lard, osmanthus paste, green and red silk and white sugar to form a filling.

2) Knead the good dough, knead it into long strips, make 20 dough agents, roll it into a skin, wrap it in the adjusted filling, knead it into a chrysanthemum shape, steam it for about 15 minutes until it is ripe.

The stuffing should be evenly wrapped and tightly wrapped; Steaming in a hot atmosphere.

How to make it.

Step 1: Prepare the ingredients. A total of 1,000 grams of nuts, nuts, raisins, dried cranberries, etc.

What to put in nuts and nuts, this is up to your preference. I recommend that you must put sesame seeds, peanut kernels, walnut kernels, melon seed kernels, and almonds. These are very flavorful and fragrant.

Step 2: Prepare the rest of the ingredients. 200 grams of maltose, 160 ml of water, 150 ml of corn oil, 100 grams of glutinous rice flour, 150 grams of low-gluten flour, 80 grams of sugar, 10 ml of liquor above 45 degrees.

Step 4: Chop all kinds of raisins and dried cranberries, Step 5: After the nuts just roasted are cooled, put them in a plastic bag and crush them with a rolling pin, Step 6:

Put all the processed nuts and dried fruits into the basin and mix well, and then put the sugar in the basin, don't put all the sugar in it at once, add it in parts, mix well each time and taste it until you feel the right sweetness.

Step 7: Put the glutinous rice flour and low-gluten flour in a waterless and oil-free pot, stir-fry over low heat until slightly yellow, no raw noodle smell, and then turn off the heat and let it cool. It should be noted that after turning off the heat, you still have to keep stir-frying the flour for a while.

Because when the heat is just turned off, the bottom of the pot is still warm, and if you don't turn it, it is easy to make the flour at the bottom of the pot smell mushy.

Step 8: Put the maltose, water, corn oil, and liquor into a basin, stir until you can't see the obvious oil star, and then let it stand for a few minutes to emulsify, so that it will be mixed into the fruit for a while, and it is not easy to leak oil.

Step 9: Pour the liquid you just stirred into the fruit and mix well.

Step 10: Put the fried flour into the fruit two to three times, and mix well each time. Because there are more materials, you can wear disposable gloves and turn them by hand, so that the turning speed is even and fast.

Step 11: Wait until the filling is ready to form a ball.

Step 12: Place the filling at room temperature for 1-2 hours, if the filling does not spread out and does not spit out a large amount of oil, then it can be used to wrap mooncakes or snacks.

The materials that need to be prepared in advance are: 40 grams of peanut kernels, 60 grams of melon seed kernels, 60 grams of walnut kernels, 40 grams of black sesame seeds, 40 grams of white sesame seeds, 110 grams of glutinous rice flour, 80 grams of water, 30 grams of vegetable oil, 10 grams of liquor, 10 grams of osmanthus (optional), 40 grams of white sugar, and 40 grams of honey.

1. Prepare the nuts.

2. Raw ones should be fried first, or baked in the oven at 160 degrees.

3. Chop the nuts and mix.

4. Add sugar, honey, sugar osmanthus, vegetable oil, wine, and water (don't add all the water, after adding the cooked glutinous rice flour, add it according to the dry and wet conditions), stir well.

5. Stir-fry the glutinous rice flour and let it cool.

6. Knead into a ball, cover with plastic wrap and let stand for half an hour, and there is no water and oil separation.

Peanut. Walnut. Melon seed kernels.

Pumpkin seeds. Raisin.

Cranberries. Winter melon sugar.

Black and white sesame seeds. Low powder.

Sanyo cake powder. Invert sugar.

Sugar. Water. Soybean oil.

1.Bake peanuts, walnuts, melon seeds, pumpkin seeds, and sesame seeds on a square oven at 150°C for 20 minutes, remove and chop for later use;

2.Soak raisins and cranberries in water for 15 minutes, drain and chop them, chop them with winter melon sugar, and set aside;

3.Mix invert sugar, sugar, water and oil, turn on the heat and add the chopped ingredients and mix well, then add the sifted low flour and Sanyo cake powder and mix into a ball;

4.Refrigerate for 1 hour before use.

Five-kernel pie method, all-purpose flour 150 grams.

Glutinous rice flour 150 grams.

Peanut kernels 150 grams.

Walnuts 70 grams.

Almonds 70 grams.

30 grams of white sesame seeds.

Black sesame seeds 30 grams.

60 grams of rock sugar.

Maltose 60 grams.

Water 200 grams.

Corn oil 70 grams.

Method steps.

Put the peanuts and walnuts in the middle of the oven, top and bottom heat, 120 degrees, and bake for about 10 minutes until they are crispy.

Sauté the white and black sesame seeds.

Sauté the flour and glutinous rice flour over low heat.

Place the roasted crisp peanut, walnut and almond kernels in an airtight bag and roll out into crushed pieces with a rolling pin.

Heat the corn oil and cool it, add water to boil again after cooling, add rock sugar until dissolved, add maltose and mix well, then add all the five kernel ingredients and mix well.

Knead it into a well-sized dough by hand and use it as a filling for mooncakes.

Precautions. 1. When frying flour and glutinous rice flour, you must fry slowly over low heat, and don't fry the paste;

Second, after the corn oil is boiled, it must be cold before adding water, otherwise it will splash.

The traditional five-kernel filling consists of five ingredients: almonds, walnuts, olives, sesame seeds, and pine nuts.

Later, it slowly evolved into peanut kernels, melon seed kernels, almonds, sesame seeds, walnut kernels or almonds, peach kernels, olive kernels, sesame seeds and melon seed kernels, and some will also add cashew nuts, orange peel, candied fruit, winter melon sugar, raisins, green and red silk and other fillings to sell mountain traces as condiments to increase the taste. Wuren mooncake is one of the traditional Chinese cakes, and there are Wuren mooncakes with their own methods all over the country, which are the most famous among the various mooncakes of the Mid-Autumn Festival.

It has the characteristics of exquisite ingredients, thin skin and many fillings, delicious and delicious, not easy to break, easy to carry, etc., this kind of moon cake is drum-shaped, slightly bulging out, clear patterns and handwriting, correct shape, no broken skin, no revealing filling, and the corners are clear. The edge is ivory, the bottom is brown-red, the taste is sweet, soft and crispy, and the reed has a variety of nut flavors.

How to choose mooncakes

First of all, the size of the moon cake is uniform, the week is full, the surface of the Cantonese moon cake is light brown, the vertical wall is milky yellow, the egg milk is evenly spread, and the pattern is marked with the name of the factory and the filling core. Beijing-style moon cakes have no pattern and product name, such as tap red skin brown yellow, not bald, not raw, not mush, no sugar, no filling.

Secondly, the fresh quality of moon cakes can exude a unique fragrance of moon cakes, due to different raw materials, the flavor of the skin filling is different. If you use inferior raw materials to make mooncakes or store them for a long time, you will smell a peculiar smell or hala smell.

Finally, the general Cantonese moon cake is a thin skin filling, pure taste, soft and refreshing taste, and the filling core is mainly lotus paste, coconut paste, egg yolk, fruit and various meat fillings, with moderate sweetness and saltiness. The skin filling of Beijing-style moon cakes is fine and complicated, and the moon cake skin has four categories: oil skin, puff pastry, clear pulp skin and Jingguang skin, and the filling core is divided into three categories: refining filling, stir-frying filling, and rubbing filling, which tastes loose and crispy, soft and delicate. Poor quality mooncakes not only have a tough crust and no fluffy feeling, but also often have a bitter and astringent taste.