How to make Cantonese Wuren moon cake filling, old fashioned thick skin Guangdong Wuren moon cake fi

130 grams of raw walnut kernels, 150 grams of raw peanut kernels, 80 grams of raisins, 50 grams of cooked black sesame seeds, appropriate amount of Jiang rice flour, appropriate amount of dried roses, a small bag of milk powder, appropriate amount of dried osmanthus, appropriate amount of water, appropriate amount of sugar osmanthus.

Method. 1. Put the raw walnuts and peanuts into a baking tray and put them in the middle of the preheated oven (180 degrees for 10 minutes) for 10 minutes. While roasting for 5 minutes, put the dried roses and dried osmanthus in and bake for 5 minutes.

2. Put the roasted walnut kernels and peanut kernels in a blender and beat them into coarse grains (I personally prefer those with some coarse grains, which taste fragrant, if you don't like it, you can use the blender to stir a few more times and beat them into powder), and then stir the roses and osmanthus into coarse powder.

3. Put the cooked sesame seeds in a blender and beat them into powder, and put the raisins in and stir them.

4. After the above materials are stirred, mix them together, and then add an appropriate amount of Jiang rice flour and mix well (I didn't use a scale, it is estimated to be about 100 grams, you can look at it yourself, as long as you can knead the materials together after adding water and do not stick to your hands), then put in the milk powder and mix well, put in the sugar osmanthus, and add water to it little by little, so that the above materials can be kneaded together.

Extended information: The filling of moon cakes mostly uses plant-based raw material seeds, such as walnut kernels, almonds, sesame seeds, melon seeds, hawthorn, lotus paste, red beans, jujube paste, etc., which have certain health care effects on the human body.

Plant seeds are high in unsaturated fatty acids, mostly oleic acid and linoleic acid, which are beneficial to soften blood vessels and prevent arteriosclerosis; Contains minerals, which is conducive to improving immunity and preventing zinc deficiency and iron deficiency anemia in children; Lotus seeds, red beans, and sesame seeds are high in potassium, which replaces the excretion of sodium salt in cells, nourishes myocardium, and regulates blood pressure; From the perspective of traditional Chinese medicine, some raw materials are mostly warm and flat, strengthening the heart, calming and calming the nerves, and some seeds are rich in vitamin E, anti-aging, nourishing **, black hair.

Moon cakes can soften blood vessels, prevent arteriosclerosis, and improve immunity.

1. Ingredients: peanuts 100g, walnuts 100g, pumpkin 100g, sunflower seeds 100g, almonds 100g, cashew nuts 100g, black and white sesame seeds 100g, raisins 100g, green and red silk 50g, cooked flour 450g, maltose syrup 550g, sugar 150g, corn oil 200g. Excipients:

Rum to taste.

2. The practice of five-kernel moon cake filling:

1) Put peanuts, walnuts, cashews and almonds in the oven and bake at 180 degrees for 20 minutes, stir with a spatula halfway through, let the nuts heat evenly, peel the peanuts and walnuts and set aside.

2) Bake pumpkin seeds and sunflower seeds in the oven at 180 degrees for 15 minutes, stirring with a spatula halfway through to heat the kernels evenly.

3) Bake black and white sesame seeds in the oven at 180 degrees for 10 minutes. Stir with a spatula halfway through to evenly heat the kernels.

4) Bake the all-purpose flour in the oven at 180 degrees for 20 minutes. Stir with a spatula halfway through to evenly heat the flour.

5) Clean the raisins and soak them in rum until they are soft.

6) Cut the long green and red silk shorter.

7) Put peanuts, walnuts, cashews, and almonds in a plastic bag and crush them with a rolling pin, remembering not to crush them too much.

8) Put all the filling in a container.

9) Add maltose and corn oil.

10) Add sugar, flour and stir into a five-kernel filling.

11) Roll the dough into the weight you need and it's done. Put it in the refrigerator and refrigerate when it is ready. When making moon cakes, take them out in advance and warm them up.

12) The delicious five-kernel mooncake filling is ready!

Cantonese five-kernel moon cake five-kernel moon cake is my family's favorite moon cake, every year in the Mid-Autumn Festival must make moon cakes, a few days ago I went to the dietitian club's music cooking academy as a moon cake teacher, I put the moon cake recipe oil and sugar as low as possible, so that it is not greasy to eat, and it is much healthier than the conventional high oil and high sugar. The skin and filling I control between three:seven and four:

Between six, this is easy for novices to operate, and I personally think that this ratio is also more delicious, so let's share the practice of this moon cake. What I shared today is the recipe of 24 five-kernel moon cakes, after the moon cake crust and five-kernel filling were made, I weighed it as a whole, and then divided the weight by 24 respectively, to get the weight of a single moon cake crust and filling, and the finished product is 19 grams of moon cake crust plus 50 grams of moon cake with 31 grams of filling, I like moon cakes of this size, I use a relatively low temperature when baking, and the color is very uniform. Ingredients:

Cake flour, invert sugar syrup, corn germ oil, syrup, corn germ oil, all-purpose flour, glutinous rice flour, peanut kernels, walnut kernels, almonds, white sesame seeds, black sesame seeds, sugar, maltose, water. Steps:

Step 1: Add 56 grams of Jiusan corn germ oil to the pot, heat it, and then cool it down to about 60 degrees.

Step 2: Add invert sugar syrup and water and mix well.

Step 3: Sift in the cake flour.

Step 4: Mix well with a spatula.

Step 5: Knead into a ball, wrap it in plastic wrap and let it sit for 1 to 2 hours.

Step 6: Sift the all-purpose flour and glutinous rice flour, fry in the pot, stir-fry without adding anything, and slowly fry over low heat.

Step 7: Roast walnuts, almonds, and peanut kernels, cut them into small pieces, and fry black and white sesame seeds (peel the peanut kernels, rub off the walnuts and almond peels that can be rubbed off, and peel them as much as possible).

Step 8: Heat 55 grams of corn oil in a pot and cool to about 60 degrees.

Step 9: Add water and sugar, turn off the heat after stirring and bring to a boil again, then add maltose and stir well.

Step 10: Add all the ingredients of the prepared five kernels.

Step 11: Mix well with a spatula.

Step 12: Roll half of the moon cake crust into a 19-gram ball, and tightly knead the five-kernel filling into a 31-gram ball.

Step 13: Roll out the mooncake crust into thin slices with a rolling pin and wrap it with the five-kernel filling.

Step 14: Carve the shape with a mold.

Step 15: Preheat the oven at 170 degrees, put in the mooncakes and bake for 5 minutes.

Step 16: Remove the egg yolk liquid.

Step 17: Bake for about 18 minutes.

Step 18: It's baked. Tips: The time and temperature of the oven should be set according to the characteristics of your oven.

Ingredients: 150 grams of all-purpose flour, 8 grams of milk powder, 113 grams of invert sugar syrup, 2 grams of water, 40 grams of cooked peanut oil, and 1 gram of salt.

Method 1Add water to the invert sugar syrup and beat evenly. Then add oil, whip evenly, add salt, stir well, and finally sift in flour, mix well, knead into a dough, cover with plastic wrap, and relax for more than two hours.

2.All kinds of nuts are peeled in advance, fried, peeled and crushed if they can be peeled (they don't need to be finely chopped, they are more delicious if they are grainy).

3.Put the flour and glutinous rice flour in the microwave oven at a ratio of 1:1 and high for 3 minutes.

4.Pour the rolled nuts into the container, add honey, maltose, cooked flour and cooked glutinous rice flour, cooked oil, cool boiled water, stir well, and form a clump with your hand.

5.Divide the loose crust into 25 grams and knead them round. Divide the five-kernel filling into 50 grams and form a circle.

6.Take a pie crust, slightly flatten and turn it round, put a five-kernel filling, put it in the palm of the left hand, push the filling inward with the right hand, and rotate the left hand to push the pie crust evenly against the filling until it covers the whole filling, and close it tightly into a green blank. Roll the raw billet in a flour pile, shake off any excess flour and place it in a mold.

7.Press down evenly with your hands, lift the mooncake mold, push out the mooncake blank, and place it in a baking tray with tin foil at intervals.

8.Preheat the oven at 180 degrees, medium layer, bake for 5 minutes, take it out, let it cool, brush with egg yolk liquid, send it to the oven, lower it to 150 degrees, and bake for about 10 minutes until the surface is evenly colored.

9.After the mooncakes are cooled, put them in a fresh-keeping bag, seal them and return the oil for 2-3 days before eating.

Hehe, it's very fragrant, I like to eat five kernels, and I personally think it's better than lotus paste. It depends on your taste!

Ingredients: (dough) 140g invert sugar syrup, 65g honey, 45g peanut oil, 5g of soak water, 290g of medium strength flour

Filling) black and white sesame seeds (cooked) 15g each, crushed peanuts (cooked) 100g, melon seeds (cooked) 70g, walnut kernels (cooked) 80g, raisins 70g, glutinous rice flour (cooked) 150g, honey 50g, peanut oil (cooked) 35g, high liquor 7g, cold boiled water 70 80g

Weigh the ingredients of the dough, pour the invert sugar syrup, honey, peanut oil, and soap water into the basin and beat it by hand with a whisk at a constant speed for 2 minutes. Pour in medium strength flour and dough. Seal the dough with plastic wrap and let it rest for one hour.