How to make nut mooncake filling, and how to make fruit filled mooncakes

Ingredients: 120g pumpkin seeds, 120g cashew nuts, 150g almonds, 150g walnut kernels, 100g sunflower seeds, 100g peanuts

100g of raisins, 160g of black and white sesame seeds, 150g of green and red silk, 50g of lard, 100g of corn oil, 100g of powdered sugar, 300g of honey, 150g of sticky rice flour, appropriate amount of rum.

Excipients: 400g of purified water

Step: <>

1.Put peanuts, walnuts, cashews and almonds in the oven and bake at 180 degrees for 20 minutes, stirring with a spatula halfway through to heat the nuts 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 allow the kernels to heat 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.Clean the raisins and soak them in rum until they are soft.

5.Cut the long ones shorter with the green and red silk.

6.Put peanuts, walnuts, cashews, and almonds in a crisper bag and use a rolling pin to crush them into your favorite sized particles, remembering not to crush them too much.

7.Place all the filling in a container.

8.Add powdered sugar, lard and corn oil.

9.Stir to combine.

10.Put the sticky rice noodles in a non-stick pan and fry them over low heat until they turn slightly yellow.

11.Put all the stirred nuts into the wok.

12.Add purified water and stir-fry over low heat.

13.Stir-fry until the filling is sticky and lumpy, then turn off the heat.

14.Finally, make the grams you need, and it's OK.

Ingredient breakdown. 100 grams of peanut kernels.

50 grams of walnut kernels.

50 grams of melon seeds.

50 grams of black sesame seeds.

80 grams of raisins.

20 grams of minced coconut.

100 grams of caster sugar.

80 grams of glutinous rice flour.

5 g of lemon zest.

Lemon juice 5 g.

70 g of warm boiled water.

1 tablespoon cooked peanut oil.

Steps. <>

The main filling, the peanuts, melon seeds, and walnuts are oven-baked.

Remove the outer coat of peanut kernels, put all kinds of dried nuts into a plastic bag, and crush them with a rolling pin.

Put it in a basin. <>

Prepare the coconut, wash the raisins and finely chop the lemon zest.

Cut the raisins.

Put it all in a basin.

Pour in caster sugar and stir well.

Pour a spoonful of cooked peanut oil.

Squeeze in the lemon juice and stir well.

Roast the glutinous rice flour and pour it into the filling and stir well.

Pour warm boiled water, stir while adding water, and increase or decrease the amount of water according to the degree of dry cleaning.

Hold it with your hand to be able to hold it and form it, and after it is done, you can put it in the freezer to sponsor it, and if you want to make moon cakes, take it out and thaw it.

In order to make the picture look good, I used a mold and pressed the shape.

Summary. Nowadays, this food is playing fruit cards, but whenever it can be touched a little side, it has to add the word "fruit", as if with these two words, food has become different and superior, such as "fruit radish", "fruit persimmon", etc., as long as there are these two words are more expensive than ordinary radish and persimmon. Fruit-filled mooncakes have also been popular in the past two years.

Nowadays, this food is playing fruit cards, but if you can get a little side, you have to add a "fruit" Dan annihilation two words, it seems that with these two words, food has become different, one level higher, such as "fruit oak radish", "fruit persimmon", etc., as long as there are these two words are like rushing than ordinary radish, persimmon is more expensive. Fruit-filled mooncakes have also been popular in the past two years.

To make fruit mooncakes, you first need to make a fruit filling. This is the making of honey yuzu filling:

Ingredients: winter melon, honey yuzu paste, sugar, maltose.

The steps are as follows: 1. Rub the winter melon into fine filaments. 2. First knead the moisture inside the winter melon by hand, and then make it as easy as possible.

3. Put the shredded winter melon in a non-stick pan, first turn on medium heat, fry the remaining land to get out the moisture, and then change to low heat to slowly fry the moisture. 4. When the volume of the shredded winter melon becomes half of the original, add sugar. 5. Add maltose.

6. Pour in the honey grapefruit sauce. 7. Stir-fry slowly over low heat. 8. A little bit becomes viscous, keep stirring to prevent the pot from sticking.

9、.Stir-fry until the water is completely dry, and fry as much as possible, the drier the better. After frying, put it in a fresh-keeping bag and tie it tightly, put it in the refrigerator and store it for a long time to solidify, and use it the next day.

Prepare the ingredients for the dough. Stir in the same direction with your hands for two minutes, then add the water to the stirred syrup and stir well. Then add the Yuqing wild rice shed to lack oil, and stir it by hand until the emulsified state is delicate.

Add the sifted flour. Mix well with a rubber spatula, then put the finished dough into a plastic bag, and let it rest for an hour.

The dough and filling are ready, wrap them according to your favorite pattern size. Then bake in the oven.

The filling in the fruit mooncake is made of fruit, and if the amount of fruit and its products in the filling is less than 25%, it can only be called fruit-flavored mooncake. Fruit moon cake is a new type of moon cake, its appearance enriches the flavor of moon cakes, but also meets the preferences of young people, fruit moon cakes taste fresh, fruity, but not easy to preserve.

Before 2014, the fruit moon cakes in the domestic market were uneven, and there were very few fruits in the moon cakes, or they directly used winter melon to make the filling, this kind of fruit moon cakes were sought after by many people when they were first launched, but people who knew the truth were no longer willing to buy them.

In the "National Standard for Fruit Cakes" officially implemented on May 1, 2014, it is clearly stipulated that the amount of fruit moon cakes should not be less than 25%, and more than 25% can be called fruit moon cakes, if it is less than 25%, it can only be called fruit flavored moon cakes, that is to say, fruit moon cakes must contain a certain amount of water tung empty fruit.

How to preserve fruit mooncakes

The filling of fruit moon cakes is generally divided into two types: soft and hard, the soft filling has more moisture content and can only be stored for about 7-10 days, while the hard filling moon cakes can be stored blindly for about 1 month. Under normal circumstances, fruit mooncakes are rich in oil and sugar, which are easy to cause mildew or weaving when heated and damp, and are best stored in a low-temperature, cool and ventilated environment.

The method of filling the mooncake fruit filling is:

Taking cantaloupe mooncakes as an example, the cantaloupe is cut into small pieces and wrapped in cloth to remove excess water, and the winter melon is also cut into small pieces and cooked to remove excess water, and then the cantaloupe and winter melon are squeezed and boiled together with sugar and cantaloupe juice. When the water gradually decreases, stir-fry uninterruptedly to avoid sticking to the bottom, and add lemon juice when the water is almost dry.

The specific method of cantaloupe stuffed mooncakes is:

Cut the cantaloupe into small pieces as much as possible and wrap it in gauze to remove excess water and keep it for use. The winter melon is also cut into small pieces, cooked to remove excess water, and the residue is retained.

Squeeze the water out of the cantaloupe and winter melon, add sugar and cook with the cantaloupe juice.

When the water gradually decreases, stir-fry continuously to avoid sticking to the bottom, and add lemon juice when the water is almost dry.

Add all the ingredients of the skin together, mix well with a spoon, let it sit for an hour, and divide it into 15g each.

When the moon cake crust is calm, divide the filling into 35g each.

Pay attention to the method when wrapping it, and wrap it with the sealing tiger mouth method.

Put it into the moon cake mold, press it well, take away the moon cake mold, and mold.

After that, it's ready to bake.

Take an example – cantaloupe stuffed mooncakes.

Method: 1. Cut the cantaloupe into small pieces as much as possible, wrap it in gauze to remove the excess water and keep it. The winter melon is also cut into small pieces, cooked to remove excess water, and the residue is retained.

2. Squeeze the water out of the cantaloupe and winter melon with sugar and cantaloupe juice to cook together 3, when the water gradually decreases, stir-fry uninterrupted, avoid pasting the bottom, and add lemon juice when the water is almost dry 4, add all the ingredients of the peel together, mix well with a spoon, let it stand for an hour, and divide it according to 15g.

5. When the moon cake crust is quiet, divide the filling according to 35g 6. Pay attention to the method when wrapping it, and wrap it with the sealing tiger mouth method.

7. Put it into the moon cake mold, press it, take away the moon cake mold, and form it.

After that, it's ready to bake.

Ingredients: 900g pineapple

Excipients: 80g of sugar

1. Peel the pineapple and cut it into large pieces.

2. Put a few pieces of pineapple into the food processor and beat a few more times, then put a few pieces and beat again.

3. Puree all the pineapples at the end.

4. Strain with clean gauze.

5. Take the pineapple puree wrapped in gauze and squeeze out the juice with your hands to get 120 grams of pulp and 600 ml of juice.

6. Take a pot, add 80 grams of sugar, and pour in 80 ml of juice.

7. After boiling, boil over low heat until brown, and pour the pulp down.

8. Stir-fry evenly.

9. Finished products.

Prepare the ingredients and put them in the oven.

1.A pineapple, a piece of winter melon, and an appropriate amount of rock sugar.

2.Peel and cut the winter melon and pineapple into cubes and set aside.

3.Pour it into the wall breaker in batches and set the fruit and vegetable paste for one minute.

4.Pour directly into a frying pan without removing the juice, pour in rock sugar and a little salt and stir-fry slowly over low heat.

5.When the pot is boiling, reduce the heat.

6.Cover the pan with a splashproof lid and stir-fry over low heat, occasionally open the lid and stir a few times to prevent the bottom of the pan from pasting.

7.When the water is basically gone, change to medium-low heat and stir-fry, then keep stirring the bottom of the pan.

8.Stir-fry without water vapor, prick it with chopsticks and remove it from the heat.

9.Put the rice flour in a baking tray and bake it in the oven at 170 degrees for 2-3 minutes to cook.

10.Then put it in the fruit filling while it is hot and mix well.

11.The fruit filling is completed, and it can be kneaded to form a ball when checked, and it can be frozen in a fresh-keeping bag refrigerator when not in use, and thawed at room temperature to make moon cakes.

12.Knead the surface of the filling.

You can eat fruit mooncakes during the Mid-Autumn Festival, but Xiaoguo Niang's canned fruits can be eaten at any time.