Puff pastry five kernel mooncake tricks, the preparation of old fashioned puff pastry five kernel mo

Ingredients: 80 grams of walnut kernels, 50 grams of almonds, 50 grams of pine nuts, 50 grams of watermelon and sunflower kernels, 50 grams of pumpkin kernels, 40 grams of green plums, 40 grams of red and green melon dices (red and green silk can also be used), 40 grams of diced kumquats;

Prepare an appropriate amount of almonds, blackcurrants, red grapes, cranberries, raisins, and black sesame seeds according to personal preference;

130 grams of glutinous rice flour, 130 grams of osmanthus paste, 50 grams of peanut oil, 50 grams of sugar, 5 grams of high liquor, 235 grams of invert sugar syrup, 85 grams of peanut oil, 2 grams of soap water, 330 grams of low-gluten flour, flour, 2 egg yolks.

Production steps: Step 1: Put the raw melon seeds and other ingredients into the pot, stir-fry over low heat (you can also bake directly in the oven), fry the black sesame seeds separately, put the walnuts (cooked) into a fresh-keeping bag and crush them with a rolling pin, and finally put all the ingredients into a large bowl and mix well.

Step 2: Put 130 grams of glutinous rice flour into the pot, fry over low heat (the surface is slightly yellow, it is cooked), put it out and let it cool for later use.

Step 4: Add about 130 grams of osmanthus sauce to a large bowl (you can also add honey and maltose according to your liking), 50 grams of peanut oil, 50 grams of sugar, and 5 grams of high liquor, and mix well after mixing well, add the prepared dried fruits together and mix well, as long as you can hold it into a ball, if it is too dry, you can add some cool white boil, and put it aside after mixing.

Step 5: Add 235 grams of homemade invert sugar syrup, 85 grams of peanut oil, 2 grams of soap water to a large bowl, stir well, add 330 grams of low-gluten flour, mix into a smooth dough, and then cover with plastic wrap and relax for half an hour.

Step 6: Take advantage of the time for the dough to relax, choose your favorite ratio of filling and skin, weigh the filling and roll it into balls for later use. (**The moon cake mold is 75 grams, the filling is 50 grams, and the skin is 25 grams).

Step 7: Roll the loose dough into 25g balls, press it into a thin crust, and then wrap the filling in. After wrapping, a thin layer of flour is coated on the surface, and then the moon cake mold is pressed to create a clear pattern, and finally placed in a baking tray lined with oiled paper.

Step 8: Preheat the oven at 190 degrees for 10 minutes. Spray a layer of water on the finished mooncakes, then put the baking tray into the upper layer of the oven, bake at 190 degrees for 10 minutes to make it completely set, and then take it out and let it cool slightly.

Step 9: Prepare 2 egg yolks in a bowl and stir into egg yolk liquid. Brush the egg wash evenly on the surface of the moon cakes, put it in the middle layer of the oven again, bake it at 180 degrees for about 20 minutes, and take it out when the color is satisfied.

Key points of production:

1.The ratio of the filling and the skin can be based on your own preferences and actual conditions, and the ratio of half or 2:8 can be.

2.According to the temper of your own oven, adjust the time and temperature of baking mooncakes appropriately.

3.After the mooncakes are cooked, put them into a sealed fresh-keeping bag, and the taste will be better after returning to the oil.

Here's how to make the old-fashioned puff pastry five-kernel mooncakes:

1. Put the oily skin material into the basin, stir it well with chopsticks, then knead it into a dough by hand, cover it with plastic wrap and let it stand for half an hour.

2. Put the puff pastry ingredients in the basin and stir the chopsticks into a ball, cover with plastic wrap and let it stand.

3. Prepare the filling during the standing period, roast and chop sesame seeds, walnuts and peanuts, and don't need to be too broken, a little grainy to be delicious. Glutinous rice flour is stir-fried over low heat.

4. Put all the fillings in a pot, add the amount of water as appropriate, stir evenly, and knead into a ball.

5. The oil skin is divided into about 20 grams of small agents, and the puff pastry is divided into about 16 grams of small agents, a total of 18. The five-kernel filling is divided into about 30 grams of small round balls, which are also 18 pieces.

6. Roll out the oil skin into round slices, wrap it in puff pastry, press it flat, roll it out into a long tongue shape, roll it up into a roll from top to bottom, do it all in turn, and put it on the side cover with plastic wrap to stand.

7. Take the first dough, press it in the middle, and arrange it into a circle. Roll out into round slices and wrap in the five-kernel filling. Flatten into a circle and arrange into a baking sheet. Let stand for 10 minutes. Preheat the oven to 190 degrees for 10 minutes.

Preparation materials: Ingredients required for pie crust: 200g of all-purpose flour, 2g of soap water, 150g of invert sugar syrup, 60g of sunflower oil, corn oil, 1g of salt, filling ingredients

320g of dried nuts, 100g of glutinous rice flour, 90g of whole wheat flour, 90g of all-purpose hollow and bright flour, 20g of raw flaxseed flour, 70g of powdered sugar, 60g of sunflower oil, corn oil, 80g of water, salt.

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2. Mix all the ingredients of the pie crust and mix it into a dough without dry powder with a spatula.

3. It is very sticky and can't be used to make it when it is just mixed and can't be used, but it can be refrigerated for 1 hour before making it. This refrigeration time can be used to make the filling.

4. Break the nuts with a grinding cup and keep some of the grains.

5. Mix glutinous rice flour whole wheat flour and flaxseed flour, stir-fry in a pot, stir-fry the flour over low heat for about 2 minutes, and it will be cooked when it is slightly yellowed.

6. Divide the filling dough into 20 portions and knead into a round ball, about 36g each.

7. Divide the refrigerated crust dough into 20 parts, about 20g per portion, knead them into a small ball, and roll them on the surface of cooked powder to prevent sticking.

8. Take a small circle and flatten it on the stuffing dough, put it in the tiger's mouth position and use the big finger and index finger to clamp it, and gently push it up until the mouth is closed. Key hall Gently knead the round again.

9. Complete all in turn.

10. Pour cooked powder into the moon cake mold and pour it out, put the ball into the mold and press it lightly.

11. Place on a baking sheet, preheat the oven to 180 degrees, top and bottom heat, middle layer.

12. Bake and bake. It is recommended to return to oil after 2 to 3 days before eating.

13. a finished product drawing.

Summary. Hello, dear, I'm glad to answer for you, the steps for making soft glutinous puff pastry moon cake filling with five kernels are as follows.

How to make a five-kernel moon cake filling with soft glutinous puff pastry moon cake filling.

Hello, dear, I'm glad to answer for you, the steps for making soft glutinous puff pastry moon cake filling with five kernels are as follows.

30 grams of lard; 200 g plain flour; 100 grams of water; 20 grams of caster sugar, 150 grams of plain flour [puff pastry]; 80 grams of lard put together various nuts.

Put the cooked glutinous rice flour and black sesame flour, as well as sugar and corn oil, and stir well, if you feel dry, put some water appropriately, don't put too much, just knead it into a ball.

Take 40 grams of five-kernel filling and knead it into a round ball.

Mix all ingredients in the oil skin, cover with plastic wrap and let rise for 30 minutes.

Mix the puff pastry ingredients into a ball, do not rub excessively, cover with plastic wrap and let rise for 30 minutes.

Divide the oily skin and puff pastry into 16 parts and cover with plastic wrap.

Take one part of the oil skin and flatten it and put in one part of the puff pastry.

After wrapping it all, cover with plastic wrap and let it stand for 15 minutes.

Roll out the round dough into a cow's tongue shape.

Roll up from top to bottom. Wrap it all up, cover with plastic wrap and let it sit for 15 minutes.

Take one and press both ends to the middle.

Flatten the dough, roll it out into a round shape and wrap it in the five-kernel filling.

Brush with a layer of egg yolk liquid, sprinkle with black sesame seeds, and bake the middle layer at 180 degrees for about 30 minutes.

Hello, the five-kernel moon cake filling with cooked glutinous rice flour will be a little dry, you can use cooked flour, so that it is soft. Ingredients: 100 grams of peanut kernels, walnut kernels, melon seed kernels, pine nut kernels, sesame kernels, 50 grams of rock sugar, 350 grams of sugar, 150 grams of lard, 50 grams of green and red silk (no can be left out) and 100 grams of cooked flour.

Method: 1. Roast peanut kernels, walnut kernels, melon seed kernels, pine nut kernels and sesame kernels separately. 2. Roll out the roasted peanut kernels, walnut kernels and rock sugar separately.

3. Roll out the peanut kernels, walnut kernels and rock sugar with melon seeds, pine nuts, sesame seeds, sugar, lard, green and red silk, cooked flour and rub them evenly. Wuren moon cake is one of the traditional cakes of the Han nationality, which is a type of Cantonese moon cake and is the most famous among all kinds of moon cakes during the Mid-Autumn Festival. It has the characteristics of exquisite ingredients, thin skin and many fillings, delicious taste, not easy to break, and easy to carry.

This kind of moon cake is drum-shaped, with a slight bulge on the side, clear patterns and handwriting, upright shape, no broken skin, no revealing filling, and clear edges and corners; The edges are ivory, and the underside is brownish-red; The taste is sweet, soft and crispy, with a variety of nut aromas. Thank you for your consultation, I hope I can help you, I wish you a happy life and a smooth work.

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

Method: Mix the syrup, milk powder, soap water and cooked peanut oil evenly, stir until the color is turbid, sieve in low powder, stir into a dough with a bright surface, and put it in the refrigerator for more than 4 hours.

The raw materials for making five-kernel mooncakes are: standard flour, fine sugar, cooked vegetable oil, lard, eggs, rose sugar, syrup, cooked standard flour, walnut kernels, peanuts, pine nuts, hemp seeds, washed sesame seeds, winter melon preserves, white wine, alkali, orange peel sugar.

The traditional recipe of southern almonds, melon seeds, olive kernels, sugar orange cakes, cooked glutinous rice flour (replaced by cooked flour), and the amount of winter melon candied fruit was increased. The production process is to prepare syrup, make leather dough, make filling, wrap and form, put on a plate and bake, cool and pack, that is, the finished product.

Ingredients for traditional five-kernel mooncake crust:

Fuqiang Powder 250g, Baking Soda 2g, Sugar 250g, Cold Water 125g, Caramel 125g, Vegetable Oil 70g

Method:1Pour cold water into the sugar and make it into sugar water. Sit the sugar water on the fire, bring the heat to a boil, then reduce the heat to low, and continue to cook for about 20 minutes, until the sugar water thickens.

2.The caramel solidifies very tightly at room temperature, and you can put it in hot water in advance to make it easier to pour out the caramel.

3.Pour the caramel into the thickened sugar water, and after the syrup melts in the pot, turn off the heat and turn it into a syrup for mooncakes.

4.Take a closer look at what kind of syrup can be used, that is, lift the syrup and pull out a continuous and strong thread.

5.After that, bring the sugar water to a cool place and let it cool for later use. Syrup (160g) After drying, pour in vegetable oil and mix well.

6.Mix the baking soda and mix well.

7.Pour the syrup of the flour and good vegetable oil.

8.Knead the flour with the syrup by hand.

9.This is followed by a 10-minute grinding phase, which is essential to make the dough oily and sticky, otherwise it will become a very hard lump.

10.And the good dough is covered with plastic wrap and simmers for about 2 hours.

What flour is used to make mooncakes?

Make mooncakes with plain flour: the texture is a bit hard.

Mooncakes made with low-gluten flour have a softer taste and a bit of a cake feeling.

What kind of flour should be used to make mooncakes? After understanding the types of flour and its uses, I believe everyone already has the answer.