How to make five kernel mooncakes, how to make five kernel mooncakes?

The production method of mooncakes is to put raw walnut kernels and raw peanut kernels 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.

Wuren moon cake filling is a delicacy made of raw walnut kernels, raw peanut kernels and other ingredients, 130 grams of raw walnut kernels, 150 grams of raw peanut kernels, 80 grams of raisins, 50 grams of cooked black sesame seeds, an appropriate amount of Jiang rice flour, an appropriate amount of dried roses, a small bag of milk powder, an appropriate amount of dried osmanthus, an appropriate amount of water, and an appropriate amount of sugar osmanthus.

There are still a few days before the Mid-Autumn Festival, and this year I made the filling of the five-kernel mooncake, although it was laborious and time-consuming, but the taste was indeed better than the filling I bought before. Food will always reward our hard work, and it never fails to live up.

Process: Roasting.

Flavors: Other flavors.

Calories: Lower calories.

Ingredients: 400 grams of moon cake special powder, 115 grams of sesame seeds, 358 grams of cooked flour, 115 grams of peanut kernels (fried), 115 grams of sunflower seeds, 115 grams of California walnuts (dry), 115 grams of pumpkin seeds, 20 grams of milk powder, 143 grams of glutinous rice flour, 1 tablespoon of egg white, 1 egg yolk, 300 grams of invert sugar, 4 grams of water, 230 grams of water, 11 grams of salt, 9 tablespoons of sugar roses, 3 tablespoons of liquor, 230 grams of sugar, 186 grams of peanut oil.

Cooking steps:0Ingredients for the crust (about 50 moon cakes of 50 grams): 400 grams of moon cake powder, 20 grams of milk powder, 300 grams of invert sugar syrup, 4 grams of soak water, 100 grams of peanut oil.

Filling ingredients (about 50 mooncakes of 50 grams): 115 grams of cooked black sesame seeds, 115 grams of cooked pumpkin seed kernels, 115 grams of cooked walnut kernels, 115 grams of cooked peanut kernels, 115 grams of cooked melon seed kernels, 358 grams of cooked flour, 143 grams of cooked glutinous rice flour, 230 grams of sugar, 230 grams of water, 11 grams of salt, 86 grams of peanut oil, 9 tablespoons of sugar roses, 3 tablespoons of white wine.

For brushing the surface of moon cakes: 1 egg yolk and 1 tablespoon egg white.

1.Pour the invert sugar syrup into a container, add the soap water and stir well.

2.100 grams of peanut oil are divided into several portions.

3.After stirring well, add oil and stir again until all the peanut oil is finished, then stir until the syrup and oil are mixed evenly.

4.Sift the mooncake powder, pour it over the mixed sugar oil, and add the milk powder.

5.Mix well, knead into a dough and let stand in a plastic bag for 2 hours.

6.Pour the sugar into the water and stir until melted.

7.Stir the filling required for the five kernels well, and mix it into a dough to form the five-kernel filling.

8.Divide the filling into cubes, each weighing 35 grams, and knead into a round ball.

9.Roll the dough into a small 15-gram piece, dip it in a little flour, and press it into a round crust in the palm of your hand.

10.Place the filling on the crust and place it on the mouth of your right hand, gently pushing the crust up with the thumb and forefinger of your right hand.

11.Push until the filling is completely covered, press the seal tightly, and gently push the uneven thickness evenly.

12.Beat some flour evenly on the cake balls.

13.Place a tarpaulin on a baking sheet, place the cake ball in the mooncake mold, and press down firmly on the tin foil. After lifting the mooncake mold, press it lightly to push the mooncake out and drop it directly onto the oilcloth.

14.Spray some water on the surface of the mooncake and place it in the middle of the oven preheated to 180 degrees for 22 minutes.

15.Mix the egg yolks with the egg whites and stir well to form egg yolk water. After the mooncakes are baked for 5 minutes, take out the baking tray and brush some egg yolk water on the surface of the mooncakes.

16.Place in the oven and bake until evenly colored. Take it out and let it cool, put it in an airtight container, and serve it after returning the oil.

【Five-kernel mooncake】

Ingredients: 720 grams of five-kernel filling, 260-265 grams of all-purpose flour, 180 grams of invert sugar syrup, 60 grams of peanut oil, 4 grams of alkaline water (soak water).

Five-kernel filling recipe:

Nuts: 100 grams of peanuts, 50 grams of walnut kernels, 50 grams of sunflower seeds, 40 grams of pumpkin seeds, 40 grams of almonds, 40 grams of cashew nuts, 40 grams of pecan nuts, 10 grams of white sesame seeds, 10 grams of black sesame seeds.

Fruit parts: 20 grams of raisins, 20 grams of dried cranberries, 20 grams of dried mangoes, 20 grams of dried kiwifruit, 20 grams of dried passion fruit.

Other ingredients: 55 grams of cake flour, 30 grams of glutinous rice flour, 100 grams of maltose, 20 grams of honey, 48 grams of corn oil, 28 grams of lard, 28 grams of milk, 1 gram of alkaline water (soy), 8 grams of liquor.

Production method: 1. Mix the dough of the pie crust first, add invert sugar syrup, corn oil and alkaline water to the bowl and stir evenly, then add a small amount of ordinary flour in batches, mix into a smooth and non-sticky dough, seal and proofing for 2 hours;

2. Prepare five-kernel fillings, peanuts, sunflower seeds, pumpkin seeds, and all kinds of nuts you like, as long as they are cooked, break the large particles into small pieces or cut them into small pieces, and add your favorite dried fruits, I use dried mangoes, dried kiwifruit, dried passion fruit, dried cranberries, raisins, and large pieces can be cut into small particles and mixed in a large bowl. The total amount of dried fruit is about 480 grams;

3. Mix and stir the liquid ingredients of the filling: 100 grams of maltose, 20 grams of honey, 48 grams of corn oil, 28 grams of lard, 28 grams of milk, 1 gram of alkaline water (soak water), 8 grams of liquor.

4. Then add a small amount of liquid material to the kernel and mix evenly, mix evenly before each addition, and then add the next time;

5. Fry the glutinous rice flour and low flour in advance, mix evenly in 2-3 times, then knead the filling into a ball, seal it and let it stand for about 30 minutes;

6. Divide the filling into 16 equal portions, each equal part is about 45 grams;

7. Divide the awakened dough into 16 equal parts, take a small dough, grasp it evenly with your hands, then roll it round, then press it into a pie crust, wrap a filling, and slowly close the interface with the position of the tiger's mouth;

8. Then put it in the flour and wrap it in a thin layer of dry flour, then gently pat off the excess flour and rub it evenly;

9. Put it in a 75-gram mold to press out your favorite flower shape;

10. After everything is done, put it on the top of the baking tray, spray a layer of water, put it in the preheated oven, and bake it on 180 for about 10 minutes; Oven temperature is for reference only;

11. After baking until the surface is set, take it out and brush with a thin layer of whole egg liquid, remember not to brush too much egg liquid, a thin layer is enough;

12. Put it back in the oven, and continue to bake at 175 degrees for about 10-12 minutes; The surface can be baked when it is colored;

13. After cooling, put it in a sealed bag, and put it at room temperature for 1-3 days to return oil;

Hello dear, [Five Kernel Mooncake] Ingredients: 720 grams of five-kernel filling, 260-265 grams of all-purpose flour, 180 grams of invert sugar syrup, 60 grams of peanut oil, 4 grams of alkaline water (Soap water), 4 grams of five-kernel fillingFormula: nut part:

100 grams of peanuts 50 grams of walnuts 50 grams of sunflower seeds 40 grams of pumpkin seeds 40 grams of almonds 40 grams of cashew nuts 40 grams of pecan nuts 10 grams of white sesame seeds 10 grams of black sesame seeds Fruit part: raisins 20 grams of dried cranberries 20 grams of dried mango 20 grams of dried kiwi fruit 20 grams of dried passion fruit Other ingredients: 55 grams of low-gluten flour 30 grams of glutinous rice flour 100 grams of maltose 20 grams of honey 48 grams of corn oil 48 grams of lard milk 1 gram of alkaline water (lozenge water) 1 gram of liquor 8 grams Method:

1. First mix the dough of the crust, add invert sugar syrup, corn oil and alkaline water to the bowl and stir evenly, then add a small amount of ordinary flour in batches, mix into a smooth and non-sticky dough, seal and let rise for 2 hours; 2. Prepare five-kernel fillings, peanuts, sunflower seeds, pumpkin seeds, and all kinds of nuts you like, as long as they are cooked, break the large particles into small pieces or cut them into small pieces, and add your favorite dried fruits.

3. Mix the liquid materials of the filling, stir and mix well: 100 grams of maltose, 20 grams of honey, 48 grams of corn oil, 28 grams of lard, 28 grams of milk, 1 gram of alkaline water (soap water), 8 grams of liquor, 4, and then add a small amount of liquid materials to the kernels and mix evenly. 5. Fry the glutinous rice flour and low flour in advance, mix evenly in 2-3 times, then knead the filling into a ball, seal it and let it stand for about 30 minutes; 6. Divide the filling into 16 equal portions, each equal part is about 45 grams; 7. Divide the awakened dough into 16 equal parts, take a small dough, grasp it evenly with your hands, then roll it round, then press it into a pie crust, wrap a filling, and slowly close the interface with the position of the tiger's mouth; 8. Then put it in the flour and wrap it in a thin layer of dry flour, then gently pat off the excess flour and rub it evenly; 9. Put it in a 75-gram mold to press out your favorite flower shape; 10. After everything is done, put it on the top of the baking tray, spray a layer of water, put it in the preheated oven, and bake it on 180 for about 10 minutes; Oven temperature is for reference only;

Happy Holidays pro [firecrackers].

【Wuren old moon cake】

Filling: 50 grams of white sesame seeds, 50 grams of black sesame seeds, 50 grams of sunflower seed kernels, 50 grams of pumpkin kernels, 150 grams of walnut kernels, 150 grams of peanut kernels, 150 grams of special syrup for moon cakes, 70 grams of corn oil, 30 grams of sugar, 200 grams of flour, 20 grams of water, 5 grams of high liquor, 2 grams of alkaline water.

Oil skin: 340 grams of low-gluten flour, 240 grams of moon cake syrup, 90 grams of corn oil, 2 grams of alkaline water.

Method: 1. Make syrup first: add 80 grams of maltose, 200 grams of caster sugar, and 80 grams of water to a non-stick pan and boil slowly over low heat.

2. After boiling, all the sugar melts, turn to low heat and cook for another 1 minute, pour it into a waterless and oil-free bowl to cool.

3. Make the filling part: add 130 grams of flour to the pot, stir-fry slowly over low heat, turn it over a spatula constantly, fry until the flour is slightly yellow, turn off the heat and pour it into a bowl to cool.

4. Add 30 grams of crushed peanuts, 30 grams of melon seeds, 20 grams of walnuts, 5 grams of black sesame seeds, 5 grams of white sesame seeds to the flour bowl, and then add 30 grams of preserved fruits to grab and mix evenly.

5. After grasping and mixing evenly, add 20 grams of maltose, 50 grams of edible oil continue to grasp and mix evenly, then add 50 grams of white sugar to continue to grasp and mix evenly, and finally add about 30 grams of water, and gently grab it to form a ball.

6. To make the crust part: 350 grams of plain flour, add 70 grams of cooking oil and mix well. Add 190 grams of syrup and continue to mix well.

**。7. Mix evenly and knead into a harder dough, cover and let rise for 5 minutes. After the dough is awakened, it is divided into small evenly sized agents according to its own mold, and the 75-gram mold will form a small ball of 45 grams of pie crust and a small round ball of 30 grams of filling.

**。9. Spread the baking tray with oil blotting paper and put in the green moon cakes, brush the surface with a layer of whole egg liquid, put it in the preheated oven and bake it at 190 degrees for 15 minutes, and then adjust the heat to 165 degrees for 8 minutes.

**。10, when the time is up, let it cool naturally, this moon cake does not contain invert sugar syrup, there is no process of oil return, it will taste hard, the only thing is the unique flavor and ancient taste, and the shelf life of the moon cake will be longer.

The best recipe for the filling of five-kernel mooncake is 150g of walnut kernels, 150g of nuts, 30g of black sesame seeds, 30g of white sesame seeds, 50g of raisins, 150g of hawthorn strips, 280g of glutinous rice, 100g of water, 120g of sugar, 60g of corn oil, and 18g of liquor.

1. Ingredients. Walnut kernels 150g, nuts 150g, black sesame seeds 30g, white sesame seeds 30g, raisins 50g, hawthorn strips 150g, glutinous rice 280g, water 100g, sugar 120g, corn oil 60g, liquor 18g

Second, the practice. 1. The material is good.

2. After the peanuts and walnuts are oven baked, peel and crush.

3. Crush black and white sesame seeds after frying, or not grind.

4. Finely chop the hawthorn strips and raisins.

5. Put all the scraps in a basin.

6. Put the glutinous rice in a pot and stir-fry over low heat.

7. Stir-fry and pour down to slightly yellow without the taste of cornstarch.

8. Mix the ingredients well, add sugar, oil and high liquor and mix well.

9. Add the fried glutinous rice flour and mix well.

10. Mix the filling.

11. The group is formed into a group, and it can be left for half an hour without oil seepage.

300 grams of flour.

Cooked peanuts 150 grams.

Ripe cashew nuts 70 grams.

40 grams of melon seeds.

30 grams of white sesame seeds.

300 grams of glutinous rice flour.

Almonds 70 grams.

Milk powder 50 grams.

Peanut oil 50 grams.

Maltose 50 grams.

Corn oil 50 grams.

100 grams of caster sugar.

Syrup 200 grams.

2 grams of soap water.

The preparation of five-kernel mooncakes.

1.Ripe peanuts, ripe almonds, cashew nuts, crushed with a rolling pin.

2.Rock sugar is also crushed with a rolling pin.

3.Put the ripe peanuts, almonds, and cashew nuts in a container, add rock sugar, syrup, corn oil, and cooked sesame seeds.

4.Then pour in the glutinous rice flour, cool and boil, stir well, and knead the filling into a ball.

5.Add water to the syrup, add peanut oil, and stir well.

6.Prepare milk powder and flour, 7Pour the milk powder and flour into the syrup water.

8.Knead into a dough, cover with plastic wrap and let for 1 hour.

9.Then divide the dough into small pieces and knead the filling into small balls.

10.Flatten the dough by hand and wrap it into the stuffing.

11.Put the wrapped moon cakes into the moon cake mold, touch a layer of oil in the mold, press it hard, spray a layer of water on the surface of the moon cake, put it in the oven for 5 minutes, take it out, and coat the surface with egg liquid.

12.Bake in the oven for another 20 minutes.