The practice of oily skin five kernel mooncakes, how to make mooncake crusts with five kernel moonca

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.

1. Ingredients: a little stuffing with five kernels, 150 grams of peeled peanuts, 30 grams of black sesame seeds, 30 grams of white sesame seeds, 200 grams of walnuts, 120 grams of corn oil, 70 grams of caster sugar, 50 grams of melon seeds, 40 grams of raisins, 280 grams of glutinous rice flour, 400 grams of low-grade flour, 260 grams of invert sugar syrup, 1 set of moon cake molds for school kitchens, and 8 grams of water.

2. Peanuts, walnuts, and sunflower seeds are baked and packed in a fresh-keeping bag and crushed with a rolling pin, as much as possible, as large particles do not taste so fragrant. Then mix with raisins.

Glutinous rice flour is stir-fried over low heat until slightly yellow, and there is no taste of cornstarch.

4. Add glutinous rice flour to the five kernels, add 120 grams of corn oil, the oil should be cooked in advance and let it cool, add 240 grams of maltose, add 10 grams of high liquor, 45 degrees of wine or more, the wine must be put, the taste has a different flavor, and the storage time is longer, add 135 grams of warm boiled water, bring disposable gloves to grasp and mix evenly into a ball, cover with plastic wrap and wake up for 3 hours.

5. Moon cake crust: low flour, 400 grams of low flour, 260 grams of invert sugar syrup, 8 grams of Chencun brand water, 100 grams of corn oil, stir up and down evenly, remember not to stir cost-effectively, and not to knead the dough, which will lead to the later oil return to the moon cake crust will not become soft, must be mixed unit, must be even, that is, from the bottom to the top, and then press down with the palm of your hand to pat the same, and so on until all even, cover with plastic wrap and wake up for three hours, the time to wake up must be enough, It will also be much more convenient to bread later.

6. Divide the five-kernel filling into 30g and divide the awakened moon cake crust into 20g per portion.

7. Then take a pie crust and flatten it into the kneaded filling, and then knead it into a circle.

8. Sprinkle hand powder in the mold to prevent sticking to the mold, press the pattern hard, do not move the mold, and then lift it and slowly push out the moon cake.

9. Put it in the oven 200 to preheat, set it for 5 minutes, put the moon cake into the bottom layer of the oven, bake it at 200 degrees for 8 minutes, take it out and brush the egg yolk liquid, take the egg liquid and scrape off the edge of the bowl to scrape some excess egg liquid, and gently sweep the pattern on the surface of the moon cake, do not apply it repeatedly, because repeated application will affect the pattern and will disappear. Then continue to bake in the oven at 200 degrees for 15 minutes, and the surface can be colored. The specific time and operation depends on the situation of the oven.

Ready to serve after three days.

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.