How do you make five kernel mooncakes without invert syrup?

Add cooked flour and cooked glutinous rice flour, cooked oil, cold boiled water and five-kernel moon cakes.

Stir well, and into a hand to hold, can form a ball of state can be a five-kernel moon cake practice.

Divide the loose crust into 12 equal pieces and knead them round. The five-kernel filling is also divided into one and formed into a round five-kernel mooncake.

Take a pie crust and slightly flatten it and turn it round with five kernel mooncakes.

Put a five-kernel stuffing five-kernel mooncake into the palm of your left hand, push the filling inward with your right hand, and rotate with your left hand to push the pie crust evenly against the filling, until the whole filling of the five-kernel mooncake is closed and pinched tightly into a raw five-kernel mooncake.

Roll the green billet in a flour pile, shake off the excess flour, and put it in the mold for five-kernel mooncakes.

Evenly press down with your hands, lift the moon cake mold, and push out the moon cake green five-kernel moon cake.

Place five-kernel mooncakes in a baking tray lined with tin foil at intervals.

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

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

Ingredient 1: 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. Material 2

Peeled cooked peanuts.

Ripe melon seeds. Cooked black and white sesame seeds.

Cooked walnut kernels. Cooked American large almonds.

230 grams of raisins or more.

100 grams of honey.

Cooked flour. A total of 120-140 grams of glutinous rice flour and cooked flour (50% flour and 50 glutinous rice flour), 35 grams of cooked oil.

30-50 grams of cool boiled water.

Egg yolk liquid (1 egg yolk + 1 tbsp egg white, mix well) Preparation of five-kernel mooncakes Add water to the invert sugar syrup and beat evenly. Add oil again, whip well, add salt, and stir well for the five-kernel mooncake Step 1

Finally, sift in the flour for five-kernel mooncakes Step 2

To prepare the five-kernel mooncake Step 3

Knead into a dough, cover with plastic wrap, and relax for more than two hours for five-kernel mooncakes Step 4 Peel all kinds of nuts in advance, fry them, peel those that can be peeled, and roll them out (they don't need to be very finely chopped, they are more delicious if they are grainy) The practice of five-kernel mooncakes Step 5

Put the flour and glutinous rice flour in the microwave oven at a ratio of 1:1 for 3 minutes or stir-fry in a wok. I am the recipe for fried five-kernel mooncakes Step 6

How to pour the rolled nuts into a container for five-kernel mooncakes Step 7: To add honey to five-kernel mooncakes Step 8

To add maltose five-kernel mooncakes Step 9

Materials

Crust: 250 g plain flour Crust: 100 g Sugar Crust:

Egg 1 pie crust: corn oil 100 g pie crust: baking soda 2 g Filling:

Walnut kernel filling: Cashew nut filling: black and white sesame filling:

Melon seed kernel filling: peanut kernel filling: raisins and nuts totaling 450 grams Filling:

7 grams of high liquor Filling: peanut oil (corn oil can also be used) 35 grams Filling: 120 grams of cooked glutinous rice flour Filling:

50 grams of cold boiled water Filling: 80 grams of honey moon cake brush noodles: appropriate amount of egg yolk liquid.

Five-kernel mooncakes - no invert syrup version of the recipe

2.Pour in oil, white wine, cool boiled water, honey and mix well.

Add cooked glutinous rice flour and knead into a dough to form a five-kernel filling. If the finished filling is allowed to stand for half an hour, it will be successful if the rock does not seep oil and does not separate

3.Prepare the crust: Put oil in a bowl and beat with eggs.

4.Add sugar and beat well.

5.Add flour and baking soda, mix well, knead into a ball with your hands, and cover with plastic wrap to rest. Then start dividing the stuffing first.

6.Divide into 25 equal portions, first divide the filling into 30 grams

7.Divide equally into 25 portions of 20 grams each.

8.Flatten one crust and add the filling.

9.Press the filling with your right hand and slowly tighten the palm area upwards.

10.Wrapped moon cake embryo.

11.No need to brush oil, dust, and easily release the mold.

12.Preheat the Hai's C45 oven to 200°, put in the moon cake and bake for 5 minutes to set the shape (please Yihe dress up and set the shape after brushing the egg Zen eggplant stove liquid) Take out the egg yolk liquid, thin, thin, thin can be (the important thing is said three times!) Bake at 180 degrees for another 15 minutes.

13.Baked!

1. The materials needed to make five-kernel mooncakes are: five-kernel filling, peeled peanuts, black sesame seeds, white sesame seeds, walnuts, corn oil, caster sugar, melon seed kernels, dried grapes, glutinous rice flour, low-gluten flour, invert sugar syrup, moon cake molds, and alkaline water.

2. Five-kernel moon cake making steps.

1) Peanuts, walnuts, sunflower seeds are baked and packed in a plastic bag with a rolling pin, try to break a little, too large particles do not taste so fragrant. Then mix with raisins.

2) 300 grams of glutinous rice flour is stir-fried over low heat until slightly yellow, without the taste of cornstarch.

3) 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, more than 45 degrees of wine can be, 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.

4) 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 the 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.

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

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

7) 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.

8) Put it in the oven 200 to preheat, 5 minutes to set, put the moon cake into the bottom layer of the oven, bake at 200 degrees for 8 minutes, take out and brush the egg yolk liquid (pure egg yolk, it is best to use a fine brush, I didn't brush it well), 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. After the game is rotten, continue to put it in the oven at 200 degrees and continue to bake 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.

Other snacks can be made.

For example, turning five-kernel mooncakes into special dim sum - chicken cakes.

You heard it right! Chicken cake is one of the four famous cakes in Guangdong, it is golden and crispy, and it tastes salty and delicious. Its original name is "Xiaofeng Cake", the shape of Xiaofeng Cake is like a chick, so it is also called Chicken Cake, because it is added to the South Fermented Bean Curd, so it is also called South Cake.

Since the traditional chicken cake is filled with pork, sugar, white sesame seeds, melon seeds, olive kernels and other spices, there are many similarities with the filling of the five-kernel mooncake, so the texture and taste of the chicken cake made with the five-kernel filling are just right.

Other snacks can be made.

For example, turning five-kernel mooncakes into special dim sum - chicken cakes.

1.Selected walnuts, pine nuts, peanut kernels, watermelon kernels, sesame seeds, a total of 180 grams; Plus 20 grams of raisins and 20 grams of fruit dan peel (can be matched at will).

2.60 grams of glutinous rice flour, 20 grams of peanut oil, 30 grams of sugar, 20 grams of honey, and 40 grams of water.

3.Put the five kernels separately in a baking dish, 150 degrees in the middle layer, about 7 to 8 minutes, except for small particles such as sesame seeds, chop all with a knife, and peel the peanuts.

4.Glutinous rice flour is fried in a pot and slightly yellowed; Cut the grapes and fruit skins into small pieces.

5.Put oil, sugar, and honey in the basin and mix it, add five kernels, grapes, and fruit dan peel in turn, and then mix it, and put the water with the mix.

6.Stir well until you can hold it in your hands.

7.120 grams of low flour, 85 grams of syrup, 30 grams of peanut oil, 5 grams of custard powder (you can not let go), and 2 grams of soap water.

8.Add syrup, peanut oil and soap water to the basin and stir until emulsified.

9.Stir in the low powder.

10.Divide into a homogeneous dough.

11.Wrap the dough in plastic wrap and let loose for about 30 minutes.

12.Divide the loose crust into 20 grams of dough.

13.The filling is 35 grams, the skin is 20 grams, and I use a small meekin.

14.Press the crust into a flat circle with the palm of your hand, put the dough in the center, and wrap it with a little flour if it is sticky, so be careful not to leak the filling.

15.If you want to gently press it into the mold, the pattern is very clear, is it beautiful? Place on a baking tray lined with high-temperature paper and spray a little water on the surface of the mooncakes with a watering can to prevent white spots.

16.Bake in the oven: preheat the oven at 170 degrees, put the middle layer at 160 degrees, about 20 25 minutes, when the surface of the moon cake is set for about 8 minutes, take out the moon cake and cool it for a while, brush the egg liquid and then put it in the oven, bake at the same temperature for about 15 minutes, you should always observe, you can change the baking tray in the middle to make the coloring more uniform.

Summary. Ingredients:

Moon cake crust: 150 grams of all-purpose flour, 8 grams of custard powder (milk powder is also available), 113 grams of invert sugar syrup, 2 grams of soap water, 40 grams of cooked peanut oil, 1 gram of salt.

Five-kernel filling: peeled cooked peanuts, cooked melon seeds, cooked black and white sesame seeds, cooked walnut kernels, cooked American almonds and raisins 160 grams, 80 grams of white sugar, 50 grams of maltose, 140 grams of cooked glutinous rice flour, 35 grams of cooked oil, 55-70 grams of cold boiled water.

Excipients: egg yolk liquid (1 egg yolk + 1 tbsp egg white, mix well).

Is it good to make five-kernel mooncakes with glucose.

Hello, don't add you.

Don't add it. Ingredients: moon cake crust:

150 grams of all-purpose noodles, 8 grams of custard powder (milk powder is also available), 113 grams of invert sugar syrup, 2 grams of soap water, 40 grams of cooked peanut oil, and 1 gram of salt. Five-kernel filling: peeled and cooked peanuts, cooked melon seeds, cooked black and white sesame seeds, cooked walnut kernels, 160 grams of cooked American almonds and raisins, 80 grams of white sugar, 50 grams of maltose, 140 grams of cooked glutinous rice flour, 35 grams of cooked oil hall wheel, 55-70 grams of cold boiled water.

Excipients: egg yolk liquid (1 egg yolk + 1 tbsp egg white, mix well).