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

Five-kernel filling. Wuren stuffing is a kind of filling of traditional Chinese pastries (such as moon cakes, etc.), which is made of walnut kernels, almonds, olive kernels, melon seed kernels, sesame kernels fried and then peeled and crushed into dices, and finally added sugar. In ancient China, there were five moral principles: benevolence, righteousness, courtesy, wisdom, and faith, and the five benevolences are just a homonym for them.

50g of sugar, 40g of green plum, 40g of winter melon, 40g of dried apricots, 40g of dried cherry tomatoes, 40g of walnut kernels, 40g of peanut kernels, 60g of cashew nuts, 40g of pine nuts, 20g of black sesame seeds, 60g of syrup, 40g of raisins, 90ml of salad oil, 60ml of hot water, 200g of flour.

Steps. 1.A large collection of materials.

2.Cut the preserved fruits into cubes and set aside.

3.Cashew nuts, pine nuts, peanut kernels, walnuts, bake in the oven for 10 minutes and set aside.

4.Bake the flour in the oven for 10 minutes and set aside.

5.Add sugar to the diced preserved fruits and stir well.

6.Add the cooled flour and stir well.

7.Pour in the syrup salad oil and stir well.

8.Add hot water and stir well.

9.Pour in the sesame seeds and stir well.

10.Add the roasted and chopped nuts.

11.The finished product is baked.

The materials that need to be prepared in advance are: 40 grams of peanut kernels, 60 grams of melon seed kernels, 60 grams of walnut kernels, 40 grams of black sesame seeds, 40 grams of white sesame seeds, 110 grams of glutinous rice flour, 80 grams of water, 30 grams of vegetable oil, 10 grams of liquor, 10 grams of osmanthus (optional), 40 grams of white sugar, and 40 grams of honey.

1. Prepare the nuts.

2. Raw ones should be fried first, or baked in the oven at 160 degrees.

3. Chop the nuts and mix.

4. Add sugar, honey, sugar osmanthus, vegetable oil, wine, and water (don't add all the water, after adding the cooked glutinous rice flour, add it according to the dry and wet conditions), stir well.

5. Stir-fry the glutinous rice flour and let it cool.

6. Knead into a ball, cover with plastic wrap and let stand for half an hour, and there is no water and oil separation.

How to make the five-kernel filling--- explain in detail how to make the delicious five-kernel mooncake filling.

The Mid-Autumn Festival is coming, making moon cakes by yourself is not only delicious, healthy and additive-free, but also the meaning is different, making moon cakes by yourself has a particularly festive atmosphere, come and try it, let's share the practice of five kernel stuffing of five-kernel moon cakes:

Ingredients. 150 grams of all-purpose flour.

150 grams of glutinous rice flour.

150 grams of peanut kernels.

70 grams of walnut kernels.

70 grams of almonds.

30 grams of white sesame seeds.

30 grams of black sesame seeds.

Accessories. 60 grams of rock sugar.

60 grams of maltose.

200 grams of water.

70 grams of corn oil.

Method steps.

Put the peanuts and walnuts in the middle of the oven, top and bottom heat, 120 degrees, and bake for about 10 minutes until they are crispy. Step to read.

Sauté the white and black sesame seeds. Step to read.

Sauté the flour and glutinous rice flour over low heat. Step to read.

Place the roasted crisp peanut, walnut and almond kernels in an airtight bag and roll out into crushed pieces with a rolling pin. Step to read.

Heat the corn oil and cool it, add water to boil again after cooling, add rock sugar until dissolved, add maltose and mix well, then add all the five kernel ingredients and mix well. Step to read.

Knead it into a well-sized dough by hand and use it as a filling for mooncakes.

Step to read. Precautions.

1. When frying flour and glutinous rice flour, you must fry slowly over low heat, and don't fry the paste;

Second, after the corn oil is boiled, it must be cold before adding water, otherwise it will splash.

Materials 1. Main materials.

Walnut kernels 35 grams.

Cashew nuts 35 grams.

Almonds 35 grams.

Peanut kernels 35 grams.

Pumpkin seeds 35 grams.

Raisins 20 grams.

40 grams of dried cranberries.

40 grams of white sesame seeds.

2. Excipients 30 grams of corn oil.

70 grams of cool boiled water.

Glutinous rice flour (cooked) 100 grams.

High liquor 10 grams.

60 grams of sugar.

Preparation of the five-kernel filling.

Put the five kernels into the oven to bake, 200 degrees in the middle layer, peanut kernels, almonds bake for about 10 minutes, and the other baking time is about 6 minutes. Preparation of the five-kernel filling Step 1

Chop the pumpkin seeds and almonds with a knife, put the rest in a plastic bag and roll them out with a rolling stick. Preparation of the five-kernel filling Step 2

Wash the raisins and dried cranberries with water. Preparation of the five-kernel filling Step 3: Chop it with a knife. Preparation of the five-kernel filling Step 4

Roast the white sesame seeds for about 5 minutes. Preparation of the five-kernel filling Step 5: Bake the glutinous rice flour for 8-10 minutes. Preparation of the five-kernel filling Step 6Put the five-kernel and chopped raisins and dried cranberries into a container.

Preparation of the five-kernel filling Step 7: Add white sesame seeds. Preparation of the five-kernel filling Step 8

Add corn oil, sugar, cold boiled water, and white wine. Preparation of the five-kernel filling Step 9: Mix well. Preparation of the five-kernel filling Step 10

Add the glutinous rice flour. Preparation of the five-kernel filling Step 11

Wear disposable gloves and knead the mixture into a dough.

Peanut. Walnut. Melon seed kernels.

Pumpkin seeds. Raisin.

Cranberries. Winter melon sugar.

Black and white sesame seeds. Low powder.

Sanyo cake powder. Invert sugar.

Sugar. Water. Soybean oil.

1.Bake peanuts, walnuts, melon seeds, pumpkin seeds, and sesame seeds on a square oven at 150°C for 20 minutes, remove and chop for later use;

2.Soak raisins and cranberries in water for 15 minutes, drain and chop them, chop them with winter melon sugar, and set aside;

3.Mix invert sugar, sugar, water and oil, turn on the heat and add the chopped ingredients and mix well, then add the sifted low flour and Sanyo cake powder and mix into a ball;

4.Refrigerate for 1 hour before use.

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 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).

Method: 1. Prepare raw materials.

2. Add water to the invert sugar syrup and beat evenly. Then add oil, whip evenly, add salt, stir well, finally sieve in flour, mix well, knead into dough, cover with plastic wrap, and relax for more than two hours.

3. All kinds of nuts are peeled in advance, fried, peeled and crushed (they don't need to be finely chopped, they are more delicious if they are grainy), and some of them are broken with a food processor when they are done this time, and they feel a little too broken.

4. Pour the rolled nuts into the container, add white sugar, maltose, cooked flour, cooked oil, cold boiled water, stir well, and form a clump with your hand.

5. Divide the loose crust into 30 grams and knead it round. Divide the five-kernel filling into 50 grams and form a circle.

6. Take a pie crust, slightly flatten and turn it round, put a five-kernel filling, put it into the palm of the left hand, push the filling inward with the right hand, and rotate the left hand to push the pie crust evenly against the filling until it wraps the whole filling, and tightens it into a green blank. Roll the raw billet in a flour pile, shake off any excess flour and place it in a mold.

7. Press down evenly with your hands, lift the moon cake mold, push out the moon cake green blank, and place it in the baking tray with tin foil at intervals.

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

9. After the moon cakes are cooled, put them in a fresh-keeping bag, seal and return the oil for 2-3 days, and then eat them better.

The proportion of ingredients for the production of five-kernel mooncakes is as follows: 100g of melon seed kernels, 50g of shredded orange cakes, 40g of shredded pineapple, 65g of peanuts, 10g of walnuts, 100g of low-gluten flour, 70g of invert sugar syrup, and the production method is as follows:

1. Prepare the ingredients, pour the melon seeds, black sesame seeds, and fry them in the pot until browned.

2. Boil the pot dry, heat it, pour in the glutinous rice and fry until it turns yellow, and eat it without raw flavor.

3. Chop the larger materials in the material, pour them into the basin, then pour in 70g of sugar, 30ml of vegetable oil, 10g of liquor, 80g of water and stir evenly, and then pour in cooked glutinous rice in batches until the filling can be kneaded into a ball, and the softness and hardness are moderate.

4. 70g of invert sugar syrup, 25g of peanut oil, 1g of alkaline water, low-gluten flour and custard powder are poured into a basin and stirred evenly, kneaded into a ball, and placed at room temperature for 1 hour.

5. One of the five kernels is kneaded into a dough of 57g, and the skin is kneaded into a dough of 18g, take a skin, put in a five-kernel filling, and push it up from the bottom to the top.

6. Pour some flour into the mold, turn a few times and pour it out, put in the filling and gently press it flat, press out the moon cake, put it in a baking tray, sprinkle with a little water, and bake at 180°C for 5 minutes.

7. Take it out and brush the egg mixture and bake for another 15 minutes.

The preparation of the five-kernel mooncake filling is as follows:Tools Raw Materials:

200 grams of all-purpose flour, 125 grams of invert sugar syrup, 50 grams of oil, 2 grams of water, appropriate amount of salt, 35 grams of five-kernel filling, appropriate amount of egg yolk liquid, 100 grams of cooked flour.

1. The syrup can be mixed with edible oil in stages, and mixed well with soap water.

2. Sift the flour and add it.

3. Mix well, knead into a ball, cover with plastic wrap and let rise for 3 hours.

4. Divide the awakened dough into small doses of 15 grams each, and prepare 35 grams of five kernel fillings each.

5. Take a small agent and flatten it, and the agent should not be too large.

6. Put the five-kernel filling, and the dough is just attached to the stuffing ball when wrapping upwards, so that it is easy to push.

7. Put the tiger's mouth, press the stuffed dough with the thumb of the left hand, and push the tiger's mouth upwards with the right hand.

8. Closing. Pat the palm of your hand with a thin layer of cooked powder and roll it.

9. Put in the mold.

10. Bake in the oven at 200 degrees for 5 minutes, after setting, take out the light layer of egg yolk liquid, add a little water to an egg yolk.

11. Bake in the oven at 165 degrees for 15 minutes.

1. Prepare ingredients: 30 grams of lotus paste, 40 grams of maltose, 40 grams of brown sugar, 5 grams of white wine, 50 grams of corn oil, 80 grams of low flour, 80 grams of glutinous rice flour, (fried) 200 grams of Wu Ren (roasted), 100 grams of cool white boil.

2. First of all, we fry the low flour mixed with glutinous rice flour until it is slightly yellow, do not fry the paste, as shown in the figure below.

3. Then mix the water, lotus paste, brown sugar, white sugar, and maltose, and stir well, as shown in the picture below.

4. Stir until completely integrated, add corn oil, continue to stir until the oil and water are combined, and then add the fried powder.

5. Then we add the stirred powder to the nut container, and then mix well with a spatula.

6. After stirring well, put it in a plastic bag and rub it by hand for about 10 minutes, as shown below.

7. After kneading, put it in the refrigerator for at least four hours to let the filling melt well, as shown in the picture below.

Ingredients: Peanuts (200g), Cashew Nuts (100g), Watermelon Seeds (100g), Walnut Kernels (100g), Black Sesame Seeds (50g), White Sesame Seeds (50g), Raisins (50g), Hawthorn Strips (150g), Glutinous Rice Flour (310g).

Seasoning: Boiled water (210g), caster sugar (200g), high white wine (27g), corn oil (80ml).

Kitchen utensils: electric oven, wok.

Steps: Bake the nuts in the oven and peel the ones that can be peeled. Microwave ovens are also fine.

Let the roasted kernels cool and roll them out into small pieces and put them in a bowl.

Cut the hawthorn strips into small pieces.

Cut the raisins into small pieces.

Pour all of the above into a basin and mix well.

Pour the glutinous rice flour into the pot and stir-fry slowly over low heat, stirring constantly.

Stir-fry until the glutinous rice flour is yellow, and there is no cornstarch flavor.

Weigh 200 grams of sugar, 27 grams of liquor, 80 milliliters of oil and 210 grams of cold boiled water.

Pour into a bowl with the nuts and stir well. Then add the cooked glutinous rice flour to cool.

When adding glutinous rice flour, you can add it little by little, as long as it can be kneaded into a soft and hard dough.

Cover with plastic wrap and let stand for half an hour, as long as there is no oil leakage and separation, the five-kernel filling will be successful.

Our real thing is much better than what is sold outside.

Five-kernel filling. 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 put 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.

Peanut. Walnut. Melon seed kernels.

Pumpkin seeds. Raisin.

Cranberries. Winter melon sugar.

Black and white sesame seeds. Low powder.

Sanyo cake powder. Invert sugar.

Sugar. Water. Soybean oil.

1.Bake peanuts, walnuts, melon seeds, pumpkin seeds, and sesame seeds on a square oven at 150°C for 20 minutes, remove and chop for later use;

2.Soak raisins and cranberries in water for 15 minutes, drain and chop them, chop them with winter melon sugar, and set aside;

3.Mix invert sugar, sugar, water and oil, turn on the heat and add the chopped ingredients and mix well, then add the sifted low flour and Sanyo cake powder and mix into a ball;

4.Refrigerate for 1 hour before use.