How to make moon cake filling, how to make moon cake filling

The preparation of the mooncake filling is as follows:1. Put the peanuts and walnuts in a baking tray at 180 degrees Celsius for about 10 minutes, and put the dried roses and dried osmanthus into the baking tray when there are five minutes left.

2. Mix the roasted peanut kernels and walnut kernels into fine granules and put them in a large bowl, and then beat the roses and osmanthus into granules for later use.

3. Put the ripe raisins and sesame seeds in a blender and crush them.

4. Mix all the above ingredients and stir evenly, add some Jiang rice flour and water in an appropriate amount, add sugar osmanthus, and stir until it can be bonded but not too dry.

You can choose your favorite ingredients for moon cake filling, divide them into salty and sweet tastes, and then mix them together with fried glutinous rice flour and knead the dough

Ingredients: 150 grams of glutinous rice flour, 50 grams of sugar, 80 grams of scallion oil, 100 grams of cooked black and white sesame seeds, 30 grams of cooked peanut kernels, 30 grams of cooked pumpkin seeds, 30 grams of cooked sunflower seeds, 50 grams of raisins.

Excipients: 5 grams of salt, 6 grams of Sichuan pepper powder, 5 grams of pepper, and an appropriate amount of cool white water.

Steps: 1. Stir-fry the glutinous rice flour in a non-stick pan until there is no longer cornstarch flavor, light flour fragrance, turn off the heat, pour it into a baking tray to cool. Be careful to keep the heat low.

2. Fry the salt, pepper powder and pepper in a non-stick pan first, so that it is fragrant, and then let it cool. It's also a low heat here, so you don't need to fry it for a long time, it's ready in a minute or two.

3. The sesame seeds are whipped and broken with a food processor, not very broken, just broken, so that the sesame flavor is more than the complete sesame seeds.

4. Take a clean large pot, pour the beaten sesame seeds, add the fried pepper and salt, add pumpkin seeds, sunflower seeds, peanut kernels, and crush the peanuts with a rolling pin.

5. Add the raisins that have been washed and drained.

6. Add scallion oil, and add a part of the green onion leaves, so that the green onion is more fragrant.

7. Add sugar, powdered sugar is also OK.

8. Add the fried glutinous rice flour. Note that the glutinous rice flour should not be poured all at once, but added a small amount many times to see the dryness and wetness of the filling.

9. Mix the filling well, so that it can be kneaded into a ball without falling apart. If you like the scallion oil to have a stronger flavor, you can add a little more oil. Let the filling sit for half an hour, no oil seeps out, and that's it. If there is oil oozing, it means that there is too much oil, and a little more powder should be added.

10. Finally, divide the filling into about 30-35 grams, knead into a ball and set aside. If you don't use it up, you can freeze it in a plastic bag or box sealed refrigerator for the next use, and the freezing time should not exceed one month.

The steps of making mooncake filling are as follows:Ingredients: 300 grams of peas.

Excipients: 2 teaspoons olive oil, 2 teaspoons sugar.

Steps: 1. Peel the fresh peas and take the beans.

2. Wash well, put it in a microwave box, add a little water, and cook in the microwave.

3. Cool the cooked peas, put them in a juice cup and add an appropriate amount of water.

4. Screw the blade assembly on the mouth of the juice cup, align the blade assembly with the symbol on the host, press the juice cup down a little hard, and then rotate clockwise to jam the juice cup on the host, turn on the power, press the switch with your hand, the machine starts to work, and stir the peas well.

5. Heat a non-stick frying pan, add olive oil, and stir the pea paste into the pan.

6. Add sugar and stir-fry.

7. The pea paste will become thin after the sugar melts.

8. Continue to fry over low heat until the pea filling thickens and is slightly hard.

The method of mooncake filling is simple and the recipe is complicated.

Step 1: Prepare the ingredients. 800 grams of red dates, 60 grams of corn oil, appropriate amount of water.

After all the dates have been pitted, put them in a pot, add more than twice as much water, and start simmering until the dates are soft and can be easily pierced with chopsticks. During this period, the house was full of jujube fragrance, sweet and gluttonous. Step 4:

After the jujube is cooked, take out the jujube and put it into the wall breaker, and then put in a little water (the amount of water is not recommended to put too much, as long as the wall breaker can operate normally, if the amount of water is too much, when we fry it next, it will be particularly laborious and will take a long time to fry). Then, start the wall breaker and beat the red dates into a fine paste. Step 5:

Can fried peanuts be used for mooncake filling? You're so creative.

Five-kernel filling. The nuts of five-kernel moon cakes do not need to be fixed in certain kinds, you can choose and match them yourself, such as melon seeds, peanuts, almonds, hazelnuts, pumpkin seeds, black and white sesame seeds, etc., the only thing to pay attention to is that all nuts should be bought with original flavor.

1.First, put large and hard mooncakes such as melon seeds, almonds, and peanuts in a plastic bag and crush them with a rolling pin.

2.For dried fruits, you can choose raisins or cranberries, cut them into small pieces, and set aside.

3.Then mix together black and white sesame seeds, nuts and dried fruits and set aside. The total amount above is 700g.

4.300g glutinous rice flour, stir-fry over low heat in a clean, waterless and oil-free pan until slightly yellow, without the taste of cornstarch.

5.Mix glutinous rice flour with filling, add 240g of maltose, 120g of corn oil, 10g of high liquor, 135g of warm boiled water, bring gloves for a row, grasp well, compact, cover with plastic wrap, and let stand for 3 hours. Maltose should not be substituted with honey or sugar.

Chestnut paste filling. The chestnut stuffing is also very suitable for the occasion!

1.Remove the chestnuts and leave the kernels to be steamed. Peel and leave 800g of chestnuts.

2.Then break the chestnuts, put them in a food processor, add a little water, and beat them into a puree. Don't add too much water, you can add it many times, and when you add too much, it's difficult to fry yourself, as long as you can stir it.

3.Put the beaten chestnut puree into a non-stick pan, stir-fry over medium heat, add 120g of sugar and 60g of oil in batches, until the filling does not move and forms a ball. After cooling, you can't stick your hands, if you stick your hands, you need to go back to the pot and continue to fry!