How to preserve the barbecued pork moon cake filling for a long time

Recipe description. Make your own dip barbecued pork five-kernel moon cakes, the real thin skin and filling are beautiful, and the family said that the rest of the dripping he is all-inclusive birds, roaring and roaring, very satisfied

Material. 250 grams of barbecued pork, 50 grams of Yunnan ham, 50 grams of ice meat.

90 grams of pine nuts, 250 grams of pumpkin seeds, 100 grams of almonds.

100 grams of walnuts, 80 grams of stir-fried sesame seeds.

Six shiitake mushrooms and shredded lemon leaves.

300 grams of sugar, about 20 grams of salt, about 30 ml of soy sauce, a little bit of white wine, 1 tablespoon of sesame sauce, an appropriate amount of five-spice powder, 30 grams of oil, 200 ml of water, and about 300 grams of cake powder.

Method. 1. Mix all the ingredients except cake powder and water first, then add water little by little, pay attention not to add too much water, mix until the filling is slightly wet but you don't see the water flowing out, and then mix in the cake powder and the filling.

2. For the method and wrapping method of the skin, please refer to the previous Cantonese moon cake sticker.

3. Baking: Put the finished moon cakes on the baking sheet, spray some water, and then bake them in the oven at 220 degrees until they change color slightly, then take out the egg brushing liquid, return to the oven and continue to bake for about 10 minutes, and wait for the moon cakes to bake into apricot peel color.

4. After baking, the moon cakes are put on for a day, and they can be eaten after the oil is returned. Moon cakes are high-sugar, high-oil food, not to eat too much at a time, it is best to eat with some tea to relieve greasy.

You can keep it for a longer time if you put it in the freezer.

1. Boil invert sugar syrup with 80 parts of sugar (450 grams), 40 parts of water and 1 part of citric acid.

2. Add 13 grams of alkaline water to 500 grams of invert sugar syrup and stir.

3. Add 171g of peanut oil and stir.

4. Add 50 grams of custard powder and stir.

5. Add 685g of cake flour and stir.

6. Put it in a fresh-keeping bag and let it stand for 2 hours.

7. Cut 100 grams of orange cake and 150 grams of winter melon sugar into cubes.

8. Marinate the ice meat for a day and a night with fatty meat (about 300 grams), high liquor (about 100 grams), and powdered sugar (about 150 grams).

9. After washing, 150 grams of walnut kernels, 150 grams of melon seed kernels, 100 grams of sesame seeds, 50 grams of pine nuts and 100 grams of almonds are baked in the oven until fragrant.

10. Break the small walnut kernels with your hands and break the almond slices with a handman.

11. Bake some meat in the oven, cut about half a catty into grains and mix into the filling.

12. Add 200 grams of cake powder, 100 grams of high wine, 100 grams of peanut oil, 20 grams of sesame oil, 20 grams of light soy sauce, 10 grams of salt, 10 grams of pepper and above ingredients to make the filling. (I forgot to add 100 grams of water, as if it was okay).

13. Mooncakes made of about 40 grams of pie crust and 85 grams of filling. That's what it looked like for the first time. In the order of the first row from left to right, the same is true for the second row.

14. Bake at 180 degrees for 5 minutes, then take it out and brush the egg wash.

15. Bake for another 20 minutes.

Ingredients for the crust: 300 grams of syrup, 500 grams of flour, 20 grams of water, 5 grams of high-grade water, 5 grams of custard powder.

Filling: 500 grams of winter melon sugar, almond with amount, 500 grams of fatty meat sugar, glutinous rice flour, walnuts, melon seeds, peanut kernels, black sesame seeds, peanut oil, sugar, salt, peanut oil.

Method: 1. Adjust the filling according to your personal taste, knead it into a ball and set it aside.

2. Then make the pie crust.

3. Put the stuffing into the mold and finally put it in the oven.

Nutritional value: 1. Plant-based raw materials and seeds are mostly used in moon cakes, such as walnut kernels, almonds, sesame seeds, melon seed kernels, hawthorn, lotus paste, red beans, jujube paste, etc., which will play a certain role in health care for the human body.

2. Plant seeds are high in unsaturated fatty acids, mostly oleic acid and linoleic acid, which are beneficial to soften blood vessels and prevent arteriosclerosis; The minerals contained in it are conducive to improving immunity and preventing zinc deficiency or iron deficiency anemia in children; Lotus seeds, red beans, sesame seeds, etc. are high in potassium, which can replace the excretion of sodium salt in cells and regulate human blood pressure;

3. From another point of view, some raw materials are mostly mild, strong, calm, and calming; Some seeds are rich in vitamin E, which is anti-aging, moisturizing**, and blackening hair.

Old-fashioned Wu Yan barbecued pork mooncakes.

0 people have cooked this dish.

The Manyo family is profitable.

Ingredients: 350 grams of all-purpose flour (about 20 100 grams of moon cakes), 240 grams of invert sugar syrup.

Peanut oil 88 grams.

10 grams of soap water.

Filling: 1400 grams.

Ingredients: barbecued pork, walnut kernels, almonds, melon seeds, sesame seeds, peanut kernels, melon kernels, green and yellow shreds, cooked glutinous rice flour, maltose.

The old-fashioned Wu Ren barbecued pork mooncake recipe.

Put the peanut oil, invert sugar syrup, and soap water into a container, stir well, sieve the flour, and mix into a smooth dough.

Cover with plastic wrap and leave for 1 hour.

Make the stuffing and knead it into about 20 pieces of 70g stuffing balls (50g mooncakes: 20g noodles with 30g filling, 100g mooncakes: 30 noodles with 70g filling).

Dough filling. Make a 100g ball.

Press the mold, preheat the oven for 8 minutes at 200 degrees, spray some water on the surface of the moon cake to prevent cracking before putting it in, bake for 8 minutes, take it out, brush the egg yolk liquid, and bake for another 15 minutes at 150 degrees (each brand of oven is different, depending on the coloring).

Let it cool before packing.

1. Roast or fry all the dried fruits first, and set aside;

2. After the peanut kernels are roasted, peel them, put them in a fresh-keeping bag with almonds and walnuts, and crush them with a pole noodles for later use;

3. Cut the winter melon sugar, rock sugar oranges, and barbecued pork into small pieces and set aside;

4. Pour caster sugar, purified water, high liquor, and corn oil into a large basin and stir until the sugar is completely melted. Pour all the nuts, winter melon sugar, rock sugar oranges, and barbecued pork into a large basin, add thirteen spices and white pepper, and stir thoroughly with chopsticks;

5. Finally, add cooked glutinous rice flour, stir well, knead into a ball, and it will become a five-kernel barbecued pork filling;

6. Let the kneaded five-kernel barbecued pork stuffing stand for 30 minutes, if there is no oil seepage, separation, etc., it means that the five-kernel stuffing has been successfully done;

7. Next, divide the crust first, divide the crust into 38g pieces, and then knead it into a small round ball for later use;

8. Divide the standing five-kernel barbecued pork stuffing into 87g portions, knead them into a ball, and set aside;

9. Clap the flour on your hands, take a pie dough, gently press it flat with the palm of your hand, put a five-kernel barbecued pork filling in the middle, slowly push the pie crust up with the palm of your hand, until the filling is almost wrapped, and then hold it with the tiger's mouth, gently push the pie crust, and close the mouth;

10. Sprinkle a little flour on the surface of the wrapped dough to prevent sticking, put it into a moon cake mold that is also sprinkled with flour, and press out the shape on a baking tray lined with oilcloth;

11. Spray a layer of water on the surface of the moon cake embryo before entering the furnace;

Bake for 5-8 minutes, wait for the pattern on the surface of the moon cake to be shaped, take it out, and gently brush a layer of whole egg liquid on the surface;

13. After the egg wash is brushed, enter the oven and bake for about 15-18 minutes.

1. Prepare the filling according to your personal taste, knead it into a ball and set it aside.

2. Then make the finch with the pie crust.

3. Put the stuffing into the mold, and finally put the seller in the oven.