Five Kernel Moon Cakes
1.
Prepare the cooked peanuts, melon seeds and walnuts one by one. The raw ones can be baked in the oven at 150 degrees for 15 minutes
2.
Then roll it out, don’t crush it too much, it tastes better if there are grains, set aside
3.
Prepare the inverted syrup, pour in alkaline water (2 grams of alkaline noodles + 6 grams of water are fully melted) to neutralize the acid in the inverted syrup, thereby changing the texture and color of the mooncakes. Add 100 grams of peanut oil or corn oil and mix well.
4.
Then pour in ordinary flour, stir until there is no dry powder, stir and press, do not knead, to prevent the flour from becoming gluten and affect the oil return of moon cakes.
5.
Continue to mix and press for 3-5 minutes, mix into a consistent color dough, seal and relax for more than an hour.
6.
Put the glutinous rice flour into an oil-free and water-free pot and blanch it over low heat (first smell the raw glutinous rice flour, then smell the taste after blanching, the cooked taste will be more fragrant)
7.
Mix the crushed nuts, black and white sesame seeds and raisins, crushed cranberries, and sugar.
8.
Add the blanched glutinous rice flour and mix well, then add 150 grams of water and mix well, and then add 70 grams of edible oil and mix well.
9.
Start mixing evenly, and the stuffing inside can be changed according to your preference.
10.
Take some squeezed into a dough (1 piece of 30g), be sure to squeeze it tightly, the filling will fail if it is not squeezed tightly.
11.
After the dough is relaxed, take 20 grams of noodles and knead it into a ball, squeeze it, and wrap it in the filling ball. The dough must be gently pushed up from the four sides with your hands. Do not pull it. The cart will break the skin.
12.
The final closing is also pushing the squeeze to close, and the finishing is taller and firmer
13.
Use a 50-gram mold to press out the pattern you like.
14.
Put the mooncakes into a baking tray lined with greased paper, and put them in a preheated oven at 200°C for 5 minutes. After baking and setting, brush with a thin layer of egg liquid, which will turn black if it is thick.
15.
Continue to heat the middle layer of the oven at 200 degrees for about 15 minutes, and bake at 190 degrees for about 13 minutes.
16.
After the mooncakes are allowed to cool, they are sealed and placed overnight to allow the mooncakes to return to the oil. The color will look better after returning to the oil.
Tips:
When frying glutinous rice flour, use low heat to fry; add water when the filling is dry, then add flour or cooked glutinous rice flour when it is thin; the filling must be squeezed tightly, otherwise the outer skin will not hold; the outer skin must be gently pushed up by your hands. Can't pull, it will break the skin
