Five Kernel Moon Cakes
1.
100 grams of cashew nuts,
2.
100g pumpkin kernels
3.
100 grams of walnuts
4.
100 grams of pine nuts
5.
50 grams of peeled white sesame seeds
6.
50g black sesame
7.
100 grams of peanuts
8.
50 grams of raisins (I used dried blueberries)
9.
Roast the cashews, peanuts, walnuts and pumpkin seeds first.
10.
In the oven at 180 degrees for about 8-10 minutes, bake it until it is fragrant. Pay attention to it.
It can also be roasted separately.
11.
Take out the roasted nuts immediately, let cool, and peel them.
12.
Take a clean wok, oil-free, put the pine nuts and sesame seeds in and fry them until cooked.
13.
Stir fry constantly on medium heat, turn off the heat when the nuts turn slightly yellow, pour in and let cool.
14.
After cooling the nuts, rub the peanuts and walnut skins as much as possible, and then chop them on the chopping board several times with a knife.
15.
The chopped nuts and sesame pine nuts are all put into a larger pot for later use.
16.
Weigh out 300 grams of flour,
17.
150 grams of corn germ oil,
18.
Pour the corn oil into the wok, increase the medium-low heat to warm, don’t heat it too hot, and don’t heat it too high, otherwise the flour will become battered.
19.
After the oil is warm, put the flour in the pot, then quickly mix well, stir-fry for 3-5 minutes over medium-low heat, stir evenly, and let cool after fragrant.
20.
After the flour cools down, start to adjust the filling:
125 grams of maltose,
Maltose is harder to pick up, so it can be heated in microwave for about 40 seconds.
21.
100 grams of sugar, 180 grams of water, 30 grams of white wine, pour all into the previously fried nuts,
Stir evenly.
22.
Stir in the fried flour and let it cool, knead it vigorously, and mix it until it is fully incorporated and mixed well.
23.
The above is how to make the fillings of the five-core mooncakes. Once the fillings are made, the next step is to pack the mooncakes!
The practice of pie crust:
450g low powder, 160g xylitol invert syrup, 140g vegetable oil, 1 egg, 50ml milk, 4g soap.
I still use the recipe that I adjusted last year, and the amount is a bit larger!
I made 50 grams of moon cakes and made 33 of them with 25 grams of skins.
Invert syrup, vegetable oil (either corn germ oil or sunflower oil is fine), eggs, milk, and soap, pour them into a pot together.
24.
Use the egg custard to quickly and vigorously beat until fully integrated.
25.
Pour in low flour,
26.
Use a spatula to stir and press until it is smooth and without raw flour particles. Do not over-mix and knead to prevent the flour from becoming gluten. The skin will not be smooth after the flour becomes gluten, and the pattern will shrink and become invisible during the baking process.
Cover the mixed dough with plastic wrap and proof for 30 minutes.
27.
Prepared five-ren stuffing
28.
Divide into 30 grams each, hold tightly and then round.
29.
Don't knead out all at once, knead out a part first, and then knead it when it is used up, based on the amount of dough. The stuffing can be left, but the dough is not good.
30.
Take out the dough and knead it into strips. Divide them into equal parts with 20-25 grams each and knead them into rounds.
31.
I take 25 grams, the skin is not too thick, my family does not like thin skin, and it is not easy to pack if it is thin.
The total weight is 50 grams, so you can adjust the ratio of the crust and the stuffing yourself.
32.
Squeeze the noodles in the palm,
33.
Wrap a grain of Wuren'er stuffing, rub the dough and wrap it up! The closing bag is strong. Complete all in turn.
34.
If there is unevenness, tidy it up a bit,
35.
Using a 50-gram mold, you can slightly oval the mooncake embryo when you put it.
36.
Into the mold
37.
Press out of the mold
38.
Finish everything, arrange it on the baking tray,
39.
In the middle of the oven, the upper heat is 180, the lower heat is 150,
40.
Bake for about 10 minutes.
41.
Prepare an egg yolk, not the egg white, add half of the egg yolk's pure water, mix it together, and mix well.
42.
Take out the mooncakes in the left middle for 10 minutes, brush the egg liquid again,
43.
Tips:
If you do not pay attention when brushing the egg wash, small bubbles will be produced, which will affect the appearance after baking.
So after all the egg liquid is brushed, scrape the brush clean, stand upright and use the brush head to brush all the bubbles or uneven areas.
44.
Return the mooncakes with egg wash to the oven and bake them for about 5 minutes.
Regarding time and temperature, it may not be suitable for all ovens. Therefore, the first time friends should pay attention to the coloring of moon cakes.
Just don't bake it.
The bottom of the mooncake will be colored faster. If the temperature is not well controlled, you can spread a layer of tin foil on the baking tray. Insurance.
Take out the baked mooncakes and arrange them on the grill to cool.
The crust of the freshly baked mooncake is relatively crisp and needs to be sealed for 1-3 days. After the mooncake returns to the oil, the crust will become softer and have the best taste.
