Five Kernel Moon Cakes
1.
Prepare the required ingredients, fry glutinous rice flour in advance until slightly yellow, let cool and set aside
2.
Chop nuts, put in the oven, roast at 160 degrees for about 10 minutes, set aside
3.
Orange cake, winter melon sugar, red and green shreds, chopped up and set aside
4.
Pour the inverted syrup into a bowl, add soap and peanut oil and mix well with a manual whisk
5.
Sift in all-purpose flour
6.
Knead the dough by hand until there is no dry powder
7.
Cover the kneaded dough with plastic wrap and let it stand for 2 hours
8.
Put all the nuts, orange cakes and winter melon sugar to cool for use in a large bowl and mix evenly. Add in fine sugar, white wine, edible oil, water, and cooked glutinous rice flour and mix evenly into a ball
9.
Put the prepared five-nut stuffing into a fresh-keeping bag and let stand for half an hour
10.
After standing, divide the pie crust and the five-core filling into 20 portions each
11.
Take a piece of pie crust dough, flatten it, and put on the five-core filling
12.
Place the dough on the left side of the tiger's mouth, push up the dough from the bottom, let the dough slowly wrap on the filling, and finally round the dough
13.
Dip a little fried glutinous rice flour to prevent sticking
14.
Choose the flower piece you like and put it into the wrapped dough
15.
The moon cake mold is gently buckled onto the dough, and the force is evenly pressed down
16.
The beautiful pattern comes out, spray a layer of water (a little) on the surface
17.
Preheat the oven to 200 degrees, and bake the upper and lower fires for 5 minutes to set the shape
18.
Brush with a little egg yolk liquid with a wool brush, continue to put it in the 200 degree oven, bake for about 15 minutes, pay attention to the coloring and cover the tin foil if necessary
19.
The mooncakes are out of the oven, let cool, and store in a sealed container for at least two or three days. You can taste the mooncakes after they return to the oil.
Tips:
1. This side is made with a 63g moon cake mold, the ratio of the crust and the filling is generally 3:7, or 4:6 (suitable for novices)
2. Pour the glutinous rice flour into a non-stick pan and stir-fry on low heat until it turns slightly yellow. Fry it in advance and let it cool for later use.
3. Don't add all the cooked glutinous rice flour when mixing the five-ren filling, reserve a small part, as long as it can be glued together and knead it into a dough;
If the filling is too dry, you can add a small amount of water, as long as it forms a dough
4. If there is no soap, you can use the ratio of edible alkali and water to mix 1:3 (novices do not recommend self-preparation)
5. The moon cakes are cracked and too hard because the noodles have been awake for too long and the production time is too long. The moisture in the noodles is lost.
6. When moon cakes are cooked without returning the oil for several days, the firepower is too high, the syrup contains too little water and too much citric acid causes
