#新良第一节烤大赛# Inheriting The Classics-five-ren Moon Cakes
1.
Pour the invert syrup and peanut oil into the container and stir it evenly to emulsify
2.
Stir and emulsify
3.
Pour Xinliang mooncake powder and custard powder into the stirred syrup
4.
Stir well
5.
Wrap it in plastic wrap and wake up for more than two hours
6.
According to the ratio of 4:6, 20 grams of pie crust, 30 grams of filling, I made 50 grams of dough
7.
The tiger’s mouth holds the crust and slowly wraps the filling
8.
Squeeze it into an oval shape, and the rabbit’s body is ready
9.
Take a small piece of pie crust dough and knead it into long strips
10.
Put the pie crust in half on the front part of the oval, and use a scraper to press out the ear marks
11.
Then use chopsticks to mark the eyes
12.
A cute bunny is ready
13.
Preheat the oven at 200 degrees and bake for 5 minutes. Take out and brush the whole egg liquid. Be careful not to brush the whole egg liquid too much. Just lightly touch it, and turn to 195 degrees and bake for 30 minutes.
14.
Five-nut stuffing method: roast the nut material in an oven for about 10 minutes, crush the peanuts and walnuts with a rolling pin, and pour all the ingredients into the container except the medium flour glutinous rice flour
15.
Stir-fry the glutinous rice flour medium powder until slightly yellowed, pour it into the five-core filling
16.
Stir evenly, divide 30 grams each and it’s OK
Tips:
1. Regarding the amount of crust:
The amount given for the pie crust is based on the 4:6 ratio of the crust and filling, and the error and loss in the segmentation are counted. 30 is definitely enough, and it may be a little bit more. It is best not to refrigerate and loosen. Other crusts may be ok, but because this crust does not require dusting or spraying, the internal syrup content and oil content are relatively high, and it will become hard after refrigeration, even after reheat It's also easy to stick to your hands.
2. Regarding the problem of sticky pie crust:
Please make sure all materials are weighed accurately. Please be sure to emulsify the peanut oil, syrup and soap thoroughly before adding the powder and mix well. The process cannot be lazy. When it is slack, wrap it with cling film, and let it slack for at least 2 hours. The divided small doses also need to be covered with plastic wrap. If it is still sticky, it may be a problem with the syrup. It is not recommended to make it by yourself, because the water content and sugar conversion degree cannot be accurately measured, so it is better to buy Taikoo or Sunan syrup.
3. About custard powder:
It is best not to omit the custard powder in the crust. I have made it once without adding custard powder. The color of the crust is not so bright and beautiful. Of course, not adding will not affect the oil return. With the addition of custard powder, the color of the crust will be more yellow-orange and more attractive.
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