Zero Failure Classic Five-nen Mooncake
1.
The melon seeds must be the original flavor. The original sunflower seeds I bought are hulled by themselves. The peanuts are bought raw and baked in the oven. Try to buy the original flavor for the five-core filling. Don’t buy too much flavor. The skewers will not be good. have eaten
2.
These plus one piece is 700 grams
3.
Put the peanuts, almonds and sunflower seeds in a fresh-keeping bag and crush them with a rolling pin
4.
Cranberries and raisins cut into small pieces
5.
This is how it is mixed together. Break the peanuts and almonds as much as possible. The particles are too big and I don’t feel that way. If the particles are big, it’s better to eat peanuts and almonds.
6.
If you don't want to roll it by hand, use a wall breaker or cooking machine to beat it a little at a time for 3 seconds. It will be crushed after a long time. The size of 3 seconds is just right. The nuts should not be too large, which will affect the taste of the mooncake! (Updated in the early morning of September 23, 2018)
7.
Stir-fry the glutinous rice flour over a low heat until it turns slightly yellow without the taste of cornstarch
8.
After mixing evenly, the oil and water will not separate (updated in the early morning of September 23, 2018)
9.
Five kernels minced plus fried glutinous rice flour, maltose, corn oil, white wine, warm boiled water, hand with disposable gloves, grasp evenly, press firmly, cover with plastic wrap and let stand for more than 2 hours, preferably three hours
10.
Many people say that mooncakes are hard. First of all, the nuts should not be too big. Secondly, the maltose is very viscous. You must grasp it evenly with your hands, and then pat them together to form a ball and let it sit until it is completely inclusive!
11.
Moon cake crust: flour, inverted syrup, soap and peanut oil, and mix up and down evenly with disposable gloves. Don’t knead, don’t make a circle, lest the moon cake can’t return to the oil and become soft. This is what an old pastry chef told me. Flip up the bottom one, then press down with the palm of your hand, and so on, be sure to mix evenly, uneven mixing will cause waist collapse, and finally knead it into a ball, cover it with plastic wrap and let it sit for 3 hours
12.
Video 1 of mixing mooncake crust
13.
Stir evenly
14.
Use your hand to help form a dough, cover it with plastic wrap and let it stand still
15.
I like to eat moon cakes with thick cakes. Because the cakes are delicious, most of them are made of 20g leather bags and 30g dumplings. For this side, I wrapped 25 pieces of 20g leather 30g dumplings, and 19 pieces of 15g dumplings. The skin is 35 grams, and the filling is a little more added to the last few
16.
The left glove is a disposable glove, the right hand does not need to be covered, the left hand takes the cake crust, presses the cake crust with the palm of the right hand, and then presses it with the middle three fingers of the right hand.
17.
In order to take pictures, I didn’t wear disposable gloves. I didn’t wear this one. I brought the others to avoid sticking hands.
18.
I squeeze 25 crusts and 25 crusts first, and put the other extras in plastic wrap to prevent the moisture from losing over time.
19.
After wrapping, roll a thin layer of high-gluten flour, and then press it with the moon cake mold. When pressing, you need to use enough strength. The lightly pressed out is three-dimensional without heavy pressure. The moon cake mold is also sprinkled with flour for the first time.
20.
Video of how to make mooncakes (this is the video I took when making bean paste mooncakes, the same technique for five-core mooncakes)
21.
Continuing one
22.
Continuing one
23.
This is 30 grams of material for 25 20 grams of leather bags, I didn’t take pictures of the 35 grams of material for 15 grams of leather bags.
24.
Preheat the oven at 200 degrees for 5 minutes, put the mooncakes in the middle of the oven, bake for 8 minutes at 200 degrees (the temperature depends on your own oven conditions), and then take it out and brush a thin layer of egg yolk. Be sure to be thin and don’t feel the egg yolk. The liquid can’t be used up and it’s wasted. If you brush too much, the texture of the mooncake will not be clear. After brushing the egg yolk liquid, bake it for 15 minutes. After baking, the mooncake will be soft and will harden after cooling. Then put it in a sealed bag and return the oil. Eat again
25.
My daughter couldn’t wait to eat it, so she let it cool and cut a piece for her to eat. I also tasted it myself. The skin is crispy, sweet but not greasy, and it tastes crispy, not like damp. , Full of mouth and fragrant...Finally, when it was made, it was crispy when it was cooled and eaten. After returning to the oil, it was not so crispy. It was also sweet and not greasy. There is no need to reduce sugar. Children at home will eat it, so it won’t. Especially sweet
26.
This news is not the same as the one in the article, and the amount of mooncakes coming out is also different, so don't confuse it! This is an adjusted filling recipe. Don't substitute sugar or honey for maltose! It is no different from the original recipe, except that the nuts are marked out. 15 grams of skin and 35 grams of filling can make 52 50 grams of moon cakes.
27.
15 grams of skin and 35 grams of filling can make 52 50 grams of moon cakes
28.
Recently, I published a secret recipe for crispy sausage. If you like, you can find it in my recipe. The super delicious pepper-flavored crispy sausage is a crispy sausage that I sell very well, without reservation. I shared the recipe with you www.xiachufang.com/recipe/102821550/
Tips:
The amount in the recipe is 44 50g moon cakes. In fact, this is not a big amount. It’s rare to make more of them once. It’s almost the New Year. I brought them back to my hometown for my parents-in-law and parents. These are not enough. If you think there are too many, you can Reduce the amount, and there are high-level liquors, but they have a better taste and longer storage time. In addition, the brushed egg yolk must be added with 15 grams of milk, so that the brushed color will not be so dark, and the oven temperature cannot be baked. It’s too low, the time can’t be too long, and it’s easy to collapse. I’m thinking of these now. If you don’t understand, you can ask me and I have established a fan group, and everyone can discuss it together🔥🔥🔥
🌺Why are moon cakes so hard?
First of all, there are nuts in the five kernels, and secondly, this recipe is low-oil and low-sugar. If you want the taste to be as soft as the one you bought and return the oil faster, just add a little more maltose and oil to the filling!
🌺Why do moon cakes leak?
The mooncake crust must be ordered according to the square, and the material cannot be one gram more or less! Excuse me, please detour! Now that you have entered the baking pit, you must have a baking electronic scale!
Everyone’s oven has a temperature difference. I used a new oven to bake at 180 degrees this time. If your oven temperature is too high, lower the temperature by yourself. When you bake it for the first time, don’t go anywhere. Just observe the color before cooking. If the color is darker, immediately lower the temperature to avoid waste caused by unnecessary smearing! The above update was in the early morning of September 23, 2018
