“Not to mention, it’s time to brush mooncakes again. In the gourmet circle, making mooncakes by yourself is nothing new.In the last two weeks, you have almost maxed out all kinds of circles, the topic is homemade moon cakes, all kinds of “make”, last year and before there are some moon cakes posted, so, update a few moon cakes I made.
What I do every year is five kernels and lotus seed paste egg yolk, first look at five kernels, the five kernels moon cake you do is delicious, have not tried is not to know, so, after eating the five kernels moon cake you do, you will not be clamoring for the moon cake out of the circle!”
How to make five-kernel moon cake?
100 grams of cashews.
100g pumpkin kernels.
Walnut meat 100g
Pine nuts 100 grams
Peeled white sesame seeds 50 grams.
Black sesame seeds 50 grams
100 grams of peanut
50g raisins (dried blueberries I use)
First, roast cashew nuts, peanuts, walnuts, pumpkin seeds.
Oven 180 degrees 8–10 minutes or so, cooked roast fragrant, pay attention to the observation, turn the middle, do not burn.It can also be baked separately.
Remove the roasted nuts and cool immediately. Remove the skin.
In a clean wok, oil free, add the pine nuts and sesame seeds and fry until done.
Cook over medium heat, stirring constantly. When the nuts turn yellowish, turn off the heat and pour in to cool.
Let cool the nuts, peanuts and walnut skin rub, rub out as far as possible, and then a few times on the chopping board with a knife.
Put the chopped nuts and sesame and pine nuts together in a large bowl and set aside.
Weigh out 300 grams of flour
Corn germ oil 150 grams
I’m going to add the corn oil to the wok, and I’m going to add it to the medium heat, not too hot, not too hot, or the flour will burn.
After the oil is warm, put the flour into the wok, then quickly mix well, medium and small heat, stir fry for 3-5 minutes, turn evenly, stir fry until fragrant, then let cool.
Once the flour cools, the filling begins:
125 grams of maltose.
Maltose is hard to take, can microwave high heat about 40 seconds.
100 grams of white sugar, 180 grams of water, 30 grams of white wine, all into the previously Fried nuts,
Stir in the flour and knead vigorously until thoroughly combined.
The above is the way to make the fillings for the five kernels moon cake, the fillings for the moon cake, the next is to pack the moon cake!
How to make the crust:
Low flour 450g, xylitol converted syrup 160g, vegetable oil 140g, egg 1, milk 50ml, soap water 4g.
I still use the formula I adjusted last year, this amount is a little larger!
I made 50 grams of mooncakes and made 33 with 25 grams of skin.
Convert syrup, vegetable oil (corn germ oil or sunflower oil are ok), eggs, milk, water, pour into pot together.
Whip the egg whisk with quick, hard strokes until fully integrated.
I’m going to put in the low powder.
Stir with a spatula and press until smooth and non-cornflour particles. Do not overmix and knead the flour to avoid gluten. The skin will not be smooth and the pattern will shrink during baking.Leave the dough covered with plastic wrap to rest for 30 minutes.
Cooked five kernel stuffing
Divide into 30 grams each, squeeze first and then circle.
Do not rub out all at once, rub out a part first, and then rub out after use, according to the amount of dough, stuffing can be left, dough is not good left.
Take out the dough and roll it into strips, divide by 20 to 25 grams each.
I take 25 grams, the skin is not too thick, my family do not like thin skin, and thin skin is not good bag.
The total weight is 50 grams, so you can mix the proportion of skin and stuffing.
I’m going to flatten it in my palm.
Pack into a five-kernel stuffing, rub up the dough, wrap up!The closure bag is strong.Do all of them in turn.
I’m going to clean up a little bit of the unevenness.
With a 50g mold, you can slightly shape the mooncake embryo into an oval shape.
Into the mold
Press the mold
And when we’re done, we line it up on a baking sheet.
In the middle of the oven, 180 on top, 150 on bottom.
Bake for about 10 minutes.
Prepare an egg yolk, do not egg white, add half of the egg yolk pure water, add together, mix well.
Take out the mooncake in 10 minutes and brush with the egg mixture.
If you don’t pay attention to brushing the egg liquid, there will be small bubbles, which will affect the appearance after baking.
So after all the egg, clean the brush, stand up with the brush head will have bubbles or uneven areas, brush all over.
Brush the egg mixture and return to the oven for another 5 minutes.
As for the time and temperature, it may not be suitable for all ovens. Therefore, people who make mooncakes for the first time should pay attention to the color of mooncakes.
Just don’t burn it.
The bottom of the mooncake will be colored quickly. If the temperature is not easy to grasp, spread the baking sheet with tin foil.Insurance.
Remove from the oven and place on the grill to cool.
Freshly baked moon cake crust is crisp and hard, need to be sealed for 1 to 3 days, after the moon cake will return to oil cake crust will become more soft, taste the best.