75g peanut kernel
50 grams of walnut kernel
Cashew kernel 45 grams
Guaziren 15g
25 grams of cooked white sesame seeds
Dried cranberries 30g
25 grams of fine sugar
Maltose 20 g
Cake powder 130g
Cold boiled water 80g
Corn oil 10g
The material of the cake shell is as follows
Low-gluten flour 1 10g
Inverted syrup 75g
Guishui 2g
25 grams of corn oil
Surface decoration: as follows
A little egg yolk liquid
Practice steps
1. First, prepare the five-kernel stuffing, put the raw nuts into the baking tray and bake in the oven 175℃ 15 minutes, and pay attention to turning over to prevent scorching.
2. After the peanuts and walnuts are slightly cool, gently rub and peel them. Dried cranberries are cooled in advance and soaked until soft. After soaking, drain the water and chop it for later use. If white sesame seeds are raw, they need to be cooked in advance.
3. Prepare cake powder. The filling needs 130g. When printing moon cakes, you need a little hand powder to prevent sticking. You can fry about 50g more. Cake flour is a mixture of half low-gluten flour and half glutinous rice flour. Stir-fry in a pan over low heat until it turns slightly yellow.
4. Put peanuts, walnuts, cashew kernel and melon seeds into fresh-keeping bags.
5. Roll the nuts into pieces with a rolling pin.
6. Pour the chopped nuts into the The Mixing Bowl and add the cooked sesame seeds and dried cranberries.
7. Add cake powder, fine sugar, maltose, cold boiled water and corn oil in turn.
8. Stir it with a spoon first.
9. Put on PVC anti-sticking gloves and knead directly into a ball (the stuffing can be kneaded into a ball, not too wet).
10, and then prepare the shell material.
1 1. Weigh 75g of invert syrup and put it into a mixing basin.
12, stir in the same direction for two minutes by hand until the syrup is covered with fine bubbles, then add the scooped water into the evenly stirred syrup and stir evenly.
13, add corn oil and stir by hand until emulsified, fine and sticky.
14. Sieve and add low-gluten flour.
15, stir evenly with a rubber scraper, and then put the prepared pastry dough in a fresh-keeping bag and let it stand and relax 1 hour.
16. After the dough of the dough is relaxed, divide the dough and stuffing into 14 portions and evenly round them, with each portion of dough 15g and each portion of stuffing being 35g (my mold is 50g moon cake mold, if it is of other specifications, the weight of each portion of dough and stuffing is divided according to the mold specifications, with a ratio of 3: 7).
17. First, flatten the crust into a circle and slowly wrap the filling completely.
18. Assemble the moon cake mold and flower piece, sprinkle a layer of cake powder on the inner wall of the mold and flower piece, then pour out the excess cake powder, roll the wrapped moon cake blank in the cake powder, pat off the excess cake powder and put it into the moon cake mold, then put it vertically, gently press the mold to the bottom, and after the elastic piece of the mold is automatically loosened, pick up the mold and a beautiful moon cake is born.
19. Make 14 pieces in turn and put them in a baking tray. At this time, the oven is preheated 175 degrees.
20. Spray a little water mist on the moon cake with a small watering can before baking to avoid cracking of the moon cake skin during baking.
2 1. After the oven is preheated, send the baking tray to the middle layer of the oven for baking at 170 ~ 175 for 8 minutes.
22. After baking for 8 minutes, take out the baking tray and brush a thin layer of egg yolk liquid on the pattern of each moon cake.
23. After brushing the egg yolk liquid, send it into the oven again, and continue baking at 170 ~ 175 degrees 12 minutes.
24. The moon cakes are baked and baked, and each one is perfect ~
25, moon cakes sealed at room temperature for a day or two will return oil, the color is more beautiful and the taste is better ~