Composition:
Five-kernel stuffing: peanut 100g, walnut 50g, sunflower seed 50g, almond 40g, cashew nut 40g, white sesame 10g, black sesame 10g.
Other materials: low-gluten flour 200g, glutinous rice flour 150g, sugar 10g, lard 48g.
1. First, put the raw nuts into the pot and stir-fry slowly until fragrant; Stir-fry glutinous rice flour for later use (slightly yellow). ?
2. After frying, mash the bigger nuts, walnuts and peanuts for later use.
3. After all the nuts are processed, put them into a new pot and stir them evenly for later use;
4. Add 5 grams of sugar, high-alcohol liquor and appropriate amount of water to the nut bowl, then add the fried glutinous rice flour and stir well, and the five-kernel stuffing is ready.
5. Knead 280 grams of medium gluten flour, 90 grams of lard, 18 grams of white sugar and about 135 grams of water into a smooth dough, then cover it with plastic wrap and let the dough stir for 30 minutes.
6. After the dough is awakened, divide it into several small doses, knead the filling into small balls, take a small dose, knead it first, then press it into a cake crust and wrap it in the filling.
7. Put it on the mold and press out the shape of the moon cake.
8. After all the moon cakes are made, put them neatly and preheat the oven. /kloc-bake at 0/90 degrees for about 30 minutes.
9. Bake until the surface is solidified, take it out and brush it with a thin layer of egg liquid, just a thin layer;
10. Put it back in the oven, copy it to the surface for coloring, and then take it out; It is thin and stuffed, and it is called a fragrance when chewed.
The skin of freshly baked moon cakes is very dry and hard. After cooling, the moon cake is sealed and stored for 2 to 3 days, and the skin becomes soft and oily, that is? Return oil? ,? Return oil? The moon cakes after that are very delicious.