materials?

moon cake stuffing:

peanuts

sunflower seeds

almonds

black and white sesame seeds

cranberries

raisins (above total * * * 7 g)

12 g of corn oil

1 g of high-alcohol liquor (liquor above 45 degrees is fine)

24 g of maltose

3 g of glutinous rice flour

135 g of warm water

Moon cake skin: 4 g of medium-gluten flour (common flour)

28 g of converted syrup

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melon seeds must be original. The original sunflower seeds I bought are shelled by myself, and peanuts are bought raw and baked in the oven. Try to buy the original five-kernel stuffing instead of many flavors. At that time, it's not good to eat the classic five-kernel moon cake with zero failure. Step 1

These pieces are 7g of classic five-kernel moon cake with zero failure. Step 2

Put peanuts, almonds and sunflower seeds in fresh-keeping bags and use a rolling pin to break the classic five-kernel moon cake with zero failure. Step 3: Cut cranberries and raisins into small pieces. Step 4: Mix them together. That's it. Try to break peanuts and almonds as much as possible. I don't think I can eat that feeling because the granules are too big. If the granules are too big, it is better to eat peanuts and almonds directly. Step 5

Stir-fry glutinous rice flour with small fire until it is slightly yellow and has no raw flour. Step 6

Add fried glutinous rice flour, maltose, corn oil and white wine, add warm water, grab and knead it evenly with disposable gloves, press it firmly, cover it with plastic wrap and let it stand for more than 2 hours. Step 7

The best way to make a three-hour zero-failure classic five-kernel moon cake: add invert syrup to flour, scoop water and corn oil, and mix it up and down with disposable gloves. Don't rub it, don't turn it around, lest the moon cake can't return oil and soften normally. This is what an old pastry chef told me, that is, turn the bottom up, then press it down with the palm of your hand, and so on. Be sure to mix it evenly and mix it. Step 8

I like to eat moon cakes with thick crust, because the crust is delicious, so most of them are stuffed with 2 grams of leather bags and 3 grams. Here, I wrapped 25 pieces of 2 grams of leather bags and 19 pieces of 15 grams of leather bags and 35 grams of them. Finally, I added a little more stuffing to the last few pieces, and the step 9 < You don't need a condom in your right hand, hold the crust in your left hand, press it with the palm of your right hand, and then press it with the middle three fingers of your right hand, which is thinner and better. Step 1

I didn't bring disposable gloves for taking pictures, so I didn't bring this one, and I brought everything else to avoid sticking my hands. Step 11

I first pinched 25 crust and 25 classic five-kernel moon cakes. So as not to lose water for a long time, step 12

After wrapping, roll a thin layer of flour, and then press it with a moon cake mold. When pressing, you should use enough strength, and gently press out the solid without heavy pressure. The moon cake mold also sprinkles some flour for the first time. Step 13

This is 3 grams of 25 2-gram bags. I didn't take a picture of the 35g material of the back 15g leather bag. Steps 14

The oven is heated at 2 degrees for 5 minutes, and the moon cake is put in the middle layer of the oven. After baking at 2 degrees (the temperature depends on the oven) for 8 minutes, it is taken out and brushed with a thin layer of egg yolk liquid. Don't think that the egg yolk liquid is inexhaustible. If you brush too much, the grain of the moon cake will not be clear. Brush the egg yolk liquid before brushing. After baking, the moon cake is soft, and it will harden after cooling, and then it will be put in a sealed bag to return oil for three days before eating the classic five-kernel moon cake. Step 15

My daughter couldn't wait to eat it, so she cut a piece for her to eat after cooling. I tasted it myself, and the skin was crisp, sweet but not greasy, and it was crisp when it was stuck, not like being damp, and it was full of fragrance ... Finally, let me talk about it. There is also a recipe that is sweet but not greasy, and children at home eat it, so it won't be particularly sweet. Step 16

Another picture of the teacher's framed flowers. Step 19

Tips

The recipe is 44 5-gram moon cakes. In fact, this amount is not large, so I will make more once it's rare. It's almost the Spring Festival, and I will bring it back to my hometown. If you think it's too much, you can cut it, and you don't have to put high-grade white wine, but it tastes better and lasts longer. In addition, you must add 15 grams of milk to the brushed egg yolk liquid, so that the color won't be so deep, and the oven baking temperature can't be too low and the time can't be too long, which makes it easy to bend over. I think of these at present. If you don't understand, please ask me

If you think the moon cakes are delicious, you can try my other home cooking recipes again.