Moon cake skin material

90g invert syrup

Guishui 1g

30g of peanut oil (or corn oil)

Medium gluten flour (common flour) 120g

6 grams of milk powder

Five-kernel stuffing

40 grams of walnut kernel

Cashew nuts 40 grams

40 grams of pumpkin seeds

40g of almond (or peanut kernel)

White sesame seeds 38 grams

Dried pineapple (or various preserved fruits) 38g.

20 grams of raisins (or dried cranberries).

70 grams of fine sugar.

70 grams of water (cold boiled water)

8 grams of high-alcohol liquor

28 grams of corn oil

65g glutinous rice flour (fried)

35g medium gluten flour (fried).

Egg yolk liquid # is used to brush the surface.

Eggs are yellow.

1 tablespoon egg white (mixed with egg yolk)

How to make the favorite Wuren moon cake?

First of all, the five-kernel stuffing should be done well and prepared in advance. All kinds of dried fruits should be baked (or fried) in advance, and each kind of dried fruit should be baked separately in the oven. The approximate reference time is 160 degrees, 4 ~ 6 minutes. Only peanuts take a long time to bake, which takes about 10 minutes. The specific temperature and time can be flexibly controlled according to your own oven.

Cut the roasted large dried fruit into small pieces, not too broken! Peanuts need peeling, walnuts don't need peeling.

Then cut the dried pineapple into small pieces and the raisins (dried cranberries) once or twice. It is better to cut them vertically into strips and pretend that they are the kind of green and red silk you have eaten.

Put all chopped dried fruits, dried fruits, white sesame seeds and fine sugar into a bowl and stir well.

★★★★★ Attach an important one! If the nuts you buy are cooked! It's crisp! Then stop baking! Use it directly! If the air humidity there is high and the dried fruit is soft, you need to bake it again until it becomes crisp.

Put the converted syrup into a bowl, add the scooped water and stir the vegetable oil evenly.

Mix medium gluten flour and milk powder, sieve and add.

Similarly, put on disposable gloves, knead them into a ball by hand, cover them with plastic wrap and let them stand for 1 ~ 1.5 hours.

Let the dough stand for about half an hour, add vegetable oil to the previous dried fruit mixture and stir well, then add water and white wine, stir slightly and stir well.

Finally, add the pre-fried glutinous rice flour and medium gluten flour, (put the glutinous rice flour and medium gluten flour into the pot and stir them with chopsticks).

Put on disposable gloves, grab and knead, gather these mixtures together in various ways and knead them into a ball. (It doesn't matter if you grab it hard. If the strength is too small, you will feel that it is not pinched into a ball. ) Cover with plastic wrap and let stand for half an hour.

After the crust and five-kernel stuffing are allowed to stand at the same time, the crust and five-kernel stuffing are separated according to the ratio of 3:7. I use a 50-gram moon cake mold here. 15g moon cake skin, 35g five-kernel stuffing. You can make15 ~1June cakes.

Of course, it can be divided into 2:8, but it is a test of technology when packaging. But personally, I think the cake crust is too thin and the taste is not very good. Every time I make moon cakes in recent years, the skin is thin and the stuffing is big, and my family doesn't like it. This is purely my opinion.

Take a piece of dough and put it in the palm of your left hand. Slowly flatten it with the fingertips of three fingers in the middle of the right hand, spread it flat and enlarge it, and put a five-kernel stuffing on it.

It is recommended to wear disposable gloves for operation! Otherwise it will stick! I'm here to take pictures, so I can see more clearly. This is the only one without gloves. )

The left hand is gently buckled to the right hand, and the left hand is slowly picked up. The crust is buckled on the filling like a small hat.

Take the leather bag down, turn it over, put it in the tiger's mouth, and slowly push the skin from bottom to top with the roots of thumb and forefinger, gently. Look at the dough at the bottom while pushing. If the dough at the bottom is thick, push it up slowly from the bottom.

Until the filling is completely covered, the seal is smoothed and becomes a smooth ball. The thickness of the crust is basically uniform.

All the bags are wrapped and put away.

Take one of them, gently rub it into a cylinder and coat it with a little dry powder.

Gently buckle the moon cake mold on the dough and press it evenly.

Take off the mold, and all kinds of beautiful patterns will appear immediately.

After all pressing, put them in the baking tray in turn, leaving a distance in the middle.

Spray a thin layer of water with a watering can, put it in an oven preheated to 200 degrees, bake for five minutes, take it out, and gently brush it with a thin layer of egg yolk liquid. Dip the brush with a little egg liquid at a time. Don't be greedy, and don't let the egg liquid accumulate in the groove of the pattern. Brush only the surface, not the side.

★ Use a brush as much as possible, which can not only brush the fine points, but also sweep out the accumulated egg liquid. It is best not to use a silicone brush.

After all the brushes are finished, put them in the middle layer of the preheated oven and bake at 190 degrees 13 ~ 15 minutes.

Pay attention to the observation on the way. If your oven paints quickly, cover it with tin foil in time to prevent it from coloring too deeply.

After baking, cooling and sealing for at least two or three days, moon cakes will taste softer, which is also commonly known as' oil return'.

Of course, if you can't resist the temptation and want to have a taste, it's not bad. Although the skin is a little hard, it is still very fragrant and delicious. So I ate a piece secretly. Isn't it delicious?