2. Five-kernel stuffing: 40g of almond, 40g of walnut kernel, 40g of olive kernel, 40g of sunflower seed kernel, 30g of white sesame (stir-fried), 50g of coconut/kloc-0, 50g of Jinhua ham, 50g of chilled meat, 50g of cake powder100g, and 10g of sugar1.
3. Baking: Grease the baking tray, preheat the oven 180 degrees, and bake for about 20 minutes.
4.( 1) 500 grams of sugar, 0/60 grams of water, 3 tablespoons of lemon juice (or white vinegar).
5.(2) Baking soda 1 g and water10g: Boil the first part of the material in water for about 20 minutes and then turn off the fire.
6. After leaving the fire, add the second part of baking soda water, and it will not crystallize after cooling. When it is completely cooled, it can be stored in a bottle for more than 6 months, and it is best to make it stable 2-3 weeks before use.
7. Make the crust (1). Stir the maltitol solution and alkaline water evenly. (2) adding crude oil 1 and stirring evenly; (3) sieving the flour, adding it into 2, uniformly stirring and magnetically moistening; (4) Use the dough after waking for 30 minutes.
8. Stuffing: Making method of stuffing five kernels: almond, peach kernel, olive kernel, sesame kernel and melon seed kernel.
9. The specific gravity of moon cake crust and stuffing is 2: 8.
10. Press the crust into flat slices, wrap them in stuffing, put them into the mold, press them flat by hand to make the moon cake patterns clear, then knock them out of the mold and put them into the baking tray, and brush or spray water on the surface.
1 1. The moon cake is baked in two times: (1) until the surface is slightly yellow, and the egg yolk liquid is brushed out of the oven; (2) The moon cake is baked until the surface is golden yellow, and the wall is not blue and the waist is not collapsed.
12. Furnace temperature, 220℃ for upper ignition and 190℃ for lower ignition.
13. The quality requirements are clear and full, the cake waist is slightly convex, the cake surface is not concave, there are no burrs, cracks, stuffing leakage, etc., and the skin stuffing is close.
14. The cortex is soft, the sweetness is palatable, the epidermis is smooth and bright, and the bottom is light brown.