Pie crust: low-gluten flour100g, peanut oil (or vegetable oil) 30ml, invert syrup 75ml, custard powder1/2tbsp (without saving), edible scooped water1/4tbsp, SP emulsifier1/4tbsp.

Wuren moon cake

Five-kernel stuffing: 40g of almond, 40g of walnut kernel, 40g of olive kernel [1], 40g of sunflower seed kernel, 30g of white sesame (stir-fried), 50g of coconut10g, 50g of Jinhua ham, 50g of ice meat, 0/00g of cake powder100g of sugar.

Baking: oil the baking tray, preheat the oven 180℃ and bake for about 20 minutes.

1. 500g of sugar, 0/60g of water/kloc-0, 3 tablespoons of lemon juice (or white vinegar).

2. Baking soda 1 g, water 1 0g Practice:1.Boil the first part of the material in water for about 20 minutes and then turn off the fire. 2. After leaving the fire, add the second part of baking soda water, which will not crystallize after cooling, and put it in a bottle for storage after completely cooling.

It can be stored for more than 6 months, and it is better to make it stable 2-3 weeks before use.

Cake crust making

1, maltitol solution and alkaline water are stirred evenly first;

2. Add raw oil into 1 and stir evenly;

3. Sieve the flour, add it into 2, stir evenly and magnetically moisten it;

4. Use the dough after waking for 30 minutes.

Filling

Five kernels: almond, peach kernel, olive kernel, sesame kernel and melon seed kernel.

Production method

1, the specific gravity of moon cake crust and stuffing is 2: 8.

2. Press the cake crust into a flat round piece, wrap it into stuffing, put it into a mold, press it flat by hand to make the moon cake pattern clear, then knock it out of the mold, put it into a baking tray, and brush or spray water on the surface.

3. The moon cake is baked in two stages: (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.

Correct stuffing technique

4, furnace temperature, fire 220℃, fire 190℃.

5, the quality requirements, the shape pattern is clear and full, the cake waist is slightly convex, the cake surface is not concave, there is no burr, burst, stuffing leakage, etc., and the skin stuffing is close. The cortex is soft, the sweetness is palatable, the epidermis is smooth and bright, and the bottom is light brown.