crust: 1g of low-gluten flour, 3ml of peanut oil (or vegetable oil), 75ml of invert syrup, 1/2 tablespoon of custard powder (without saving), 1/4 tsp of edible scooping water and 1/4 tsp of SP emulsifier

Five-kernel stuffing: 4g of almond, 4g of walnut kernel and olive kernel [1]. 1g of cake powder, 1g of sugar, 4ml of peanut oil and 75ml

Baking: oil the baking tray, preheat the oven to 18 degrees, and bake for about 2min

1. 5g of sugar, 16g of water, 3 tablespoons of lemon juice (or white vinegar)

2. 1 g of baking soda and 1g of water. 2. 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.

Making the crust

1. Stir the maltitol solution and alkaline water evenly;

2. Add the crude 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 3 minutes.

stuffing

five kernels: almond, peach kernel, olive kernel, sesame kernel and melon seed kernel. [1]

Method of making

1. The specific gravity of moon cake crust and stuffing is 2: 8. [3]

2. Press the cake 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. [3]

3. The baking of moon cakes is divided into

correct filling method

correct filling method

twice: (1) baking until the surface is slightly yellow, and brushing the egg yolk liquid 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. [3]

4. Furnace temperature: 22℃ for upper ignition and 19℃ for lower ignition. [3]

5. 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. The cortex is soft, the sweetness is palatable, the epidermis is smooth and shiny, and the bottom is light brown < P > 13g of raw walnut kernel, 15g of raw peanut kernel, 8g of raisin, 5g of cooked black sesame, appropriate amount of rice flour, appropriate amount of dried rose, a small bag of milk powder, appropriate amount of dried osmanthus, appropriate amount of water and appropriate amount of sweet osmanthus.

Practice editing

1. Put raw walnut kernels and raw peanut kernels into a baking tray and put them in a preheated oven (18 degrees for 1 minutes) for 1 minutes. When baking for 5 minutes, put the dried roses and dried osmanthus into it and bake for 5 minutes.

2. Put the roasted walnuts and peanuts in a blender and grind them into coarse grains (I personally prefer those with coarse grains, which taste delicious. If you don't like them, you can stir them with the blender several times and grind them into powder), and then stir the roses and osmanthus into coarse powder.

3. Put the cooked sesame seeds into powder in a blender, and add the raisins to stir.

4. After the above materials are stirred, mix them together, then add a proper amount of Jiang rice flour and mix well (I didn't weigh it, it is estimated to be about 1g, so you can put it at your own discretion, as long as you can knead the materials together without sticking your hands after adding water), then add milk powder and sweet osmanthus, and add water little by little to make the above materials knead together.