Mid-Autumn Festival, China's various regions to produce moon cakes can be said to have hundreds of various types, and the production of moon cakes in the north and south are also different, in the north, the way the moon cake has been accepted, then the way the moon cake five kernel filling how to do it? There is still a gap between the north and south to make moon cakes, the five kernels in the Cantonese moon cake may be different from the north, you need to put some nuts, such as kumquat sugar, etc. For the practice, you can learn more about it.

Ingredients

Crust

160g of flour

120g of syrup

40g of corn oil

3g of water

Five kernels

Total amount of kernels (generally used in the winter melon sugar, kumquat sugar) 450g

Caster's sugar, or honey, or 80g of maltose

Cooling sugar or honey, 80g of maltose

Cooling sugar, 80g of sugar, 80g of honey, or 80g of maltose

Cooling sugar, 80g of honey, or 80g of maltose. /p>

Cool water (first add about 50g, the rest according to the degree of holding slowly add, do not have to add all the way through) 50g~150g

Height of white wine (to be strong, or can not be put) 7g

Peanut oil (corn oil should be able to) 30g~40g

Cooked glutinous rice flour (150g, the rest of according to the degree of holding increase by yourself) 150g ~ 40g

Cooked glutinous rice flour (first 150g, the rest according to the degree of holding portion) 150g~300g

Cantonese five kernel moon cake (homemade five kernel filling) practice

First five kernel filling. A variety of nuts in batches fried, ding cooked, baked can be, in short, to be cooked, cooked only fragrant well. Cooked and cooled, chopped. Kumquat sugar, melon sugar cut small dices spare. (I used raisins, fresh chestnuts, peanuts, kumquat sugar, black and white sesame seeds) Prepare cooked glutinous rice flour. The frying pan will be hot and turn on low heat, put the glutinous rice flour, stirring constantly until the glutinous rice flour becomes slightly yellow, tastes no raw powder flavor on the line, after cooling can be used. The microwave oven is so slow and energy consuming. Put all the prepared chopped nuts and diced kumquat and melon candies into a large bowl and mix well. Pour in the oil, white wine, about 50g of cold boiled water, sugar (or honey, maltose, you can also try the sugar cinnamon, I think of all forgot to put....) . Mix well with chopsticks. Finally, add the cooked glutinous rice flour. When adding cooked glutinous rice flour, please note that the amount of cooked glutinous rice flour may vary according to the actual situation, you don't necessarily need to add all of it, as long as the kneaded five kernel stuffing softness and hardness on the line, so you can pour in most of it, and then add the rest according to the situation, and you can also add some water in moderation, cooked rice flour and cold boiled water, and be flexible with it, haha. The filling can hold the ball, that is, into the five kernel filling. Do a good job of five kernel filling covered with plastic wrap and let stand for half an hour, if there is no oil seepage, separation and other phenomena, that five kernel filling is done successfully. Next, you can make the moon cake crust: pour the converted syrup into a bowl, add alkaline water and oil and mix well. Sift in the flour and knead the dough with your hands. Cover the dough with plastic wrap and refrigerate for about half an hour. After half an hour, take out the dough and divide the crust and filling into 3:7 or 2:8 ratio (e.g., for a 63g mold, 19g of crust and 44g of filling for a 3:7 ratio). Beginners are recommended to use the ratio of 3:7 to wrap, not easy to break the phase. Take a piece of pie crust dough, flatten it, and put the filling on it. Place the dough on the tiger's mouth of your left hand and push the crust with the thumb. Turn the dough as you push so that the crust slowly wraps around the filling and closes.

It's best to wear disposable gloves, so it's easier to wrap the dough without breaking the skin. Sprinkle some flour inside the mooncake mold to prevent it from sticking (put in the flour, shake it so that the flour is attached to the mold, and then pour out the excess flour; or put the wrapped dough in a bowl of flour and roll it around, for better results). Put the wrapped dough into the mold, and press the dough into the shape of a mooncake with the mold (press a little bit hard to the end, and tighten it a little bit for a clearer pattern). Spray with some water and put into the preheated oven. Preheat the oven at 200 degrees Celsius, middle layer, about 20 minutes at a time. After 5 minutes of baking, take it out of the oven and brush with egg yolk water (only on the top, not on the sides), then put it back into the oven and bake for about 15 minutes, until the top is golden brown and ready to come out of the oven. Fresh out of the oven, the crust is very dry and hard, and so the moon cakes cooled, sealed and stored, waiting for 2-3 days, the crust will gradually become soft and oily, this process is called "back to the oil", so, fresh out of the oven, do not eat in a hurry, wait for the return to the oil and then eat it Oh. Of course, you can also taste one or two of them after they come out of the oven if you're in a hurry.

Tips

1, five kernel filling in the cool water, refers to the boiling and cooling cold boiled water, do not directly use raw water, so that the filling is easier to save, not easy to deteriorate.

2, the traditional five kernel filling, there are winter melon sugar or kumquat sugar, do not like, you can omit do not put. Red silk green silk is what did not study. Seems like there is a what fat sugar meat?