Walnut kernel190g, peanut kernel 50g, melon seed kernel 80g, pine nut kernel 50g, white sesame kernel 50g, winter melon sugar150g, sugar orange cake 40g, green shredded pork15g, raisin 20g, rose sugar 70g and cooked glutinous rice flour/kloc.
working methods
1, put the invert syrup and scooped water into a container, and stir evenly with a rubber scraper.
2. Sieve two-thirds of the flour in another container, and pour in the mixed invert syrup and scooped out water.
3. Add peanut oil and stir with a rubber scraper to make it thick.
4. Cover with plastic wrap and relax for 45 minutes, then sieve the remaining flour into the relaxed dough, mix well with a scraper until the dough surface is smooth, and then cover with plastic wrap and relax for 20 minutes.
5. Bake walnuts, melon seeds, white sesame seeds, peanuts and pine nuts in an oven preheated to 140 degrees for 5 minutes until they are slightly yellow.
6. Crush the stuffing with two round sticks for later use.
7. Put the cut sugar wax gourd, sugar orange cake and green red silk into the stuffing and mix well.
8. Sieve in the cooked glutinous rice flour, add peanut oil and white wine, add water in stages, mix well and relax for 30 minutes.
9. Divide the loose flour into 15g and ***24 portions, then divide the stuffing into 35g and * * 24 portions, and knead the stuffing tightly and round.
10, take a dough and flatten it with your palm, and put the divided stuffing in the middle of the dough. Press the stuffing with your thumb, push the dough up with a tiger's mouth and pinch it tightly.
1 1, brush a thin layer of flour on the dough with a brush, and then sprinkle the flour on the moon cake mold. The molded dough should be evenly pressed, so that clear cake lines can be pressed.
12, put the pressed moon cake embryo into the baking tray, and then spray water to make it moist. Meanwhile, preheat the oven to 200 degrees.
13. Put the moon cakes in the oven, bake at 200 degrees for 7 minutes, and take them out after the surface of the cake crust slightly discolors.
14. When the moon cake is cooled to about 50 degrees, brush the egg yolk liquid twice, and then put the moon cake in the oven to continue baking for 7-8 minutes. When the moon cakes are golden yellow, they can be taken out.
15, Wuren moon cake is ready.