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What kind of five-nut mooncakes do many people like to eat? How to make it delicious?

Which five-nut mooncakes are popular among many people? How to make it delicious?

It is the most traditional Chinese snack in my country, and the most popular type of mooncake is naturally the "Old Five Kernel Mooncakes". Let me ask my friends a question: Which five kernels are the five kernel mooncakes? A lot of people like to eat it. It’s all right. Not many people like it. It’s a great addition to their knowledge. In fact, the most authentic traditional five-nut mooncake is made from walnut kernels, pumpkin seed kernels, sunflower seed kernels, peanut kernels, and black and white sesame seeds. Traditional old five-nut mooncake

Main ingredients: 60g walnut kernels, 90g sunflower seed kernels, 90g pumpkin seed kernels, 60g peanut kernels, 30g cooked black sesame seeds, 30g cooked white sesame seeds ;.Seasoning: 60 grams of osmanthus sauce, 120 grams of rock sugar, 120 grams of white sugar, 120 grams of cold boiled water, 45 grams of cooked cooking oil, 15 grams of high-strength wine, 175 grams of cooked glutinous rice flour; mooncake skin materials: 50g of edible oil, edible oil 5ml of alkaline water, 150g of invert syrup, 200g of wheat flour. Production process

Prepare the five kernels directly. For black and white sesame seeds, you need to buy freshly ripe sesame seeds, which is more convenient. For peanut kernels, it is recommended to use hard-grained red peanuts and tear large walnut kernels into small pieces for easy baking.

Place the dried fruits systematically in the baking pan, place it in the middle and upper level of the electric oven, heat it up and down at 160 degrees, and bake for 8 minutes. After taking it off, leave it to cool down. Different types of dried fruits have different sizes, and the moisture content is quite different. The time is not fixed, especially peanut kernels are difficult to bake. Leave it to cool completely and then taste it. If the custard sauce effect cannot be achieved, put the dried fruits that do not meet the standard into the oven again and bake for 3-6 minutes until completely crispy.

Take advantage of this gap to make the mooncake skin: first put 50g of cooking oil, 5ml of edible alkaline water, and 150g of inverted syrup into a basin, and mix well. Then add 200g of wheat flour to form the mooncake skin of the puff pastry. If the freshly made mooncake skin batter is too sticky and is inconvenient for wrapping mooncakes, you can put it in the refrigerator for 30 minutes, then it will no longer stick to your hands.

After removing the red part of the peanut kernels, use a knife to cut each kernel into 4 pieces, and cut the walnut kernels into the size of soybean kernels. Mash the old rock sugar into small pieces the size of soybeans in a stone mortar, and put them into a suitable mixing bowl together with pumpkin seed kernels, sunflower seed kernels, and black and white cooked sesame seeds. At this time, the mooncake skin will have a certain strength and will no longer stick to your hands. Remove the mooncake batter, weigh 25 grams per piece, and form into a ball.

Put the osmanthus paste and white sugar into the five kernels, pour in the cooked cooking oil and high-alcohol wine, and mix well. Add cold boiled water, stir again, add cooked glutinous rice flour, and stir into a soft and hard five-nut mooncake filling. If the filling of the five-nut buns is relatively loose and cannot be pulled out to form clumps, you can then add an appropriate amount of cold boiled water and cooked glutinous rice flour according to the proportion. If it can clump together, don't add too much.

Take 55 grams of five-nut filling per piece and shape into a ball. During the process of grasping and pinching, the exposed dried fruits, such as peanut kernels and walnut kernels, should be pressed into the internal structure to avoid puncturing the mooncake skin.

Shape the mooncake skin with the thumbs of both hands, like a deep-shaped small plate, put the five-nut filling, and use your right thumb to slowly crawl up the mooncake skin until the mooncake is completely wrapped, and then Have a family reunion.

Use a mooncake grinder to gently press out the five-nut mooncakes and place them on a baking sheet covered with baking cloth. Use the spray shell to spray upwards seven or eight times so that the mist just falls on the surface of the mooncake. Use the mist to prevent the surface from cracking during baking.

Preheat the oven to 200 degrees, place the mooncakes in the middle and upper layers of the electric oven, and bake for 5 minutes. During this time, prepare the egg yolk water: heat a small spoonful of egg yolk in a small plate, then add a small spoonful of water and mix well. After 5 minutes, remove the mooncakes with the door handle, brush the surface with egg yolk water, and put the mooncakes into the electric oven again. Adjust the heat to 180 degrees, bake for another 15 minutes and remove the mooncakes. Frequently Asked Questions

1. This amount of various ingredients, excluding the consumption, can make 16 mooncakes of more than 80 grams. You can also adjust the amount of various ingredients used according to the size of your oven, how much or how little five-nut mooncakes you can make at one time, and the increase/double method.

2. The freshly baked five-nut mooncakes will be very hard and cannot be eaten immediately.

After the baked mooncakes are completely cooled, put them into a plastic bag with good sealing and let them sit quietly for 3 days. At this time, the oil and sugar in the five-nut bun filling will gradually melt into the mooncake skin, making the mooncake skin more and more sweet. Soft and waxy, the process of learning is also called "mooncake pumping oil".