90g of invert syrup

1 g horseshoe

30g of peanut oil (or corn oil)

Medium gluten flour (common flour)120g

6 grams of milk powder

Five stuffing materials

Walnut kernel 40g

Cashew nuts 40 grams

Pumpkin seed 40g.

40 grams of almonds (or peanuts)

White sesame seeds 38 grams

38g of dried pineapple (or various preserved fruits).

20g raisins (or dried cranberries)

70 grams of fine sugar

70 grams of water (cold white)

8 grams of high-alcohol liquor

28 grams of corn oil

65g glutinous rice flour (fried)

35g of medium gluten flour (fried)

Egg yolk # is used to brush the surface.

Egg yellow.

A tablespoon of white eggs (mixed with yolk)

How to eat your favorite Wuren moon cake?

First of all, to make five-kernel stuffing, we should make preparations in advance, and all kinds of dried fruits should be baked (or fried) in advance, and each kind of dried fruit should be baked separately in the oven. The approximate reference time is 160 degrees, 4 ~ 6 minutes. Only peanuts are roasted for a long time, about 10 minutes. The specific temperature and time can be flexibly controlled according to your oven.

Cut the roasted dried fruit into small pieces, not too broken! Peanuts need to be peeled, but walnuts don't.

Then cut the dried pineapple into small pieces and the raisins (dried cranberries) once or twice. It's better to cut them into strips vertically and pretend to be the green and red Suu you have eaten before.

Put all chopped dried fruits, dried fruits, white sesame seeds and fine sugar into a bowl and mix well. Put it aside.

★★★★★ Attach an important one! If the nuts you buy are cooked! It's crisp! Then stop baking! Use it directly! If the air humidity in your place is high and the dried fruit you bought is soft, you need to bake it again until it is flat.

Put the syrup in a bowl, add water and stir the vegetable oil evenly.

Mix flour and milk powder, sieve and add.

Similarly, put on disposable gloves, rub them by hand, cover them with plastic wrap, and let them stand for 1 ~ 1.5 hours.

Before the dough stood for about half an hour, add vegetable oil to the previous dried fruit mixture and mix well, then add water and white wine, stir slightly and mix well.

Finally, add the pre-fried glutinous rice flour and medium gluten flour (put the glutinous rice flour and medium gluten flour together in the pot and stir them evenly with chopsticks).

Put on disposable gloves and rub. Gather these mixtures together in various ways and knead them into a ball. It doesn't matter if you squeeze hard. If the strength is too small, you will feel that you can't pinch it. ) Cover with plastic wrap and let stand for half an hour. Put it aside.

After the moon cake skin and the five-kernel filling are placed for about the same time, the moon cake skin and the five-kernel filling are separated according to the ratio of 3:7. I use a 50-gram moon cake mold here. Moon cake skin15g, five kernel stuffing 35g. Can make about 15 ~ 16 moon cakes.

Of course, it can also be divided according to the ratio of 2:8, but the packaging is a test of technology. But personally, I think it's not delicious if the skin is too thin. In recent years, every time I make moon cakes, my family doesn't like them. It's purely my opinion.

Take a piece of dough and put it in the palm of your left hand. Use the fingertip of the third finger of the right hand to flatten it slowly, spread it flat and enlarge it, and put the five-kernel stuffing.

It is recommended to wear disposable gloves! Otherwise it will stick! I'm here to take a picture to get a better view, but this one doesn't have gloves. )

Gently buckle the left hand to the right hand, slowly pick it up with the left hand, and buckle the skin on the stuffing like a small hat.

Wrap the skin up and down, turn it over, put it in the tiger's mouth, and slowly push the skin up from the bottom with the roots of your thumb and forefinger, gently. Look at the bottom dough while pushing. If the dough at the bottom is thick, push it up slowly from the bottom.

Until the filling is completely covered and the seal is smoothed to make a smooth ball. The thickness of the cake is basically uniform.

After all the packages are wrapped, put them at intervals.

Take one of them, gently rub it into a cylinder and coat it with a little dry powder.

The mold gently buckles the moon cake on the dough and presses it evenly.

Take off the mold, and all kinds of beautiful patterns will appear at once.

After all pressing, put them in the baking tray in turn, leaving a distance in the middle.

Spray a thin layer of water with a watering can, put it in an oven preheated to 200 degrees, bake it for five minutes, take it out, and gently brush it with a thin layer of egg yolk liquid. Dip the brush with less egg liquid every time, don't be greedy, and don't let the egg liquid accumulate in the groove of the pattern. Brush only the surface, not the side.

★ Use a brush as much as possible, which can not only brush the fine points, but also sweep out the accumulated egg liquid. It is best not to use a silicone brush.

After all the brushes are finished, put them into the middle layer of the preheated oven and bake at 190 degrees 13 ~ 15 minutes.

Pay attention to the middle observation. If your oven paints quickly, cover it with tin foil in time to prevent it from coloring too deeply.

After baking, cooling and sealed storage for at least two or three days, the taste of moon cakes will be softer and more moist, which is also commonly known as' oil return'.