1. Add a spoonful of alkaline noodles to the bowl, then add a little warm water and stir to melt. The ratio of alkaline surface to water is 1:3, and the evenly mixed alkaline water is reserved.
Add 400g low-gluten flour to this bowl, then add 100g corn oil, then add 280g invert syrup, and add 8g alkaline water, and stir well.
After stirring, cover and let stand 1 hour.
2. To make Wuren moon cakes, I prepared some existing ones at home (melon seeds 100g, peanuts 120g, walnuts 120g, black and white sesame seeds 40g, raisins). Five kernels can be put according to their own tastes. All five kinds are fried in the pot. When frying, grasp the heat and don't fry. After the peanuts are fried, peel them off. Put the fried walnuts, peanuts and melon seeds into plastic bags and roll them with a rolling pin until they are slightly broken. Pour 200g glutinous rice flour into the pot, stir-fry over low heat, and put it in a bowl for later use. Prepare some raisins, slice them and put them in a pot.
Then pour 100g sugar into the basin, and pour in the freshly fried glutinous rice flour and stir well. Stir well, then pour in 70g corn oil and 60g water and stir well.
As long as it is stirred until it can be kneaded into dough by hand, this five-kernel filling is ready.
Then, the five-kernel stuffing is made into jiaozi with a weight of (60g) by hand, and put into a dish for later use.
3. After the dough is baked, grab a piece directly by hand, and the dough weighs about (40g). Also, make a dough by hand and put it on a plate. Today's moon cake is 100g, with 40g crust and 60g stuffing of five kernels.
Then knead the skin into a hollow shape by hand and wrap it with five kernels. One hand presses the invagination, while the other hand rotates, it closes the epithelium, and then it is rounded by hand.
Sprinkle some glutinous rice flour in the moon cake mold to prevent sticking, and sprinkle some glutinous rice flour on the chopping board to directly press the moon cake with the mold. The pressed moon cakes are placed in a baking tray covered with oil-absorbing paper.
4. Then put it into a preheated oven, set the temperature to 185℃, and bake it for 8 minutes first.
After baking the surface of the moon cake, take it out and brush a thin layer of egg yolk liquid on the surface of each moon cake. You don't need to brush too much egg yolk liquid, otherwise the surface lines of the baked moon cakes are not clear, which will affect the appearance. Brush the egg yolk liquid, then put it in the oven at 180℃ and bake for 10 minutes.
Our Wuren moon cake is ready. Generally, it tastes better after 3-5 days of oil return.
The moon cakes made at home are clean and hygienic, without any additives, which are more comfortable to eat and can also experience the fun. It tastes sweet, soft and crisp, much more delicious than the moon cakes bought outside. The method is very simple. Friends who like it can try it at home.
Ok, today's sharing of Wuren moon cakes is over.