Ingredients for making Wuren moon cakes:
720g of five-kernel stuffing, 260-265g of medium gluten flour, 0/80g of invert syrup/kloc, 60g of peanut oil and 4g of alkaline water.
Five kernel filling formula:
Nut part: peanut100g, walnut kernel 50g, sunflower kernel 50g, pumpkin kernel 40g, almond 40g, cashew nut 40g, pecan kernel 40g, white sesame10g, black sesame10g.
Dried fruit: 20g of raisins, 20g of dried cranberries, 20g of dried mangoes, 20g of dried kiwifruit and 20g of dried passion fruit.
Other materials: 55g of low-gluten flour, 30g of glutinous rice flour, 20g of maltose 1 00g, 20g of honey, 48g of corn oil/lard, 28g of milk, 8g of alkaline water (water)1g, and 8g of white wine.
The method of Wuren moon cake 1, first mix the dough of the cake crust, add invert syrup, corn oil and alkaline water into the bowl and stir evenly, then add a small amount of ordinary flour in several times, mix it into smooth and non-sticky dough, and seal it for 2 hours;
2. Prepare five-kernel fillings, peanuts, sunflower seeds, pumpkin seeds and all kinds of nuts you like, as long as they are cooked. Break large particles into small pieces or cut them into small pieces, and add dried fruits you like. I use dried mangoes, dried kiwis, dried passion fruits, dried cranberries and raisins. Cut large pieces into small particles and mix them in a big bowl. The total dried fruit material is about 480 grams;
3. Mix the liquid materials of the stuffing: maltose 100 g honey 20 g corn oil 48 g lard milk 28 g alkaline water 1 8 g white wine;
4. Then add the liquid material into the nuts in small amounts in several times and mix well. Before each addition, mix well and add it again.
5. Stir-fry the glutinous rice flour and low flour in advance, mix them evenly for 2-3 times, then knead the stuffing into a ball, seal it and let it stand for about 30 minutes;
6. Divide the stuffing into 16 equal parts, each equal part is about 45g;
7. Divide the awakened dough into 16 equal parts, take a small flour noodle, grasp it evenly with your hands, then round it, then press it into a cake crust, wrap it in a stuffing, and slowly close the joint with the position of the tiger's mouth;
8. Then put it in flour and wrap it with a thin layer of dry flour, then gently pat off the excess flour and rub it evenly;
9. Put it in a 75-gram mold and press out your favorite pattern;
10, after all is done, put it on the baking tray, indicating that it is sprayed with a layer of clear water, put it in an oven preheated in advance, and bake it for about 180 minutes; The oven temperature is for reference only;
1 1, after baking until the surface is set, take it out and brush it with a thin layer of whole egg liquid. Remember not to brush too much egg liquid, just a thin layer;
12, put it back in the oven, and continue baking at a temperature of 175 degrees 10- 12 minutes or so; Paint the surface and get out of the furnace;
13, put it in a sealed bag after cooling, and put it at room temperature for 1-3 days to return oil.