Materials: 150 g of medium gluten flour, 8 g of milk powder, 11 g of cooking syrup, 2 g of salt, 1 g of cooked peanut oil, 1 g of salt, 1 g of boiling water. /p>
Materials: moon cake skin: 150 grams of gluten flour, 8 grams of milk powder, 113 grams of sugar syrup, 2 grams of alkaline water, 40 grams of cooked peanut oil, 1 gram of salt.
Five-kernel filling: peeled cooked peanuts, cooked melon seeds kernels, cooked white sesame seeds, cooked walnuts, cooked cashews and sweetened winter melon ****160 grams, 50 grams of honey, 50 grams of maltose, 140 grams of cooked flour and glutinous rice flour (50% flour and 50% glutenous rice flour), 35 grams of cooked oil, cooled boiled water 30-50 grams (according to the softness and hardness of the appropriate adjustment).
Accessories: Egg yolk mixture (one egg yolk + 1 tbsp egg white, mix well)
Five-kernel moon cake recipe
1. Add the alkaline water to the converted syrup and whisk to combine. Then add the oil, beat well, add salt, mix well
2, the last sieve into the flour, mix well, knead into a dough, covered with plastic wrap, relax for more than two hours
3, all kinds of nuts peeled in advance, frying, can be peeled peeled, rolled and crushed (do not need to be very finely chopped, there is a granularity of the more tasty)
4, the ratio of flour and glutinous rice flour in the microwave oven in the ratio of 1:1 3 minutes on high or stir fry in a wok to cook.
5: Pour the rolled out nuts into a container, add honey, maltose, add cooked flour and cooked glutinous rice flour, cooked oil, and cooled boiled water.
6. Stir well, and make it into a ball with your hand
7. Divide the loosened piecrust into 12 equal pieces, and knead them together. The filling is also divided into pieces, formed into a round, take a pie crust, slightly flattened and rounded.
8, put a five-kernel filling, put into the left hand, the right hand will be the filling to push in, while the left hand will rotate the pie crust evenly against the filling pushed until the whole filling wrapped
9, tighten the mouth pinch tightly into a billet, will be a billet in the flour pile to make a roll, shaking off the excess flour, placed in a mold, the hand evenly pressed down hard, lifting up the mold, the launch of the moon cake billet
9, the billet is placed into a moon cake billet
10, the interval of the moon cake billet. p>10, spaced out into a well-padded tinfoil baking tray, preheat the oven at 180 degrees, middle layer, bake for 5 minutes, remove, cool, brush with egg yolk mixture, sent to the oven, down to 150 degrees, bake for another 10 minutes or so until the surface is evenly colored can be cooled, the moon cakes cooled down, placed in a plastic bag, sealed back to the oil for 2-3 days to consume the better.