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The method of filling moon cakes with five kernels
The raw materials for making Wuren moon cakes are: standard flour, fine sugar, cooked vegetable oil, lard, eggs, rose sugar, syrup, cooked standard flour, walnut kernels, peanuts, pine nuts, hemp kernels, washed sesame seeds, preserved wax gourd, white wine, alkali and orange peel sugar. South almond, melon seed, olive seed, sugar orange cake and cooked glutinous rice flour (replaced by cooked flour) in the traditional formula were removed, and the consumption of preserved wax gourd was increased. The production process includes syrup preparation, dough making, stuffing making, stuffing forming, tray baking, cooling and boxing, which is the finished product. [2]

At the end of 215, the General Administration of Quality Supervision, Inspection and Quarantine and the National Standardization Administration jointly promulgated a new version of the moon cake standard. The new national standard defines the ingredients of "five-kernel moon cake", and points out that the moon cake filled with five main raw materials, namely walnut kernel, almond, olive kernel, melon seed kernel and sesame seed, can only be called "five-kernel moon cake". [1]

materials

wuren moon cake

wuren moon cake (5 pieces)

cake crust: 1g of low-gluten flour, 3ml of peanut oil (or vegetable oil), 75ml of invert syrup, 1/2 tableSPoon of custard powder (needless to say), 1/4 teaspoon of edible water, and 1 sp emulsifier. 3g of white sesame (stir-fried), 1g of coconut, 5g of Jinhua ham, 5g of frozen meat, 1g of cake powder, 1g of sugar, 4ml of peanut oil and 75ml

are baked: the baking tray is oiled, and the oven is preheated to 18 degrees for about 2min

1. 5g of sugar and 16g of water. 2. After leaving the fire, add the second part of baking soda water, and it will not crystallize after cooling. When it is completely cooled, it can be stored in a bottle for more than 6 months, and it is best to make it stable 2-3 weeks before use.

Making the crust

1. Stir the maltitol solution and alkaline water evenly;

2. Add the crude oil into 1 and stir evenly;

3. Sieve the flour, add it into 2, stir evenly and magnetically moisten it;

4. Use the dough after waking for 3 minutes.

stuffing

five kernels: almond, peach kernel, olive kernel, sesame kernel and melon seed kernel. [1]

Method of making

1. The specific gravity of moon cake crust and stuffing is 2: 8. [3]

2. Press the cake crust into flat slices, wrap them in stuffing, put them into the mold, press them flat by hand to make the moon cake patterns clear, then knock them out of the mold, put them into the baking tray, and brush or spray water on the surface. [3]

3. The baking of moon cakes is divided into

correct filling method

correct filling method

twice: (1) baking until the surface is slightly yellow, and brushing the egg yolk liquid out of the oven; (2) The moon cake is baked until the surface is golden yellow, and the wall is not blue and the waist is not collapsed. [3]

4. Furnace temperature: 22℃ for upper ignition and 19℃ for lower ignition. [3]

5. The quality requirements are clear and full, the cake waist is slightly convex, the cake surface is not concave, there are no burrs, cracks, stuffing leakage, etc., and the skin stuffing is close. The cortex is soft, the sweetness is palatable, the epidermis is smooth and bright, and the bottom is light brown. [3]

boutique identification editor

shopping

1. Look at the brand and try to choose those products with famous brands and time-honored brands.

2. Look at the trademark and buy products with complete production logo specifications.

3. Look at the production date and shelf life.

4. Look at the external quality of the package, after all, it is a good holiday gift [2]

Look at the appearance

First of all, the block size of the moon cake is even and full. The surface of Cantonese-style moon cake is light brown, the vertical wall is milky yellow, the egg paste is evenly spread, and the pattern is marked with the name of the factory and the stuffing. Beijing-style moon cakes have no patterns and names, such as naturally-invited red skin, which is brown and yellow, not only bald, not raw, not paste, not sugar and not stuffing.

Two smells

Fresh moon cakes can give off a unique tangy smell of moon cakes. Because of different raw materials, the skin stuffing smells different. If the moon cakes are made of inferior raw materials or stored for a long time, they will smell a peculiar smell or smell.

Third, taste

Generally, Cantonese moon cakes are thin-skinned and stuffed, with pure taste and soft and refreshing taste. The stuffing is mainly lotus seed paste, coconut paste, egg yolk, fruit and various kinds of meat stuffing, which is moderately sweet and salty. The skin stuffing of Beijing-style moon cakes is elaborate and complicated. There are four kinds of mooncake skins: oily skin, crispy skin, clear skin and Jingguang skin. The stuffing is divided into three categories: refined stuffing, fried stuffing and rubbed stuffing. The stuffing contains more fruit materials. After cutting, you can see peach kernel, melon kernel, hemp seed, sweet-scented osmanthus, green and red silk and all kinds of fruit materials. Zilai red moon cake also contains rock sugar, which is crisp and delicious, soft and delicate. Poor-quality moon cakes are not only tough but also have a bitter taste.

since the 21st century, there have been many kinds of moon cakes, including sugar-free moon cakes, ice-covered moon cakes, fruit moon cakes, miscellaneous grains moon cakes, vegetarian moon cakes, flowers moon cakes and edible fungi moon cakes, which are suitable for different people. According to reports, if you eat moon cakes with green tea, one can relieve greasy and help digestion, and the other can chew slowly and add flavor to the fun. Generally speaking, it is better to drink oolong tea for salty moon cakes, and it is better to drink scented tea for sweet moon cakes.