Stuffing: 50g of white sesame, 50g of black sesame, 50g of sunflower seed, 50g of pumpkin seed, 50g of walnut kernel150g, 0/50g of peanut kernel150g, 70g of corn oil, 30g of sugar, 200g of flour and 20g of water.
Oil skin: 340 grams of low-gluten flour, 240 grams of moon cake syrup, 90 grams of corn oil and 2 grams of alkaline water.
Detailed practice
1, prepare all the ingredients, put white sesame seeds, black sesame seeds, sunflower seeds, pumpkin kernels and walnut kernels in the baking tray, and put them in the middle of the oven to cook at 180 degrees.
2. Put the peanuts in the pot and fry them. When frying, use a small fire to keep sliding. When you hear the crisp sound, the peanuts will be cooked and let them cool.
3. Then remove the skin of the peanut kernel and crush it with a rolling pin. Don't crush it too much. The big particles taste good.
4. Add 240 grams of invert syrup to the bowl, then add 90 grams of corn oil, stir and mix, and then add 2 grams of alkaline water to continue stirring until the color becomes lighter.
5. Add 340 grams of low-gluten flour in batches, stir while pouring, and stir into a flocculent surface.
6. Knead into dough, cover with fresh-keeping bag and knead into smooth dough, and wake up for 30 minutes.
7. Break the roasted walnuts into pieces and mix them in a basin.
8. Old-fashioned five-kernel moon cakes must contain green and red shreds. Add 25 grams of green shreds and 25 grams of red shreds respectively, and mix well with all the nuts. Many friends can't eat the smell of green and red silk, so they can use preserved fruit to cut it into silk instead.
9. Next is the key point, how to season it, put 200 grams of fried flour in the nuts, then add 30 grams of sugar and stir well.
10, pour 150 grams of invert syrup and 70 grams of corn oil into the pot, stir evenly, add 2 grams of alkaline water and 5 grams of high-alcohol liquor, stir until the color becomes light, and finally add 20 grams of purified water, then stir until all the materials are blended.
10, then pour the prepared ingredients into the nuts, and the old-fashioned moon cakes made with this ingredient are delicious.
1 1, keep stirring the stuffing until it looks very loose and can be kneaded into a ball with one hand. At this time, our mooncake stuffing is ready.
12. Next, I weigh out the filling. I use a125g moon cake mold, with 80g of filling and 45g of moon cake skin. The moon cake skin made in this way is very thin, so I can put it aside for later use.
13. Next, we divide the skin of the moon cake. When we wake up, we divide 12 small dough, each about 45g, or we can divide it according to the size of our own mold.
14, press the dough flat with the palm of your hand, then put the five-kernel stuffing in the middle of the dough, knead and fold it. If you break the skin when you wrap it, you can make the dough a little bigger.
15. Fold and seal with the tiger's mouth, wrap the wrapped moon cake with dry flour, and put it in the mold to be compacted.
16. As soon as the mold of the moon cake is buckled, the blank of the moon cake is ready. The oven is preheated in advance, and the fire is 200 degrees. Then spray some water mist on the surface of the moon cake to prevent it from cracking when baking, and put the baking tray on the upper layer of the oven.
17. The moon cakes are baked until they turn slightly yellow, about 12 minutes. We take out the baking tray, cool the moon cakes, and brush them with a thin layer of egg liquid. If the egg liquid is too thick, the color of the baked moon cakes is uneven, and a little less salt is added to the egg liquid, so that the painted egg liquid is more uniform.
18, and then put the baking tray in the oven to bake 10 minutes until the color is satisfactory, and the whole process takes about 20 minutes.
In this way, the old-fashioned northeast Wuren moon cake is ready, and the baked moon cake needs to be oiled for about 3 days in the shade, so it will taste better if you eat it again.