Crust recipe:
1, low gluten flour 5000g
2, raw oil 1400g
3, maltitol liquid 3750g
4, lye 75g
5, fresh egg yolks 1000g
Crust making method:
1, maltitol liquid, lye first mix well;
2, maltitol liquid, lye first mix well. Alcohol liquid, lye water first stirred well;
2, raw oil added to 1 and stirred well;
3, flour sifted and added to 2 and stirred well, magnetic moistening;
4, the dough to wake up 30 minutes before use.
Filling:
1, sugar-free five kernel filling 40,000 grams
Making method:
1, the moon cake crust, filling specific gravity 2:8.
2, the pie crust pressed into a flat round slice, wrapped into the filling, put into a mold, with the hands of the hand pressed flat and compacted, so that the moon cake pattern is clear, and then knocked out of the mold, the yard into the baking dish, the surface of the surface brushed or sprayed with water.
3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow, out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown, not green wall, not collapse waist.
4, oven temperature, 220 degrees Celsius on the top, 190 degrees Celsius on the bottom.
5, quality requirements, the shape of the pattern is clear, full full of Manchu, cake waist slightly convex, the cake surface is not concave shrinkage, no hairy edges, bursting, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is moist and bright, and the bottom is light brown.
The raw materials for making five-kernel mooncakes are: standard flour, top-quality sugar, cooked vegetable oil, lard, eggs, rose sugar, syrup, cooked standard powder, walnuts, peanuts, pine nuts, sesame seeds, washed sesame seeds, melon preserves, white wine, alkali, orange peel sugar. Remove the traditional recipe of south almonds, melon seeds kernels, olive kernels, sugar tangerine cake, cooked glutinous rice flour (replaced by cooked flour), and increase the amount of winter melon preserves. The production process is to prepare syrup, make dough for the skin, make the filling, wrap the filling into shape, plate and bake .
Travelers wide five kernel moon cake production method
Crust recipe:
Month cake conversion syrup 80%
48 degrees of alcohol 1.2%
Golden Wheat moon cake oil 26%
Month cake special powder 100%
Note:
1. mixing the crust pH control at 7.4 or so;
The cake is not only a good choice, it is also a great way to make the cake, but it is also a great way to make the cake more comfortable.
2. Brush the egg egg mixture ratio: three egg yolks plus one whole egg.
Five kernel filling recipe:
Cooked flour 700g cake flour 300g winter melon sugar 600g kumquat cake 150g preserved fruit 150g
Walnut kernels 400g almonds 150g pine nuts 200g watermelon kernels 300g
Ice 500g sugar 400g U.S. slivered almonds 200g white sesame 220g
White wine 60g sugar rose sauce 150g
White wine 60g sugar rose sauce 150g white sesame seeds 220g
White wine 60g Sugar Rose Sauce 150g Water 100g Golden Wheat Mooncake Oil 350g
Product Features:
Mooncakes made with Golden Wheat Mooncake Oil are transparent and bright in appearance, with a quick return of oil to the body and softening of the cake,
long shelf life, and a strong peanut flavor of the mooncake.
Technology:
1. Mix syrup and spout, add special oil for mooncake and mix well;
2. Add 1/3 of sifted flour and mix to form a homogeneous batter, then add the rest of the flour and mix
into the crust;
3. Relax for more than two hours and pack the filling with the ratio of filling to skin of 2:8;
4. Knock the mold into shape and bake it in the oven;
5. Into the oven to bake;
5. Oven temperature 220 ℃, 170 ℃, bake about 8 minutes out of the oven, cool down and brush
on the egg wash, bake another 5-6 minutes out of the oven, and then brush the egg wash, and finally bake another 5 minutes out of the
Oven.