Five-kernel mooncakes

The controversy over five-kernel mooncakes has always been huge. I really knew why there was such a thing. And my personal fear of that green and red silk is really... After making their own mooncakes in recent years. only to find out. What the hell did it eat before? A bunch of slag stuff. Wrapped in a little expired low-quality peanuts. Sesame. If you have eaten delicious five-kernel mooncakes. It should be the favorite flavor of mooncakes. After all, it's the most expensive... ( ́▽') the amount in the recipe. You can make 20 mooncakes of 63 grams. The ratio of crust filling is: 3:7!

Ingredients

Five-kernelfilling

Nutsandthelike 500 g

Sugar 45 g

Maltose 100 g

Water 77 g

Colorlessandodorlessoil 85 g

Liquor 6 g

Cookedglutinousriceflour 50 g

Cookedlowflour 75 g

Mooncakecrust ~

Mediumflour 200 g

Soapwater 3.5 g

Peanutoil 52 g

Invertsugarsyrup 132 g

Cooking Instructions

Put the nuts you like.
By size.
Raw is baked.
When cooked, bake it for a while to stimulate the aroma.

I recommend buying ready-made plain ripe nuts.
The operation of buying raw is not good, either it is undercooked or baked.

It feels like a lot of work and money.
The coercion coefficient can't be improved much...

(Advice from the conscience of a man who has been baked)
All materials are handled well.
The big ones should be made smaller.
Scissors work better than knives.

The materials are put according to their preferences.
The weight of the total material is right!

I have 18 materials in it.
White sesame seeds. Black sesame seeds. Cashew. Watermelon seed kernels.
Peanut. Pistachio. Hazelnut. Dried kiwi.
Pumpkin seed kernels. Dried red dates. Almond. Red raisins.
Sunflower seed kernels. Blackcurrant. Walnut kernels.
Pine nut. Green raisins. Crushed kumquat.

I added a couple of more materials later.
For example, winter melon sugar. Pecans. Coconut fragments. Hawthorn strips and the like.

You can also put cranberries.
Personally, I didn't put it if I didn't like it.

(Killing won't say it's gone.). (Ë¶â€¾á·„ â»Ì« â€¾á·…Ëµ)
Low flour and glutinous rice flour mix well.
Bake in the oven at 170 degrees for 15 minutes.
During the period, it is necessary to mix twice with a scraper...
Put the water and maltose in a saucepan and mix well.
Bring to a boil over medium-low heat and cook for a short while to turn off the heat.
Cook into syrup.

Why boil it into syrup?
Because the filling needs to be powdered inside.
No matter what the powder.
As soon as it encounters water, it will absorb water immediately.
Over time, it becomes dehydrated again.
Then it will be dry and hard. Affects the taste.
This is the nature of what it cannot change.

So I came up with the idea of boiling it into a syrup.
It's not that it won't harden the powder.
This only slows down the rate of dehydration of powders.

At least it won't be hard until you're done eating..
After the syrup is allowed to cool.
Put the oil in.
Then stir all the way with a whisk.
to emulsified state..

If you don't understand the emulsification state.
You just need to keep stirring for more than a minute.

The principle is the same as the previous step.
Emulsification makes the liquid material more stable.
The finished stuffing is not easy to drain all the time.

These two steps.
It's all just a personal understanding.
Pondered out.

If not. Don't scold me... ( Â´â–½ï½€)
Pour the dried fruits into a large bowl.
Pour in the liquor...
Stir well with chopsticks.
Add the sugar.
White sugar can be added without having to be added all at once.
You can taste the sweetness later and add the rest.

Because everyone puts the material. Preserved fruits are not the same.
So the sweetness will all be different.
Put the emulsified liquid.
Add to the nuts in four portions.
Stir well each time and add the next time.
After adding it all...
Put the baked powder.
Join in 3-4 times.
Stir well with chopsticks each time and add the next time.
After adding the powder. Wear gloves.
Knead with your hands.
Don't be afraid.
Just knead it.

You don't necessarily need to add all the powders.
Of course, it can also be insufficient.
Just come according to the situation.

The filling is soft enough to form a ball.
Press into a smooth big bomb.

Cover with plastic wrap.
Let it sit for about half an hour...
Half an hour later to see the status.

It can be easily kneaded into a ball.
If you don't spit out a lot of oil...
Qualified five-kernel stuffing is done.
You can always prepare to make mooncakes.
Now it's time to make mooncake crust.

Weigh the soap water and invert sugar syrup well.
Stir well with a whisk.
Then pour in the peanut oil.
Whip with a whisk for one minute.
Emulsified.

I want to make cocoa-flavored.
So I added the cocoa powder.(5g)
After adding cocoa powder.
Then beat well with a whisk.
It will become thick.

If you do it plain.
Just skip this part.

Skins no matter what flavor they do.
All of them only need to be replaced by subtracting the same weight of flour.
Then put the flour in...

The whisk should be taken out.
You can't stir it with a whisk.
Will cry ......!
Use a scraper to mix the material evenly.
Put all the ingredients in a crisper bag.
Press a few times through the plastic bag.
Mix the ingredients well.
Become a smooth dough.

Throw the dough in the refrigerator and let it rise for two hours.

Make the five-kernel filling.
The skin should be softer.
Originally, the oil return of five-kernel mooncakes should be slower.
If the skin is hard.
It will always absorb the moisture inside the filling.
Resulting in a drier filling.

This kind is the most convenient. Also fast.
Won't get your hands dirty at all.
It's just that the strength should be moderate.
Vigorously the fresh-keeping bag will break.
If there are thicker grocery bags like those in the supermarket.
That is, when buying vegetables or fruits, you need to weigh them.
It's best to use that. Casual abuse will not break..
Divide the five-kernel stuffing.
I'm doing 3:7.
So the stuffing is 44 grams apiece.

This is doubling the amount of recipes.
Put the moon cake crust awakened.
Divide into 19 grams each.
Originally, I was only going to send out the practice of five-kernel filling.
I also think that even if you want to do a big health care, you have to do a full set.
So the steps under the bread mooncake chart.
It was taken when wrapping all kinds of moon cakes.
And then put it together...

Take a pie crust dough.
Press and flatten.
Put on the stuffing.
Push the crust onto the filling...
All the way to the end..
Close the mouth tightly.
It's all wrapped..
Preheat the oven.
Heat 200 degrees.
Heat at 220 degrees.

Extrude the shape with a mold.

My stamper is not powdered. Not greased.
Direct pressing...
Not sticky at all..

It will stick to the moon cake embryo.
Put a little powder in the powder and roll it into the mold.
After all the presses...
Use a small watering can to spray a little water on top.
Let the mist fall naturally..

You can think of it as spraying yourself with perfume.
It's a squirt on the top of your head.
I carry the hem of my skirt (fat) in a circle underneath..
Put it in a preheated oven..

Put the middle layer in a small oven.
Large oven put on the upper floor.
Bake for about 6 minutes, take it out and let it cool for a while.
If it's plain.
Brush with a thin layer of egg wash.

Do it with color without brushing.
Brushing it destroys the beauty.
Put it back in the oven and use 190 on the top heat and 200 on the bottom heat.
Bake for about 8-10 minutes and remove.
The mooncakes are baked.
Let it cool naturally before moving it out of the baking pan..
(Here is a small dynamic video)

This is not yet back to the oil cut a shot.
At first glance, it is a small workshop of conscience.
That's too much..!
(Here is a small dynamic video)

after cooling.
With a bottom bracket. Seal the bag and put it up..

This is the baby helping me pretend. (^_^)v

It is recommended from the time of baking to the time of serving.
Wear gloves all day.
Do not touch directly with your hands.
This will last a little longer.

Of course.
It's okay if you don't accept the suggestion..!
(Here is a small dynamic video)

with a sealer.
It is highly recommended that all mooncakes have this kind of packaging.
After sealing the mouth, you can find a box and put it in it.
You don't need to line up and stand there.

It's troublesome to cover with heaven and earth.
And it's not good for preservation.
There will also be a separation during the mailing process.
Maybe people receive it when they do.
The mooncakes were broken in the box.
To eat or not to eat?

And the heaven and earth cover is very occupied. Damp. Metamorphism..

(I look like a sealer)