Zero failure classic five-kernel mooncake

When I was very young, there was a heavy rain, my uncle carried a big bag of Wuren mooncakes to my house (my uncle is blind) because of the rain, the mooncakes were damp, and the Mid-Autumn Festival also passed, it is estimated that people sold it cheaply to the uncle, 5 cents a, 100 grams, my uncle bought forty or fifty Wuren mooncakes, because of the dampness, my mother put it on the fire to bake it for me and my brother to eat, it was particularly delicious, that is the best Wuren mooncake I have ever eaten, so many years have passed, if someone asks me and my brother what is the best mooncake that I have eaten, My answer to my brother was definitely that my uncle bought Wu Ren mooncakes back then, and now I will make Wu Ren mooncakes by myself, but my uncle has passed away...... I just want to leave the best memories for the best age filling, please don't change the recipe at will, rock sugar can't replace maltose, I won't reply to such questions, if you want to eat delicious Wu Ren, just follow the original recipe step by step! If you like me, remember to follow me! I usually cook more home-cooked food, because I love spicy more between sweet and spicy!

Ingredients

Mooncakefilling:

Peanuts Appropriateamount

Sunflowerseedkernels Appropriateamount

Almonds Appropriateamount

Blackandwhitesesameseeds Appropriateamount

Cranberries Appropriateamount

Raisins Appropriateamount(700 gramsintotal)

Cornoil 120 g

Highliquor 10 grams(liquorabove45 degrees)

Maltose 240 g

Glutinousriceflour 300 g

Warmboiledwater 135 g

Mooncakecrust:all-purposeflour(plainflour) 400 grams

invertsugarsyrup 280 grams

ChenCunbrandwater 8 grams

peanutoil100grams

formooncakecrustEggyolkwater(forbrushingcakecrustnoodles)Oneeggyolkplusaquarteroftheeggwhiteplus15gramsofmilk Brushedonthesurfaceofmooncakes

Cooking Instructions

Melon seeds must buy the original flavor, the original sunflower seeds I bought are shelled by themselves, the peanuts are bought raw and baked in the oven, and the five-kernel filling is as original as possible, don't buy more flavors, and the skewers will not taste good at that time
These plus one piece is 700 grams
Put peanuts, almonds and sunflower seeds in a plastic bag and crush them with a rolling pin
Cranberries and raisins cut into small pieces
That's it when mixed together, peanuts and almonds are broken as much as possible, the particles are too big I don't think I can eat that feeling, it is better to eat peanuts and almonds directly than to have large grains
If you don't want to roll it by hand, use a wall breaker or a food processor to beat a little bit each time, beat for 3 seconds, and it will be crushed after a long time, and the crushing degree of 3 seconds is just right, and the nuts should not be too big, which will affect the taste of moon cakes! (Updated in the early morning of September 23, 2018)
Glutinous rice flour is stir-fried over low heat until slightly yellowed and has no cornstarch taste
After mixing evenly, the oil and water are not separated (updated in the early morning of September 23, 2018)
Crushed five kernels plus fried glutinous rice flour, add maltose plus corn oil and liquor, add warm boiling water, hand with disposable gloves to grasp evenly, press firmly, cover with plastic wrap and let stand for more than 2 hours, preferably three hours
Many people react that the moon cake is hard, first of all, the kernel can not be too big, and secondly, the maltose is very sticky, so you must grasp it evenly with your hands, pinch it with your hands, and then pat it together to form a clump and let it stand until it is completely accommodating!
Moon cake crust: flour plus invert sugar syrup plus soap water and peanut oil, hand with disposable gloves up and down and mix evenly, do not knead, do not turn in circles, lest the moon cake can not return to oil normally and become soft, this is an old pastry chef told me, that is, turn the bottom up, and then press down with the palm of your hand, and so on, be sure to mix evenly, uneven mixing will lead to waist collapse, and finally knead into a ball, cover with plastic wrap and let stand for 3 hours
Video 1 of tossing mooncake crust
Mix well
Use your hands to help form a ball, cover with plastic wrap and let it stand
I like to eat moon cakes with thick crust, because the crust is delicious, so most of them are 20 grams of leather bags and 30 grams of traps, this party I wrapped 25 pieces of 20 grams of skin and 30 grams of traps, and also wrapped 19 pieces of 15 grams of skin and 35 grams of traps, and finally the filling was a little more and added to the last few
Left glove disposable gloves, right hand without a cover, left hand to hold the crust, with the palm of the right hand to press the crust, and then with the middle three fingers of the right hand to press, so that thinner and better entrapment
In order to take pictures, I didn't bring disposable gloves, just this one, and the others were brought, so as not to stick to my hands
I pinch 25 crusts and 25 traps first, and put the rest of the excess in plastic wrap so as not to lose water over time
After wrapping, roll a thin layer of high-gluten flour, and then press with the moon cake mold, press with enough strength, gently press out without heavy pressure out of the three-dimensional, moon cake mold for the first time also sprinkle some flour
Video of the technique of wrapping mooncakes (this is the video I took when I made bean paste mooncakes, and the five-kernel mooncakes are the same method)
Pick up the previous one
Pick up the previous one
This is 30 grams of material for 25 20-gram leather bags, and I didn't take pictures of 35 grams of material for the next 15 grams of leather bags
Preheat the oven at 200 degrees for 5 minutes, put the moon cakes in the middle layer of the oven, 200 degrees (the temperature depends on the situation of your own oven) bake for 8 minutes, take it out and brush a thin layer of egg yolk liquid, it must be thin, don't feel that the egg yolk liquid is not used up and wasted, you brush more moon cake lines are not clear, bake the egg yolk liquid for 15 minutes, the moon cake is soft after baking, it will become hard after cooling, and then put it in a sealed bag and return oil for three days before eating
My daughter couldn't wait to eat, so she let it cool and cut a piece for her to eat, I tasted it myself, the skin is crispy, sweet but not greasy, and it tastes crispy, not the kind like dampness...... Finally, after it was done, it was crispy to eat cold, not so crispy after returning to the oil, and this recipe was sweet but not greasy, no sugar reduction was needed, and the children at home ate it, so it would not be particularly sweet
This message is not the same as the one in the article, and the amount of mooncakes that come out is also different, don't get confused! This is a tweaked filling recipe, don't replace maltose with sugar or honey! There is no difference from the original recipe, but the kernel materials are marked, 15 grams of skin, 35 grams of filling can make 52 pieces of 50 grams of moon cakes
15 grams of skin, 35 grams of filling can make 52 pieces of 50 grams of moon cakes
Recently published a secret recipe for crispy sausages, you can look for it in my recipe if you like it, super delicious pepper-flavored crispy sausage, it is a crispy sausage that I sell particularly well, and I have shared the recipe with you without reservation www.xiachufang.com/recipe/102821550/