Formula of five-kernel moon cake with one-day oil return

How to make mooncakes delicious? The pastry chef teaches you how to do it correctly without cracking or collapsing.

How time flies! It's the Mid-Autumn Festival in a blink of an eye. Mid-Autumn Festival is an important traditional festival in China and a good day for family reunion. For such an important festival, apart from enjoying family happiness, of course, the most delicious moon cakes are indispensable.

As the saying goes, "August 15th is full, and Mid-Autumn moon cakes are sweet and fragrant". Moon cakes are a tribute to the moon god in ancient times. Because they are round and shared by the whole family, they represent reunion and harmony. Moon cakes are closely related to local customs. Up to now, there are Guangdong, Beijing, Chaozhou and Yunnan styles, and their tastes are different, but the most traditional and popular one is "Wuren moon cake".

Many friends want to make their own moon cakes on Mid-Autumn Festival, because it is more meaningful and healthier. However, the moon cakes made by everyone often backfire, either cracking or collapsing, or the waist drum or the lines are unclear. Today, my mother shared a 30-year-old pastry chef and taught me the authentic recipe of Wuren moon cake. It will return oil within 1 day without cracking or collapse.

Wuren moon cake

Stuffing: glutinous rice flour 300g, nuts+raisins+cranberries 600g, corn oil120g, high-alcohol liquor10g, maltose 240g and warm water140g.

Cake crust: 400 grams of common flour, 280 grams of invert syrup, 8 grams of scooping water, peanut oil 100 grams.

Egg yolk liquid of cake crust: 1 egg yolk, quarter egg white, 15 ml milk.

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Step 1: Pour 100g peanut oil, 8g scoop water, 280g invert syrup and 400g common flour into a basin, and then stir with a scraper until there is no dry powder.

Step 2, turn the dough up from the bottom and press it evenly. If the moon cake can't return to oil like kneading dough, cover it with plastic wrap and let it stand for 3 hours.

Step 3: Pour 300 grams of glutinous rice flour into the pot, stir-fry the glutinous rice flour until it is slightly yellow, and then turn off the heat.

Step 4: Put 400g of cooked melon seeds, 400g of peanuts and 400g of almonds into a fresh-keeping bag and break them. If you have a wall breaker at home, you can also hit them directly, not too fine.

Step 5: Soak 200g cranberries and raisins for a while, slice them, and then pour in chopped nuts, proper amount of black and white sesame seeds and fried glutinous rice flour.

Step 6: Add corn oil 120g, warm water 140g and maltose 240g. After mixing without dry powder, put on gloves and continue to grasp evenly, as long as there is no big pimple. After the stuffing is oily, press it tightly, cover it with plastic wrap and let it stand for 3 hours.

Step seven, it's time. We can make moon cakes. My mold is 50 grams, so we can weigh 20 grams of skin and 30 grams of stuffing. Today, we can make about 36 pieces.

Step 8: Put the dough in the palm of your hand, then flatten it, slowly thin it with three fingers, put the stuffing on it, then wrap the stuffing in the tiger's mouth a little, and finally round it.

Step 9, roll a thin layer of high-gluten flour after wrapping, put it into the mold and press it a little hard, otherwise the moon cake will have no three-dimensional effect.

Step 10: After finishing, spray a little water on the surface to prevent cracking during baking. Bake at 200 degrees for 4 minutes, first set, then take out and brush the surface with egg yolk liquid. Don't brush too much, or the lines won't look good.

Step 11: Bake in the oven 180 degrees for about 10 minutes. If the color is too fast, it is recommended to lower the temperature. When the time is up, the moon cakes can be taken down when they are cold and put in the oven 1 day to return the oil. The filling is sweet and moderate, and it is more delicious than the one bought outside.

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Matters needing attention in making moon cakes

Why do moon cakes collapse?

1, the sugar content of moon cakes is too high, or the baking time is too long. 2. Too much water in the stuffing will also lead to collapse.

Why moon cakes crack;

1, moon cake skin is too hard, and it is easy to crack when baked at high temperature. 2. The oven has too much firepower, and each oven has a different temper, so adjust it appropriately.

The color of moon cakes becomes lighter after baking;

1. There is not enough sugar and oil in moon cakes, and the baking time is not enough. 2. If the moon cakes are not completely cooled, pack them immediately.

The above recipes for making moon cakes are not recommended to be changed at will. According to this formula, it can be made successfully at one time.