Five kernel moon cake practice with the oven

The five-kernel mooncake is one of the traditional Han Chinese pastries, belonging to a kind of Cantonese mooncake, the most famous among the various mooncakes in the Mid-Autumn Festival. It is characterized by sophisticated ingredients, thin skin with a lot of filling, delicious flavor, unbreakable, easy to carry and so on.

I, five kernel moon cake

Ingredients

200g flour, 150g converted syrup, 50g corn oil, 1 egg, five kernel filling, 2g spout.

Practice

1, moon cake crust ingredients weighed, the basin into the converted syrup, corn oil and spout, mix well.

2. Sift in the flour and mix well with a rubber spatula.

3. Put the dough into a plastic bag and refrigerate for one hour to loosen the dough.

4: Divide the loosened dough into 20g pieces, exactly 20 pieces.

5, five kernel filling into 30g a small ball, 8 take a portion of dough, pat flat, easier to wrap.

6. Add the five-kernel filling, slowly push the skin upward and wrap it, seal it, and roll it round.

7: Shake the flour in the mold and pour off the excess.

8. Put the blanks into the molds and be careful not to scrape the skins, otherwise the filling will be easily exposed when pressed, and press lightly to shape.

9. Spray the surface with water, preheat the oven to 175 degrees, bake for five minutes, take out and cool.

10, brush a layer of egg wash, only brush the surface, like the color a little heavier you can only brush the yolk, I brush the yolk with some water, and then bake for 20 minutes.

11, out of the pot, cooled and put in the refrigerator 1 ~ 2 days back to the oil can be eaten.

Second, Canton style five kernel moon cake

Ingredients

Month cake flour 400 grams, 20 grams of milk powder, 300 grams of converted syrup, 4 grams of alkaline, 115 grams of cooked black sesame, 115 grams of cooked pumpkin seed kernels, 115 grams of cooked walnuts, 115 grams of cooked peanut kernels, 115 grams of cooked melon seeds kernels, cooked 358 grams of flour, 143 grams of cooked glutinous rice flour, 230 grams of water, sugar, rose 9 tablespoons. 9 tbsp rose, 3 tbsp white wine, 1 egg yolk, 1 tbsp egg white, 230g sugar, 11g salt, 186g peanut oil.

Practice

1, pour the transformed syrup into a container, add the alkaline water and stir well.

2, put peanut oil 100g in several times, each time to be stirred well, then put the oil and stir, until all the peanut oil is put after stirring until the syrup and oil mixed evenly.

3, sieve the moon cake flour, pour into the mixed sugar and oil, and put the milk powder.

4: Mix well, knead the dough and wrap it in a plastic bag to rest for 2 hours.

5: Pour the sugar into the water and stir until it melts.

6, add salt, peanut oil, sugar rose, white wine, five kernels, powder, mix well, mixed into a ball that is five kernel filling.

7: Divide the filling into pieces, each weighing 35 grams, and knead them into balls.

8: Pull the dough into 15g pieces, dredge with flour, and press into a round shape with the palm of your hand.

9: Place the filling on the crust and place it on the palm of your right hand, gently pushing the crust up with your right thumb and forefinger.

10: Push the crust until it is completely covered with the filling, then press down to close the seal and gently push the uneven thicknesses together.

11: Evenly pat some flour on the pie ball.

12: Place a greased baking sheet on top of the baking sheet, place the balls in the mold, and press down firmly on the foil. Lift the mold and then press down gently to push the mooncake straight out onto the greased baking sheet.

13: Spray the tops of the mooncakes with water and place them in the middle of a preheated oven at 180 degrees Celsius for 22 minutes.

14: Whisk together the egg yolks and egg whites to form an egg yolk water. After 5 minutes of baking, remove the baking sheet and brush the top of the mooncake with some of the egg yolk water.

15: Bake in the oven until evenly colored. Remove to cool and store in an airtight container until oil returns.

Three, Cantonese-style ham five kernel moon cake

Ingredients

100 grams of moon cake flour, 80 grams of converted syrup, 2 Alkaline, 25 grams of peanut oil, 20 grams of black sesame seeds, 20 grams of white sesame seeds, 40 grams of sunflower kernels, 60 grams of melon seeds, 60 grams of peanut kernels, 50 grams of sweetened donggua, 20 grams of tangerine cakes, 50 grams of fine white sugar, 30 grams of coconut, 70 grams of water, 10 grams of white wine, 25 grams of peanut oil, 100 grams of ice meat, 50 grams of ham, 100 grams of cake flour, 3 grams of salt, 1 egg white.

Practice

1, sugar melon, orange cake, chopped, mix well;

2, all the nuts (black sesame seeds, white sesame seeds, sunflower seed people, melon seeds, peanut kernels) toasted, crushed, mix well;

3, chopped ham, and ice meat mix well;

4, steps 1 + 2 + 3 add together and mix well, add fine white sugar, coconut, mix well Knead any, divided into 20 grams of equal parts;

10, rolled into a thin skin, into the five-nut filling, close the mouth, kneading evenly;

11, put into the mold pressed out of the model, made of moon cakes into the baking dish, evenly sprayed with water, PS: spray water is placed to burst open

12, preheated oven 200 degrees, bake for 5 minutes, take out, brush evenly over the egg whites; and bake for 15 minutes can be.

Four, super deluxe five kernel lifting pulp moon cake

Ingredients

Cashews, walnuts, peanuts, black sesame seeds, melon seeds kernels, large almonds, plain flour, syrup, sesame oil, granulated sugar, maltose.

Practice

1. All dried fruits need to be roasted before use. Put the dried fruits in the oven and roast them at 160 degrees for about 5-8 minutes to get the aroma (the white sesame seeds should be roasted until they are brown in color).

2, roasted dried fruits cooled, add raisins, rock sugar, hawthorn fruit preserves.

3, pour fine sugar, honey, white wine, vegetable oil, black sesame paste.

4, use chopsticks to mix well. Then knead into a ball, that is, the five kernel filling.

5, pour the water and sugar into the pot and stir while heating over medium heat until all the sugar is dissolved. Add maltose and keep stirring until it comes to a boil, then reduce the heat to low and cook for 1 minute, then turn off the heat and cool down the syrup.

6, in 300 grams of flour, 75 grams of sesame oil, pour syrup. Mix well with your hands.

7: Knead the dough with your hands to form a soft, smooth and delicate dough.

8: Divide the filling and pie crust dough into small portions. The weight ratio of filling to crust is 1:1.

9: Take one crust dough, flatten it with the palm of your hand, and put 1 filling on the crust.

10: Wrap the filling around the crust and slowly push it up until it is completely closed.

11: Roll out the wrapped dough, put it into a dusted crescent roll mold, and press out the crescent rolls onto a baking sheet.

12. Brush the top with egg wash (no need to brush around) and place in preheated oven at 210 degrees for about 15 minutes.

Five, Cantonese-style matcha five kernel moon cake

Ingredients

90 grams of low-flour, 75 grams of converted syrup, 10 grams of matcha tea powder, five kernel filling 750 grams, 25 grams of peanut oil, 2 grams of spout.

How to make it

1: Mix the matcha powder and low-flour mix well, and sift it twice to make it completely mixed.

2. Pour the peanut oil, transformed sugar syrup, and alkaline water together, and mix well.

3. Sift in the sifted tea powder, mix well with a spatula, and cover with plastic wrap for half an hour.

4: Split the matured matcha dough and the homemade panko filling into smaller portions at a ratio of 2:8. I used 50 grams of panko filling and 13 grams of panko filling.

5: Take a piece of matcha dough and pat it out, then put in a panko filling that has been balled up.

6: Working with both hands, use the tiger's mouth of your hand to gently push the mooncake crust upwards so that it slowly creeps upwards until it is closed.

7. After closing the mouth, use both hands to roll it in your palm so that it becomes a smooth round ball shape.

8, molds filled with flower pieces, filled with a small amount of flour, shake the mold so that all around an even layer of flour, and then pour off the excess.

9, step 8 handle the ball into the moon cake mold.

10: Line a baking sheet with tinfoil, press the mooncake mold on a flat surface, and then gently push out the pressed mooncake.

11, so a good disk of moon cakes, pay attention to each moon cake to leave enough space between. Preheat the oven to 190 degrees.

12, pressed moon cakes into the preheated oven, middle layer, upper and lower heat. Bake for 5 or 6 minutes, remove from the oven when the surface is set, and gently brush with a layer of egg yolk water.

13, continue into the oven, bake for about 12 minutes, until the surface evenly colored to golden can turn off the fire.

Six, Cantonese-style meat pine five kernel barbecue pork moon cake

Ingredients

Month cake special powder 580g, 450g of sugar syrup, 155g of peanut oil, 8g of alkaline, the amount of whole egg, peanut kernels 80g, 25g of pine nuts, 50g of walnuts, 55g of sliced almonds, black sesame seed kernel 20g, white sesame seed kernel 30g, cashews 80g, 20g of seeds, sunflower seeds, 35g of seeds, and so forth. Sunflower Melon Seed Kernel 35g, Hazelnut Kernel 70g, Mountain Yellow Peel 10g, Rose Sugar 15g, Elemi 20g, Tangerine Cake 150g, Winter Melon Sugar 105g, BBQ Pork 160g, Meat Loaf 55g, Purified Water 140g, Fine Sugar 80g, Powdered Sugar 80g, High White Wine 50g, Cooked Glutinous Rice Flour 260g, Corn Oil 135g, Five Spice Powder 3g.

Method

1, the conversion syrup poured into the basin, add water, mix well, add peanut oil, mix well;

2, sieve into the moon cake flour, gently kneaded into a ball, covered with plastic wrap, into the refrigerator refrigerated relaxation for 1 hour;

3, first of all, all of the dried fruits roasted or fried, peanut kernels roasted, peeled, and almonds, walnuts, mountain yellow leather together in a plastic bag with the rod surface battles to crack, the winter melon sugar, orange sugar, barbecued pork, respectively, cut into small pieces and spare;

4, all the ingredients are mixed well and spare;

5, granulated sugar, powdered sugar, purified water, a high degree of white wine, corn oil, poured into a large pot, stirring until the sugar is completely melted.

6, all the ingredients into the basin, add five spice powder, mix thoroughly with chopsticks;

7, and finally add cooked glutinous rice flour, mix well, kneaded into a ball, that is, into the barbecue pork filling, kneaded into a ball of barbecue pork filling rest for 30 minutes;

8, after the resting of the five-nut stuffing, if there is no oozing oil, separation of the phenomenon, the five-nut stuffing to do a success!

9, the five kernel barbecue pork filling divided into 87g a weighing, kneaded into a small ball, standby;

10, the rest of the pie crust is divided into 38g a small dosage, kneading round, flattened, the center of the five kernel barbecue pork filling;

11, the hands of the hand patting powder, take the dough of the pie crust, gently press the palm of the hand, the center of the five kernel barbecue pork filling;

15, 190 degrees, bake for 5 - 8 minutes, until the pattern of the moon cake surface shape, remove;

16, in the moon cake embryo surface gently brushed with a layer of egg wash, egg wash brush, and then into the oven;

17, bake for about 15 - 18 minutes, to be around the shape of the waist drum moon cake, the surface of the color, then you can take out of the oven.

Seven, the traditional five kernel moon cake

Ingredients

200 grams of peanut kernels, 200 grams of walnuts, 300 grams of sunflower kernels, 200 grams of cashews, 300 grams of watermelon seed kernels, 200 grams of white sesame seeds, 100 grams of black sesame seeds, 200 grams of sweetened Dongguan melon, 100 grams of orange cake, 100 grams of rose sugar sauce, 400 grams of granulated sugar, 400 grams of water, 50 grams of white wine 150g of oil, 500g of cooked glutinous rice flour, 100g of green silk, 100g of red silk, moon cake skin, 750g of sugar, 10g of spout, 50g of milk powder, 250g of vegetable oil.

Practice

1, first of all, dry fruits are processed, all dry fruits should be roasted before use, sesame seeds, melon seeds kernels, etc. 160 degrees baked for 8 minutes, peanuts, cashews and other large particles of dry fruits 160 degrees for 12 minutes. Cool the roasted dried fruits, peanuts and cashews need to be put in a bag and crushed with a rolling pin. Different types of dried fruits should be roasted separately. Orange cake and winter melon candy should be cut into small pieces.

2. Mix all the dried fruits, before adding granulated sugar and winter melon sugar, add green and red silk and sesame seeds.

3, put cooked glutinous rice flour and white wine, rose sauce, water, vegetable oil and mix well.

4, mix the moon cake filling, not dry and not wet, in order to be able to hold a ball shall prevail, if you feel a little dry, you can also add some water. Do a good job of filling placed 1 child to use.

5, the syrup add water and oil and stir until the syrup and oil blended together, at first stirring the syrup and oil is separated from the state, has been stirring until the syrup and oil blended together when adding flour.

6, good crust to be placed 2 hours later to use, covered with plastic wrap at room temperature can be placed 2 hours.

7, filling 50 grams of a skin 25 grams of a skin, wrapped in the skin filling, closed the mouth after the round.

8, will be a good group of moon cakes into the mold, pressed out of the flower can be done, good moon cakes on the side to be used.

9, preheated oven 170 degrees, bake 5 minutes after the shape need to brush the egg wash, bake for another 15 minutes.

Eight, the old-fashioned pulp five kernel moon cake

Ingredients

200 grams of cooked peanut kernels, 50 grams of cooked almonds, 50 grams of cooked pick kernels, 50 grams of white Artemisia, 50 grams of black sesame seeds, 100 grams of sugar, 50 grams of raisins, 50 grams of dried strawberries, peanut oil 75 grams of 75 grams of water, 30 grams of green and red threads, melon seeds 20 grams of kernels, cooked glutinous rice flour 110 grams of sugar 600 grams of 300 grams of water, honey 50 grams of sugar. grams of sugar, 300 grams of water, 50 grams of honey, 60 grams of peanut oil, 560 grams of flour.

Practice

1, 600 grams of sugar plus 300 g of water plus 2 or 3 lemon slices on medium heat until the sugar dissolves into syrup, out of the pot to cool and spare

2, the peanut kernels ground, and put the other fillings and mix well

3, pinched into a ball, in order to do a good job.

4, 340g of batter ten 50g of honey ten peanut oil and mix well, pour the flour and mix

5, mix well and knead into a dough loosened for 2 hours standby, will be loosened into a good dough divided into small doses

6, with the hands of the press into a cake, wrapped into the filling, wrapped in the moon cake into the moon cake mold printed out the pattern

7, the surface of the even layer of water spray into the The oven is preheated at 170 degrees, and the mooncakes are ready to be eaten. Preheat oven 170 degrees, bake for 5 minutes after shaping the need to brush the egg wash, in the baking 15 minutes.

Nine, winter raspberry five kernel moon cake

Ingredients

Walnut kernels 10 grams, 60 grams of melon seeds, 15 grams of white sesame seeds, 5 grams of pumpkin seeds, 55 grams of peanuts, 30 grams of almonds, pistachios 35 grams of black sesame seeds 30 grams of winter melon sugar 40 grams of orange cake 20 grams of dried cherries 65 grams of cherry fruit, rose sauce 15 grams of sugar 50 grams of peanut oil 30 milliliters, winter melon seed paste 160g, 412g Cantonese-style pie crust dough, egg wash.

How to do

1, cut all kinds of nuts and nuts into cubes, and pour them into a large bowl with sugar, mixing well.

2. Add rose paste and oil, mix well, add winter melon paste, scrunch well.

3: Divide the filling into 18g balls and the crust dough into 12g balls.

4: Flatten a piece of piecrust, put in the filling, wrap it up, close the mouth and roll it round, one by one.

5: Sprinkle a small amount of flour into the mooncake mold, shake it well, pour out the excess flour, and put in the mooncake blanks.

6: Press out the flower shape and arrange in a baking dish. Place the baking sheet in a preheated 200 degree oven and bake for about 10 minutes.

7: When the surface is set, take out and brush with egg wash, put it back in the oven and bake for about 15 minutes or so, and remove from the oven when the surface is golden brown.

Ten, crispy five-nut apricot moon cake

Ingredients

Flour, sticky rice noodles, sunflower seeds, sesame seeds, olive oil, cranberries, eggs, coconut, Xinjiang apricot meat, walnuts, pumpkin seeds, peanut kernels, raisins, sugar, flour base.

Practice

1, first of all, roasted pumpkin seeds peeled, walnuts, sunflower seeds peeled, peanut kernels fried.

2, arrange the sunflower seeds, sesame seeds and walnuts evenly in a baking dish and roast!

3, about 5 minutes, but the exact time will depend on the temperature and power of your home oven.

4, remove the red outer skin of the peanut kernels, the taste will be better, just baked out of the oven of the dried fruit is really fragrant!!!!

5, pour the five nuts crushed! Be sure to pour crushed ah, because so the moon cake can not only leave the fragrance of the five nuts, at the same time will not cover the sweet and sour white apricot!

6, I used a rolling pin to roll out my freshly baked dried fruits (put the dried fruits in plastic wrap and then roll them out), the result is very good, hehehe, the oil is almost fried out of it. ！！！！！

7, will be made to make the five nuts to a clean pot to spare.

8, put the glutinous rice noodles and flour in a baking dish to bake, about 5-7 minutes, to cook it, so that the filling will not happen the tragedy of undercooked it.

9, put the raisins and cranberries into the stuffing, if you feel the raisins are too big, you can chop them in advance.

10: Mix the baked glutinous rice flour and flour into the filling. Add sugar, olive oil, and mineral water, and mix well, until you can hold it in a ball.

11, dried apricots are very hard, eat directly very inconvenient, so to use hot water to soak, about 10 minutes, time is not too long, too long will make the loss of sugar in the apricot meat at the same time the loss of the strong taste, too short a time will make the apricot meat is too hard, the time must be grasped! Generally speaking, the soaking time is still very fast!

12, simmering syrup, simmering syrup time should not be too long, not too short, to be just right, according to the color and consistency to judge, if the time is too long, it will become hard, if the time is too short on the color is not good! This is the essence of baking work, the art of baking is profound!!!!

13, the syrup poured into the flour, pour olive oil and soda water, so that you can carry out the pasta, the dough and even, a little more oil will make the baked moon cakes very soft and crispy!

14, and the good and the dough to the warm place to hair for an hour.

15: Make small balls of the mooncake filling, the size of which you can decide according to your own mooncake mold.

16: According to the size of the filled balls, make the dough into balls and set aside.

17: Use the moon cake mold to shape the moon cake.

18, 170 degrees baked to about 5 minutes in the moon cake surface brush a layer of egg yolk liquid, baked for another 15 minutes can be.

Eleven, homemade five kernel moon cake

Ingredients

Five kernel filling: melon seeds kernel 100g, orange cake shredded 50g, pineapple shredded 40g, peanuts 65g, black sesame 30g, pine nuts 30g, walnuts 10g, white sugar 70g, vegetable oil 30ml, white wine 10ml, 80g of water, 120g of cooked glutinous rice.

Month cake crust: 100g of low gluten flour, 5g of custard powder, 70g of transformed syrup, 25g of peanut oil, 1g of lye.

Practice

1, the pan is dry, hot, pour in the glutinous rice and stir-fry until browned, eaten without a raw taste can be.

2, melon seeds kernel pour into the pan and stir fry until caramelized.

3, black sesame seeds fried, peanuts can be fried in the pan.

4, the material in the larger material chopped, are poured into the basin, and then poured into the sugar 70g, 30ml of vegetable oil, 10g of white wine, 80g of water and mix well.

5, and then poured into the cooked glutinous rice, until the filling can be kneaded into a ball, soft and hard until.

6, 70g of sugar syrup, 25g of peanut oil, 1g of alkaline water into the basin and mix well.

7, pour in the low gluten flour and custard powder and stir, 9 knead into a ball, room temperature for 1 hour.

8, five kernel one for 57g kneaded into a ball, skin one for 18g kneaded into a ball.

9: Take one skin, put in one five-kernel filling, push it from bottom to top and wrap it up.

10: Pour some flour into the mold, turn it a few times and pour it out again, put in the filling and press it gently.

11: Press out the mooncake, put it into a baking tray, sprinkle a little water on it and bake at 180° for 5 minutes.

12. Brush with egg wash and bake for 15 minutes.

Twelve, Cantonese-style meat floss five kernel moon cake

Ingredients

Pumpkin seed kernel 45 grams, watermelon seed kernel 45 grams, sunflower seed kernel 45 grams, pine nut kernel 45 grams, 40 grams of black sesame seeds, 100 grams of meat floss, 100 grams of medium gluten flour, 50 grams of low gluten flour, lye 3 grams of water, 40 grams of peanut oil, cooked glutinous rice flour 100 grams of peanut oil, 65 ml of peanut oil, cooled water 90 grams, cooked glutinous rice powder 10 grams of flour, peanut oil, water, water, water. g, 10g cooked glutinous rice flour, a little egg wash, 100g Swire's Golden Syrup, 60g sugar, a little salt.

Practice

1, in the basin, peanut oil, sugar syrup, alkaline water row well.

2, the flour sifted into the sugar syrup, with a rubber spatula, stirring, the technique of the left mix a few right mix a few such stirring, so as not to gluten the dough.

3. After mixing the crust, cover it with plastic wrap and let it rest for 1 hour.

4, cooked five kernels with a mixer a little beat, add meat pine, sugar, peanut oil, salt, sieve cooked glutinous rice flour, add water, mix well, compacted, and let stand for a while.

5. Weigh the filling and the skin and divide it into balls, put on film gloves and roll them into balls, about 45g for the filling and 20g for the skin.

6, the skin first pinched into a bowl, put into the ball of five kernels, with the tiger's mouth slowly push up until the mouth, the skin is very good, which is uneven, you can use your fingers to gently push evenly. Use a brush to dip some hand powder, apply on the flower pieces to prevent sticking (a little bit is good), put the cake ball into the mold, gently compacted and release the mold.

7, all the cake embryo pressure, spray water, put into the preheated oven in the lower middle layer (long emperor, penultimate layer), 200 degrees baked 5 minutes after the removal.

8, brush the egg wash, a thin layer of each cake surface on the line, and then into the oven, 170 degrees bake for 15 minutes, if the time comes to the color is still light, you can move the baking sheet up a layer, turn off the pipe and bake for another 2 minutes.