How to make the traditional five-kernel moon cake formula with time-honored brand?

1, with electric egg beater fully sent to white expansion two or three times as big, feathery. Add rice oil or corn oil, and beat with electric egg beater until thick, as shown above. Sift in the low-gluten flour and stir it evenly with a silicone spatula to make dough. During this period, the amount of low flour was adjusted according to the dough condition, and the range was within 10g. Successful dough has no oil leakage.

2. Stir the cooked flour, sugar, sugar rose, sesame oil, rice oil or corn oil with chopsticks and break them up so that the flour can fully absorb the oil and become a dry mixture. Then add chopped cooked peanuts, chopped cooked walnuts, raisins and cooked sesame seeds and stir with chopsticks. Mix the stuffing as shown in the figure.

3. Take out the dough and divide it into small dough of 2 1-25g. This recipe can make 25-30 moon cakes. Take a small dough and press it into a dough sheet to make the edge thinner for later filling. Add the stuffing. The size of the stuffing depends on personal preference. Because the filling of this moon cake is dry and not easy to wrap, it is suggested that the crust should be 1: 1, and the novice can adjust it to 3:2. Fold the skin slowly by hand, press the stuffing and close the epithelium at the same time.

4. use a 50-gram moon cake mold to press the moon cake into the desired shape. Brush the surface with egg yolk liquid, or use whole egg liquid. Oven 175 degree preheating 10 minute, oven baking for 20-25 minutes.

5, the old-fashioned Wuren moon cake is ready! As can be seen from the crust, moon cakes are relatively light, not as sweet and greasy as Cantonese style. The cut moon cake has dry and loose stuffing, soft taste and low sweetness. Raisins and sesame seeds should not be put more, otherwise it will affect the taste.