Mooncake details

Five-kernel mooncake is one of the traditional Chinese pastries, and all over the country have their own way of making five-kernel mooncake, which is the most famous among all kinds of mooncakes in Mid-Autumn Festival. It is characterized by elaborate ingredients, thin skin with plenty of filling, delicious taste, unbreakable and easy to carry. This mooncake, drum-shaped, slightly bulging out of the side, pattern and writing clear, the shape of the correct, not broken skin, do not reveal the filling, the corners are clear; the edge of the ivory color, the bottom of the brownish-red; sweet taste, soft with crispy, with a variety of nutty aroma.

Basic introduction Chinese name: five kernel moon cake Classification: Cantonese moon cake Passed into the place: Shanghai → Yunnan Ingredients: almond, peach kernel, olive kernel, sesame kernel, melon seed kernel? Shape ：Drum Color ：Golden yellow, with grease luster Practice, Material, Crust making, Filling, Production method, Fine identification, Precautions, Nutritional value, Practice The raw materials for making five-kernel mooncake are: standard flour, top grade sugar, cooked vegetable oil, lard, eggs, rose sugar, syrup, cooked standard powder, walnuts kernels, peanuts, pine nuts, sesame seeds, washed sesame seeds, winter melon preserves, white wine, soda ash, orange peel sugar, and so on. . Removed the traditional recipe of south almonds, melon seeds kernels, olive kernels, sugar tangerine cake, cooked glutinous rice flour (replaced by cooked flour), and increased the amount of winter melon preserves. The production process is to prepare syrup, make dough for the skin, make filling, wrap and mold the filling, plate and bake, cool and box, which is the finished product. mooncake At the end of 2015, the General Administration of Quality Supervision, Inspection and Quarantine, the State Standardization Administration **** with the promulgation of a new version of the mooncake standard. The new national standard for "five kernel moon cake" to clarify the composition, pointing out that the use of Cantonese moon cake nut class walnut, almond, olive kernel, melon seed kernel, sesame seed kernel 5 main raw materials processed into the filling of the moon cake can be called "five kernel moon cake". Ingredients Crust: 100g low gluten flour, 30ml peanut oil (or vegetable oil), 75ml sweetened sugar syrup, 1/2 tbsp (not to be omitted) custard powder, 1/4 tsp of cooking spout, 1/4 tsp of SP emulsifier 5-kernel filling: 40g of almonds, 40g of walnuts, 40g of olive kernels, 40g of sunflower seeds, 30g of sesame seeds, 10g of coconut, 50g of ham, 50g of ice meat, 100g of cake flour, 50g of sesame seeds, 50g ice meat, 100g cake flour, 100g sugar, 40ml peanut oil, 75ml water Baking: grease a baking tray, preheat the oven to 180 degrees Celsius and bake for about 20 minutes. 1. 500g sugar, 160g water, 3tbsp lemon juice (or white vinegar) 2. 1g baking soda, 10g water Directions: 1. Boil the first part of the ingredients in water for about 20 minutes, then take off the heat. 2. After leaving the fire, add the second part of the baking soda water, after cooling, that is no longer crystallized, to be completely cooled and put the bottle storage, can be put more than 6 months, the best in the use of 2-3 weeks before the production of more stable. Pie crust production 1, maltitol liquid, alkaline water mix well; 2, raw oil added to 1 mix well; 3, flour sieve added to 2 mix well, magnetic moistening; 4, the dough to wake up for 30 minutes before use. Filling Five kernels: almonds, peach kernels, olive kernels, sesame kernels and melon seeds. Production method 1, moon cake skin, filling specific gravity 2:8. 2, the pie crust pressed into a flat round slice, wrapped into the filling, put into the mold, hand press flat compaction, so that the moon cake pattern is clear, and then knocked out of the mold, yards into the baking dish, the surface of the surface brushing or spraying water. 3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow, out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown, not green wall, not collapse waist. Correct stuffing technique 4, oven temperature, 220 ℃ upper fire, lower fire 190 ℃. 5, quality requirements, the shape of the pattern is clear, full full of the full, the cake waist slightly convex, the cake surface is not concave, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. Cortex is soft, sweetness is moderate, the skin is moist and bright, the bottom is light brown. Purchase 1. Look at the brand, try to choose those famous brand name products. 2. Look at the trademark, buy the production mark standardized complete product. 3. Look at the production date and shelf life. 4. Look at the outside of the package is good or bad, after all, is a holiday gift A look at the appearance First of all, the moon cakes of the block type size uniformity, circumference full. Canton mooncake surface is light brown, standing wall is creamy yellow, egg paste coated uniformly, and the pattern is labeled with the name of the factory and filling core. Beijing-style moon cakes without pattern, name, such as tap red crust brownish-yellow, not bald, not raw, not paste, not run sugar does not show filling. Second smell quality of fresh moon cakes, can emit a moon cake unique pungent flavor, due to different raw materials, skin filling flavor varies. If the use of low-quality raw materials or storage time is longer moon cakes, it will smell a strange odor or harla flavor. Third, taste General Cantonese mooncake is thin skin, large filling, pure flavor, soft and crisp texture. Filling core to lotus seed paste, coconut, egg yolk, fruit and a variety of meat fillings, sweet and salty moderation. The skin and filling of Beijing-style mooncakes are made in a delicate and complicated way. Mooncake skin has oil skin, shortening skin, clarified pulp skin and Beijing wide skin four categories; filling core is divided into refining filling, fried filling, rubbing the filling of the three categories, the filling core contains more fruit, cut can be seen after the peach kernel, melon kernel, hemp kernel, cinnamon, green and red silk and a variety of fruits, red mooncake from the red mooncake also contains icing sugar, eat up the fluffy and sharp mouth, soft and delicate. Poor quality moon cakes are not only tough skin filling no sense of fluffiness, there is often a bitter taste. Since the 21st century, the moon cake market variety, the emergence of sugar-free moon cake, ice moon cake, fruit moon cake, grain moon cake, vegetarian moon cake, flower moon cake, edible fungi moon cake, etc., suitable for different people need. According to reports, eat moon cakes if accompanied by tea, one can solve the greasy, digestive, and the second can be chewed slowly, increase the flavor to help. Generally speaking, eat savory moon cakes to drink oolong tea is good, eat sweet moon cakes to drink flower tea is good. Note: Eat salty mooncakes before eating sweet ones. If there are two kinds of sweet and salty moon cakes, should be savored in the order of the first salty and then sweet, otherwise you can not eat the flavor. Tasting mooncakes with tea. Moon cakes eat more easy to get tired, if you drink a cup of light tea (to flower tea is appropriate), eat and drink, the flavor is wonderful. Third, eat moon cakes in moderation. Moon cakes contain sugar and oil (oil food) fat is high, eat more will cause gastrointestinal discomfort, especially the elderly, children (children's food) or gastrointestinal function of the weaker, eat more attention to be sure to moderate. Fourth, to eat fresh moon cakes. Festival people often buy many moon cakes, and moon cakes placed for a long time easy to cause filling deterioration, easy to eat after food poisoning. Therefore, it is best to eat mooncakes as you buy them. General family holiday, most of the moon cakes bought after the holiday, or even longer, in order to prevent the deterioration of the moon cakes, the leftover moon cakes should be properly preserved. Mooncakes are generally divided into two types of filling: soft and hard. The soft filling contains more moisture and can only be kept for about 7 to 10 days, while the hard filling can be kept for about 1 month. For those families that do not use freezers, mooncakes should not be stored in airtight containers for long periods of time. It is best to store mooncakes in bamboo baskets, cover them with a piece of clean paper, and hang them in a cool, airy place. For boxed mooncakes, the lid should be opened to allow ventilation. In addition, because the moon cakes contain more fat, storage should also pay attention to light, in order to prevent oxidation and rancidity of oil. Mid-autumn moon cakes are seasonal food, it is best to now produce, now sale and now buy, now eat, should not be put on a long time, in order to maintain the color, aroma and taste of moon cakes and should be the special flavor. Nutritional value Five-kernel mooncake filled with seeds of plant-based raw materials, such as walnuts, almonds, sesame seeds, melon seeds, hawthorn, lotus seed paste, red beans, jujube paste, and so on, which have certain health effects on the human body.　Plant-based seeds containing unsaturated fatty acids, high in oleic acid, linoleic acid, mostly to soften blood vessels to prevent arteriosclerosis beneficial; containing minerals, is conducive to improving immunity, prevention of zinc deficiency in children, iron deficiency anemia.