How to make Wuren moon cake?

Peel: 100g low-gluten flour, 30ml peanut oil (or vegetable oil), 75ml invert syrup,

Custard powder 1/2 teaspoons (not stored), edible scoop water 1/4 teaspoons, and sp emulsifier 1/4 teaspoons.

Five-kernel stuffing: 40g almond, 40g walnut, 40g olive and 40g sunflower seed.

White sesame (fried) 30g, coconut 10g, Jinhua ham 50g, chilled meat 50g,

0/00g cake powder/kloc-,0/00g sugar/kloc-,40ml peanut oil and 75ml clear water.

Baking: Grease the baking tray, preheat the oven to 180℃ and bake for about 20 minutes.

1. 500g of sugar, 0/60g of water/kloc-0, 3 tablespoons of lemon juice (or white vinegar).

2. Baking soda 1g, water 10g Practice:1g. Boil the first part of the material in water for about 20 minutes, then turn off the heat.

2. After leaving the fire, add a second portion of baking soda water, which will not crystallize after cooling, and put it in a bottle after completely cooling.

It can be stored for more than 6 months, and it is best to stabilize it for 2-3 weeks before use.

Cake shell making

1, maltitol solution and alkaline water are stirred evenly first;

2. Add crude oil into 1 and stir evenly;

3. Sieve the flour, add it into 2, stir it evenly and magnetically wet it;

4. Use the dough 30 minutes after waking up.

infilling

Five kernels: almond, peach kernel, olive kernel, sesame kernel and melon seed kernel.

manufacturing method

1, the proportion of mooncake skin and stuffing is 2: 8.

2. Press the crust into a flat round piece, wrap it with stuffing, put it into a mold, and flatten it by hand to make the moon cake pattern clear.

Then knock out the mold, put it in a baking tray, and brush or spray water on the surface.

3. The moon cake is baked in two stages: (1) until the surface is slightly yellow, and the egg yolk liquid is brushed out of the oven;

(2) Bake the moon cake until the surface is golden, the wall is not blue and the waist does not collapse.

4, furnace temperature, fire 220℃, fire 190℃.