Method for make authentic old-fashioned Wuren moon cake

Authentic old-fashioned Wuren moon cakes are made as follows:

Tools/Materials: Inverted syrup, peanut oil, glutinous rice flour, walnut kernels, almonds, cashews, pumpkin kernels, sunflower kernels, pine nuts, peeled cooked peanuts, black sesame seeds, white sesame seeds, flower sauce, kumquat sugar, candied wax gourd, raisins, dried cranberries, fine sugar, cooked peanut oil, boiled water and cooked glutinous rice flour.

1, invert syrup, peanut oil, scoop water and mix well.

2. Add the sieved medium powder and stir evenly until there is no dry powder.

3. Put it in a fresh-keeping bag and let it stand at room temperature for more than two hours.

4. After the foreskin is left standing, the five-kernel stuffing is made. Stir-fry all kinds of dried fruits, peel peanuts and chop them. Or divide it according to the size and bake it in the oven in batches. Don't bake at the same time, or some will be burnt and some will not be cooked.

5. Larger candied fruit should be diced for later use, such as kumquat sugar, sugar wax gourd and dried cranberries.

6, cooked peanut oil is hot, poured on dried nuts, quickly mixed well, more fragrant. Be sure to hurry, don't burn the nuts. Add the flower paste, kumquat sugar, sugar wax gourd, raisins, dried cranberries, fine sugar and boiled water and mix well.

7. Add the cooked glutinous rice flour and stir well. According to personal taste, glutinous rice flour and medium flour can also be added.

8. All the five kernels are kneaded into a ball for later use.

9. After the crust is left standing, all the cakes are round.

10, take a crust, squash it, put a five-kernel stuffing, hold the stuffing in your right hand, rotate the crust with your left hand, push it up and close it. Put some flour in the moon cake mold, shake it to make the flour stick in the mold, and then pour out the flour to prevent it from sticking. Put the wrapped moon cakes into the mold and press out beautiful patterns.

1 1. Spray some water and bake at 200 degrees in the middle layer of the preheated oven for 8 minutes. After the pattern is set, take it out to cool and brush it with a layer of egg liquid. Use a soft brush instead of a silicone brush. Brush only the surface pattern with egg liquid. Remember to brush less, or the pattern will not be clear. Then put it in the middle layer of the oven 190 degrees 15 minutes.

12. When the moon cake is baked and cooled, the crust will be hard. After the moon cake is cooled, it will be sealed and stored for about 3 days, and the skin will become soft and oily. This is the so-called oil return, and you can eat it after the oil return.