How to make Wuren moon cakes at home?

The raw materials for making Wuren moon cakes are: standard flour, fine sugar, cooked vegetable oil, lard, eggs, rose sugar, syrup, cooked standard flour, walnut kernels, peanuts, pine nuts, hemp seeds, washed sesame seeds, candied wax gourd, white wine, alkali and tangerine peel sugar. South almond, melon seeds, olive seeds, sugar orange cakes and cooked glutinous rice flour (replaced by cooked flour) in the traditional formula were removed, and the consumption of preserved wax gourd was increased. The production process includes syrup preparation, dough mixing, stuffing making, stuffing forming, baking, cooling and packing, which is the finished product. [2]

At the end of 20 15, the General Administration of Quality Supervision, Inspection and Quarantine and the National Standardization Administration jointly promulgated a new version of the moon cake standard. The new national standard defines the ingredients of "five-kernel moon cake" and points out that the moon cake filled with five main raw materials, namely walnut kernel, almond, olive kernel, melon seed kernel and sesame, can only be called "five-kernel moon cake". [ 1]

material

Wuren moon cake

Wuren moon cake (5 pieces)

Crust: low-gluten flour 100g, peanut oil (or vegetable oil) 30ml, invert syrup 75ml, custard powder 1/2 tablespoons, edible water 1/4 teaspoons, and sp emulsifier 1/4 teaspoons.

Five-kernel stuffing: almond 40g, walnut 40g, olive 40g[ 1], sunflower seed 40g, white sesame 30g, coconut 10g, Jinhua ham 50g, cold meat 50g, cake powder 100g, sugar 65438+ sugar.

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. [ 1]

manufacturing method

1, the proportion of mooncake skin and stuffing is 2: 8. [3]

2. Press the crust into a flat round block, wrap it into stuffing, put it into a mold, flatten it by hand to make the moon cake pattern clear, then knock it out of the mold, put it into a baking tray, and brush or spray water on the surface. [3]

3. Key points of mooncake baking

Correct filling technology

Correct filling technology

The second time: (1) bake until the surface is slightly yellow, brush the egg yolk liquid and take it out of the furnace; (2) Bake the moon cake until the surface is golden, the wall is not blue and the waist does not collapse. [3]

4, furnace temperature, fire 220℃, fire 190℃. [3]

5, quality requirements, shape and pattern clear and full, slightly convex cake waist, cake surface is not concave, no burr, burst, stuffing leakage, etc. And the skin stuffing is close. The cortex is soft, the sweetness is palatable, the epidermis is smooth and bright, and the bottom is light brown.

1. Mix the medium-gluten flour and butter in the oil skin material, knead it with both hands into coarse corn flour, and then slowly add water to knead it until the dough is smooth and non-sticky and soft as an earlobe.

2. Mix the gluten powder and salad oil in the dough evenly and knead them into a ball by hand.

3. Cover the dough and pastry with plastic wrap and relax for 30 minutes.

4. Divide the crispy dough and pastry into 15 equal parts. Roll a piece of dough with oil skin into pieces, wrap it with a piece of pastry, put it away, put it down, flatten it, roll it into a cow tongue, roll it into a small tube from top to bottom, and so on, roll all the dough with oil skin and pastry into small tubes, cover it with plastic wrap, and relax for 15 minutes.

5. Repeat the rolling action of 4 for the loose dough, cover with plastic wrap and relax for 10 minute.

Su Wu Shi ren moon cake

Su Wu Shi ren moon cake

6. Take a loose tube, press the thumb down from the seal, gather the four corners to the middle to form a ball, flatten and roll it into a round piece, wrap it with the prepared five-kernel stuffing, tighten the mouth, close the mouth, make it into a round shape, and put it into a baking tray covered with tarpaulin. Brush the whole egg liquid on the surface for 2-3 times (I don't think it's very colorful to brush the egg liquid once, but it's good to brush it once or twice more), sprinkle a little black sesame seeds on the moon cake, put it in the middle layer of the preheated oven (upper and lower fire 180 degrees 10 minutes) and bake for 30 minutes.