Filling formula of wuren moon cake

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 stuffing: almond 40g, walnut 40g, olive 40g[3], sunflower seed 40g, white sesame 30g (fried), coconut 10g, Jinhua ham 50g, cold meat 50g, cake powder 100g and sugar 100g.

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 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.

Correct packing technique 3. The baking of moon cakes is divided into two steps:

(1) Bake until the surface is slightly yellow, and brush the egg yolk liquid 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℃.

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.