What are the five ingredients in a five-kernel mooncake?

The five-kernel mooncake is one of the traditional Han Chinese pastries, belonging to a kind of Cantonese mooncake, which is the most famous among the various mooncakes in the Mid-Autumn Festival. It is characterized by elaborate ingredients, thin skin with a lot of filling, delicious taste, unbreakable, easy to carry and so on. This kind of mooncake is drum-shaped, with slightly bulging sides, clear patterns and characters, decent shape, unbroken skin, no filling, and clear corners; ivory-colored edges and brownish-red bottom; sweet taste, soft and crispy, and a variety of nutty aroma.

Ingredients

Almonds, peach kernels, peanut kernels, sesame kernels, melon seeds

Shape

Drum shape

Methods

Five-kernel mooncake

It was introduced to Yunnan in 1939, with the founding of Kunming Kuan Sheng Yuan. The five-kernel mooncake produced by Kunming Guanshengyuan is an improvement on the traditional Cantonese five-kernel mooncake recipe, so that the product retains the original style of the Cantonese mooncake, but also carries the local flavor of Yunnan. The ingredients used to make the five-kernel mooncake are: standard flour, top-quality white sugar, cooked vegetable oil, lard, eggs, rose sugar, syrup, cooked standard powder, walnut kernel, peanut rice, pine nut kernel, hemp kernel, washed sesame seeds, winter melon preserves, white wine, large alkali, orange peel sugar. Remove the traditional recipe of south almonds, melon seeds kernels, olive kernels, sugar tangerine cake, cooked glutinous rice flour (replaced by cooked flour), and increase the amount of winter melon preserves. The production process is to prepare syrup, make skin dough, make filling, wrap and mold, plate and bake, cool and box, which is the finished product.

Ingredients

Crust: 100g low gluten flour, 30ml peanut oil (or vegetable oil), 75ml converted sugar syrup, 1/2 tbsp custard powder (not to be omitted), 1/4 tsp cooking alcohol, 1/4 tsp SP emulsifier

Five-kernel stuffing: 40g almonds, 40g walnuts, 40g peanut kernels, 40g sunflower seeds, 30g sesame seeds, 30g coconut oil, 30g fried sesame seeds, 30g coconut oil, 40g peanut seeds, 40g sunflower seeds, 30g white sesame seeds, 30g coconut oil, 30g white sesame seeds. Fried) 30g, 10g of coconut, 50g of Jinhua ham, 50g of ice pork, 100g of cake flour, 100g of sugar, 40ml of peanut oil, 75ml of water

Baking: grease a baking tray, preheat the oven at 180 degrees and bake for about 20 minutes

1. 500g of granulated sugar, 160g of water, 3tbsp of lemon juice (or white vinegar)

2. baking soda 1g, 10g water Directions:1. Boil the first part of the ingredients for about 20 minutes, then remove from the heat. 2. Remove from the heat, add the second part of the baking soda water, and when it cools down, it will no longer crystallize, and then put it in the bottle for storage after it cools down completely.

It can be put in the bottle for more than 6 months, and it is better to make it 2-3 weeks before using it to make a more stable one.

Crust production

1, maltitol liquid, alkaline water first stirred well;

2, raw oil added to 1, stirred well;

3, the flour sieve added to 2, stirred well, magnetically moistened;

4, 30 minutes after the dough to wake up and then use.

Filling

Five kernels: almonds, peach kernels, peanut kernels, hemp kernels and melon seeds.

Making Methods

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

2, press the skin into a flat round, wrap it into the filling, put it into a mold, press it flat and compact it with your hands to make the mooncake pattern clear, knock it out of the mold and put it into a baking dish, brush the surface with water or spray it with water.

3, moon cake baking points

correct filling wrapping techniques

secondary: (1) baked until the surface of the yellowish, out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown, not green wall, not collapse waist.

4, oven temperature, top fire 220 ℃, bottom fire 190 ℃.

5, quality requirements, the shape of the pattern is clear, full of full, the cake waist slightly convex, the cake surface is not concave, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is moist and bright, the bottom is light brown.

Five kernel collocation

One type of collocation is the five kinds of kernel as mentioned above, and another famous collocation is: almonds, sunflower kernel, winter melon seed kernel, elemi (elemi angle), pumpkin seed kernel. These are more costly, but also more flavorful.

Fine identification

Shopping

1. Look at the brand, try to choose those famous brand name products.

2. Look at the trademark, buy the production mark standardized and complete products.

3. Look at the production date and shelf life.

4. Look at the outside of the package is good or bad, after all, it is a holiday gift

A look at the appearance

First of all, the mooncake is a block of uniform size, circumference and fullness. 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.

Two smell

Quality of fresh moon cakes, can emit a moon cake unique pungent aroma, due to different raw materials, the skin filling aroma varies. If the use of poor-quality raw materials or storage of moon cakes for a long time, it will smell a strange odor or harla flavor.

Third is to 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 various 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 cakes, iced moon cakes, fruit moon cakes, grains moon cakes, vegetarian moon cakes, flower moon cakes, edible fungi moon cakes, 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.

Precautions

One, first eat salty and then eat sweet. If there are two kinds of sweet and salty mooncakes, you should taste them in the order of salty first and then sweet, otherwise you can't eat the flavor.

Two, tasting moon cakes with tea. Eat more moon cakes easy to get tired, if you drink a cup of tea (to flower tea is appropriate), eat and drink, the flavor is wonderful.

Three, 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, be sure to moderate.

Four, to eat fresh moon cakes. People tend to buy a lot of moon cakes during the holidays, and moon cakes placed for a long time is easy to cause the filling deterioration, easy to eat after food poisoning. Therefore, it is best to buy and eat mooncakes.

The majority of the mooncakes purchased during the festive season can be eaten after the festival, or even longer. In order to prevent the mooncakes from spoiling, the leftover mooncakes should be properly preserved.

The mooncake filling is generally divided into two types: soft and hard. Soft mooncakes contain more water and can only be stored for about 7 to 10 days, while hard mooncakes can be stored for about 1 month. For those who have not used the refrigerator family, moon cakes should not be stored in sealed containers for a long time, it is best to be stored in a bamboo basket, covered with a clean sheet of paper, and then hanged in a cool, ventilated place. For boxed mooncakes, the lid should be opened to allow ventilation. In addition, because the moon cake contains more fat, storage should also pay attention to avoid light, in order to prevent the oxidation of oil rancidity.

Mid-Autumn Mooncakes are seasonal food, the most appropriate now, 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 the mooncakes and should be the special flavor.

Nutritional value

Five-kernel moon cakes filled with seeds of plant-based raw materials, such as walnuts, almonds, sesame seeds, melon seeds, hawthorn, lotus seed paste, red beans, jujube puree.　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.