When making Wuren moon cakes, in addition to the above five kinds of dried nuts, there are green shredded pork, rock sugar, flour, lard and so on. It will be baked together, and the moon cakes made in this way combine the essence of various foods.
Specific practices are as follows:
Ingredients: 75g of peanuts, 75g of pumpkin seeds, 40g of melon seeds, 60g of almonds, 75g of black sesame seeds, 75g of white sesame seeds, 50g of dried cranberries, 25g of raisins and 200g of common flour.
Accessories: glutinous rice flour 160g, warm water 85g, glutinous rice 4g, maltose 150g, corn oil 80g, invert syrup 140g, peanut oil 50g, egg yolk 1, egg white 8g and pure milk 15g.
Steps:
1, making mooncake skins. Pour peanut oil, invert syrup and water into a large bowl and stir well.
2. Pour in common flour, stir and mix slightly, and then grasp it evenly with your hands to form a ball. Don't rub it, or it will harden, then wrap it tightly with plastic wrap and let it stand for three hours.
3, the filling of moon cakes, raw fillings such as pumpkin seeds are baked in the oven, and the size is baked separately to avoid some scorching and some unripe.
Knock the nuts into the bag and crush them with a rolling pin. The degree of crushing is not particularly broken, but it is not extra large. Cut the dried cranberries and raisins with scissors, so that the particles will be more uniform.
5, glutinous rice flour into the pot, stir-fry for about ten minutes, stir-fry slightly yellow.
6. Pour the fried glutinous rice flour into the nuts, stir well, then add maltose, corn oil and warm water, put on disposable gloves and grab it evenly until it can be agglomerated and spread out by hand. Finally, cover with plastic wrap and let stand for two hours.
7. Divide the stuffing into 35g balls, hold them firmly by hand, and cover them with plastic wrap for later use.
8. Divide the skin into 15g balls, first wrap them with plastic wrap, then take them out one by one, and press them into thin slices with your hands.
9. Put the stuffing on the dough, wrap it tightly with the help of the tiger's mouth and round it. Try to avoid too much air when wrapping, which will lead to the ugly shape of moon cakes.
10, sprinkle a thin layer of high-gluten flour inside the mold, not too much, so as not to affect the clarity of the pattern.
1 1. The moon cake is also sprinkled with a layer of high-gluten flour and kneaded into an oval shape.
12. Put the moon cake into a grinding tool and flatten it. It is very important to press the moon cakes gently first, and then from heavy to light. The whole action is repeated about five or six times.
13. Put the prepared moon cakes into a baking tray, put them into a preheated oven and bake at 200 degrees for 5 minutes.
14, prepare an egg yolk, add a quarter of egg white and 15g pure milk and mix well.
15. Brush a thin layer of egg liquid on the surface of the moon cake with a Mao Mao brush, then put it in the oven and bake at 175 for 8 minutes.
16, take out and brush a thin layer of egg liquid, and bake in the oven 175 degrees until the color is the highest.
17. Don't eat the baked moon cake stuffing in a hurry, let it cool completely, put it in a sealed bag, and return the oil in two to three days. The color of moon cakes after oil return will be very beautiful.