Five-kernel stuffing (remaining)

Favorite nuts 250g

30 grams of cranberries

20 grams of raisins

50 grams of sugar

Broken rock sugar 30g

70g glutinous rice flour

30 grams of medium gluten powder

Qingshuike

30 grams of corn oil

High-alcohol liquor 5g

Recipe of cake crust

Inverted syrup140g

Guishui 5g

Peanut oil 55g

200 grams of medium gluten powder

Practice steps

1. Put the nuts in the baking tray in turn, bake at 130℃ until slightly yellow, and break them with a cooking machine.

2. Add sugar and dried fruit and mix well with fried flour.

3. Pour in water, oil and wine, and mix well by hand to form a dough.

4. After the invert syrup and the scooped water are evenly mixed, add peanut oil for emulsification, and then pour in medium gluten flour and knead until smooth.

5. Divide the stuffing into 30g and the dough into 20g. After flattening, the stuffing is wrapped and pressed into shape with a mold.

6. Preheat the oven to 200 degrees, spray water on the surface of the moon cake, and bake in the middle layer of the oven for 5 minutes to finalize the design. 6. Brush the egg yolk water after taking it out and bake it at 170- 180 for 8 minutes until the surface is golden.

7, Hayes K5 air oven, one get ten free, food in one step.

skill

The ratio is the ratio I have used for many years, and it is not recommended to change it at will. Liquor with high alcohol content cannot be preserved. Excess stuffing can be refrigerated and used directly next time.