How to make five-nut mooncakes

As the Mid-Autumn Festival approaches, mooncakes begin to officially enter thousands of households. Among them, five-nut mooncakes should be the representative of Mid-Autumn mooncakes. Five-nut mooncakes are traditional foods that have withstood various tests for a long time. The five nuts in five-nut mooncakes are the five specified nuts. Some businesses arbitrarily change the fillings to reduce costs, making the mooncakes unpalatable, and also greatly reducing the status of five-nut mooncakes in people’s hearts. Let me introduce the production method to you in detail.

Material

Five-nut mooncakes (5 pieces)

Pastry: 100g low-gluten flour, 30ml peanut oil (or vegetable oil), 75ml invert sugar syrup, 1/2 tbsp custard powder (no omission), 1/4 tsp edible soap water, 1/4 tsp SP emulsifier

Five-nut filling: 40g almonds, 40g walnuts, 40g olives[1], 40g sunflower seeds, 30g white sesame seeds (fried), 10g coconut flakes, 50g Jinhua ham, 50g frozen pork, 100g cake flour, 100g sugar, 40ml peanut oil, 75ml water

Baking: Grease the baking tray, preheat the oven to 180 degrees, and bake for about 20 minutes

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

2. 1 gram of baking soda, 10 grams of water. Method: 1. Boil the first part of the ingredients in water for about 20 minutes and turn off the heat. 2. After removing from heat, add the second portion of baking soda water. It will no longer crystallize after cooling. Store in a bottle after it has completely cooled.

It can be stored for more than 6 months, and it is best to make it 2-3 weeks before use for better stability.

Crust Making

Stir maltitol solution and alkaline water evenly first;

Add raw oil into 1 and mix well;

Sift the flour and add it into 2, stir evenly and moisten it;

Let the dough rest for 30 minutes before using.

Filling

Five kernels: almonds, peach kernels, olive kernels, sesame kernels and melon seeds.

Preparation method

The ratio of mooncake skin to filling is 2:8.

Press the dough into a flat round piece, wrap the filling in it, put it into the mold, press it flat and compact it with your hands to make the mooncake pattern clear, then knock it out of the mold, place it on the baking tray, and brush or spray water on the surface.

Moon cake baking

Second step: (1) Bake until the surface is slightly yellow, and brush with egg yolk liquid when out of the oven; (2) Bake the mooncake until the surface is golden yellow, without any green walls or sagging.

Furnace temperature: upper heat 220℃, lower heat 190℃.

Quality requirements: the appearance and pattern are clear and full, the waist of the cake is slightly convex, the cake surface is not concave, there are no burrs, cracks, leakage of fillings, etc., and the skin and fillings are tightly attached. The skin is soft, the sweetness is just right, the surface is smooth and shiny, and the bottom is light brown.