Wuren mooncake ingredients

Every household eats mooncakes during the Mid-Autumn Festival. The most traditional type of mooncake is the five-nut mooncake. The taste is richer than other mooncakes because the fillings of the five-nut mooncake are more diverse. It is made by grinding various dried fruits, and the flour used needs to be stirred many times, so that the flour can feel more delicate when eaten.

Material

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

1. Stir maltitol solution and alkaline water evenly;

2. Add raw oil into step 1 and mix well;

3. Sift the flour and add it into step 2, mix well and moisten;

4. Let the dough rest for 30 minutes before use.

Filling

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

Preparation method

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

2. Press the dough into a flat round piece, wrap the filling in it, put it into the mold, press it flat 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.

3. The mooncakes are baked in two steps: (1) Bake until the surface is slightly yellow and brush with egg yolk liquid when out of the oven; (2) Bake until the mooncakes are golden yellow in color without any green walls or sagging.

4. Oven temperature: upper heat 220℃, lower heat 190℃.

5. 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.

The raw materials for making five-nut mooncakes are: standard flour, high-quality white sugar, cooked vegetable oil, lard, eggs, rose sugar, syrup, cooked standard flour, walnut kernels, peanuts, pine nut kernels, sesame seeds, washed sesame seeds, winter melon candied fruit, white wine, alkali, and orange peel candy. The southern almonds, melon seeds, olive kernels, tangerine cakes, and cooked glutinous rice flour (replaced with cooked flour) in the traditional recipe were removed, and the amount of candied winter melon was increased. The production process includes preparing syrup, making dough, making stuffing, filling and shaping, baking, cooling and packaging.