Wuren Mooncake

2025-01-07 02:59:05 7801

It can be said that the five kernel mooncake is the most traditional mooncake, so that netizens will roast that the five kernel mooncake is so disgusting, why hasn't it disappeared from the world< br>

Details of ingredients

Medium gluten flour200 grams
golden syrup 140 grams
Jianshui4 grams
peanut oil50 grams
yolk1 unit
protein1/4
milk15 grams
peanut75 grams
sunflower seeds 50 grams
Almond kernels75 grams
White sesame25 grams
Black Sesame25 grams
Cranberries50 grams
Raisins50 grams
Corn oil120 grams
High Baijiu5 grams
Maltose5 grams
Glutinous rice flour150 grams
lukewarm boiled water63 grams

Technique

difficultyintermediate
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Wuren Mooncake

1. Filling ingredients.
2. Raw materials for mooncake skins.
3. Egg yolk liquid raw material.
4. Stir fry peanuts over low heat until cooked.
5. Peel off the skin.
6. Fry sunflower seeds over low heat until cooked.
7. Stir fry black and white sesame seeds over low heat until cooked.
8. Put peanuts and almonds into a fresh-keeping bag and crush them with a rolling pin.
9. Chop cranberries into small pieces.
10. Cut raisins into small pieces.
11. Mix peanuts, almonds, sunflower seeds, black and white sesame seeds, almonds, cranberries, and raisins evenly.
12. Put glutinous rice flour into a frying pan and stir it in low heat until it is slightly yellow and has no taste of raw flour.
13. Mix the dried nuts, glutinous rice flour, maltose, peanut oil, Baijiu and warm water evenly.
14. Press firmly, seal and let stand for 2 hours.
15. Making egg yolk liquid: Mix egg yolk, egg white, and milk together and stir well.
16. Making mooncake wrappers: Mix medium gluten flour, invert syrup, soda water, and corn oil, and stir.
17. Mix and knead into a ball, seal and let stand for 3 hours.
18. Divide the five nut filling into 30 grams each.
19. Divide the mooncake skin into 20 grams each.
20. Take a portion of the crust and flatten it.
21. Place a filling, slowly push it upwards with a tiger's mouth, wrap it up, and knead it into a round shape.
22. Dip a thin layer of flour into a 50 gram mold, press gently, lift gently, and press the mold one by one.
23. Place it in a preheated oven and bake the middle layer at 195 degrees Celsius for 8 minutes to solidify.
24. Take out a thin layer of egg yolk liquid and continue baking for 15 minutes before removing.
25. Just baked, it is soft. After cooling, it becomes hard. It should be sealed and stored, and oil should be returned for three days.