The Mid-Autumn Festival is approaching, the friends in the food group are making mooncakes, I was tempted by the beautiful pictures they sent, my hands itched [shy] thinking about the materials at home, not thinking about the oven after opening

The Mid-Autumn Festival is approaching, the friends in the food group are making mooncakes, I was tempted by the beautiful pictures they sent, the hands itched [shy] thinking about the materials at home, do not consider the oven after opening the kitchen to increase the temperature, to meet my hand addiction on the line [Ya Ya] [Ya Ya] [Ya Ya] Next I will share the method of a five-ren mooncake!

Invert syrup can be made at home or bought ready-made, I am afraid of trouble, directly buy ready-made syrup

⚠️⚠️ Crust of Cantonese mooncake: (Layered 27 grams of each crust, can be divided into 20)

Invert syrup: 190 g

Water: 4 g

Low powder: 275 g

Peanut oil: 75 g

Procedure:

1, invert the syrup to add water with egg pumping to do a good job of emulsification

2: Add peanut oil to continue to emulsify

3, add low gluten flour and stir until there is no dry powder, pay attention ⚠️ not to rub too much is easy to leak

4, cover the plastic wrap, room temperature wake up for about 2 hours (if the temperature is too high, you can put the refrigerator)

⚠️⚠️ The role of adding water:

1. Neutralize the acid in the inverted syrup to prevent the mooncake from producing sour taste and affecting the taste

2, so that the moon cake crust alkalinity increases, is conducive to the crust coloring, the higher the alkalinity, the easier to color

3. The neutralization reaction between the water and acidity produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of the crust, making the taste of the crust more loose and not deformed.

⚠️ [Bixin] Five kernel filling ingredients: (Can make 11 fillings of about 55 grams)

Nut part

Walnut kernels: 50 g

Cashew nuts: 30 g

Pistachio kernels: 30 g

Pumpkin seeds: 30 g

Watermelon seeds: 30 g

Almond strips: 50 g

White sesame seeds: 40 g

Pine nut kernels: 30 g

Ingredients section:

Cranberry crushed: 40 g

Orange cake: 20 g (I have the layer of sugar that washes off the surface)

Caster sugar: 15 g

Rose sauce: 15 g

Direct drinking water: 45 g

High liquor (above 50 degrees): 18 g

Cooked high powder: 120 grams (you can also buy cooked Sanyo high powder)

Peanut oil: 50 g

[Bixin] operation steps:

Mix the nut part and the ingredient part, mix them evenly, pinch them in your hands to form a ball, do not scatter on it, and then cover with plastic wrap and let it stand for half an hour, and then divide it into about 55 grams each

Warm tips: the nut part can be configured according to their own preferences, nuts are recommended to buy raw, bake the aroma with an oven or air fryer, do not buy cooked, do not buy a variety of flavors, the original taste is the best. The traditional five-kernel mooncake contains winter melon candy, ice meat and green and red silk, which I didn't add because I didn't like it.

Note ⚠️⚠️

Everyone's oven is different, the temperature is also different, the furnace temperature is for reference only, and it needs to be adjusted according to the situation of their own oven

[Bixin] baking steps:

After pressing the mold, use a soft bristle brush to sweep away excess dry powder

Spray cold water on the surface into the oven, heat at 210 degrees Celsius, heat 165 degrees, bake for 6 minutes, remove and place at hand temperature

Brush egg liquid, a thin brush layer, not too much, too much to affect the appearance, adjust the direction of the baking pan and bake again into the oven for 6 minutes, the oven temperature on the fire 200 degrees under the fire 160 degrees

At the end of the time, take out and place the hand temperature again, a thin brush layer of egg liquid, heat on the stove temperature 190 degrees, heat 160 degrees, bake for another 5 minutes, pay attention to observation, if the surface color is too fast, you can cover tin foil

When the time comes to take it out, the surface is golden, don't bake too burnt, otherwise the color after returning to the oil will be particularly dark!

I am Lisa Food Sharing, a foodie who likes to cook, likes food, likes baking, non-professional, has been learning on the road of food, growing and learning with everyone, thank you for your attention, thank you! #I Love Pasta ##Gourmet Beauty #Food# #美食分享 #