Five kernel cake with two effects

Five kernel cake with two effects

Introduction:

"Pastry cakes should be considered as Soviet style moon cakes. They are often eaten at ordinary times, unlike Cantonese style moon cakes, which are only eaten in the Mid Autumn Festival. The skin is very crisp, and I don't know who the prescription is. Anyway, I read many gourmet posts! "

Production steps:

Step 1: put the five kernels and raisins in a bowl, flour, glutinous rice flour, etc

Step 2: mix rose sauce, sugar, oil, wine, salt and water (do not add water at one time)

Step 3: after mixing, divide into 20 portions (35g each)

Step 4: mix the flour and sugar evenly, pour milk into the middle, add lard, mix well in the middle, then mix the flour, knead into a smooth and soft dough

Step 5: mix the low gluten flour and lard with chopsticks, then knead them to make pastry dough; cover the two kinds of dough and relax for 30 minutes;

Step 6: divide the two kinds of dough into 20 equal parts (22G water and oil crust, 15g pastry)

Step 7: take a portion of the water oil dough, flatten it, wrap it in a portion of the pastry dough, and slowly close the mouth,

Step 8: close the mouth down and roll it into the shape of a cow's tongue,

Step 9: turn over and roll up from top to bottom

Step 10: finish the rest in turn, cover with plastic wrap and wake up for 20 minutes;

Step 11: take another small roll and flatten it,

Step 12: roll evenly, turn over and roll up from top to bottom. Finish the rest in turn, cover the plastic film again and let it stand for 20 minutes

Step 13: take a roll and roll it into a round shape with a rolling pin,

Step 14: pack in the five kernel stuffing, slowly push the skin with the tiger mouth and squeeze it tightly,

Step 15: make a circle,

Step 16: put it into the paper covered baking tray with the mouth closed down and flatten it; use chopsticks to place red dots on the red pigment

Step 17: preheat the oven, middle layer, bake for 40 minutes (my oven is older)

Step 18: the skin is crisp

Step 19: make the other 10 round (repeat steps 13-16), brush the egg liquid (yolk), sprinkle sesame seeds (the same wrapping method, that is, do not flatten in step 16, put them directly into the plate)

Step 20: in the middle layer, baking for 40 minutes (in the old oven) will produce different effects.

Step 21: it's delicious, thin skin, lots of stuffing, crisp and crumbling

Materials required:

Oilskin: Flour: 250g

Water oil skin: milk: 120g

Pastry: low flour: 200g

Water oil skin: sugar: 25g

Water oil skin: Lard: 40g

Pastry: Lard: 100g

Melon seed kernel, pumpkin seed kernel: 40g each

White sesame and black sesame: 40g each

Cooked walnut and peanut: 40g each

Cooked flour: 100g

Cooked glutinous rice flour: 50g

Water: 80ml

Sugar: 60g

Oil: 35g

Rose sauce: 3 tablespoons

Baijiu: 1 tablespoons

Salt: 3 G

Raisins: moderate

Note: the latter, brush the egg liquid should be divided into two to three times (after each brush dry will brush), and then sprinkle sesame, so that the color is good-looking.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet