Cantonese Traditional five kernel stuffing

Cantonese Traditional five kernel stuffing

Introduction:

"It is said that the traditional Cantonese five kernel moon cake stuffing must have olive kernel. In order to reduce the cost, many small factories often replace it with peanut kernel. However, there are olive kernels here. I've seen them before, and I don't know them even if I've seen them. Then we have to replace inferior products with peanuts. I am very puzzled about the use of a large amount of iced meat in this prescription. However, although I have doubts, I still follow the original prescription. It's just that you should be careful when adding liquid materials, a small amount of them for many times, so as not to make the filling too wet and soft. Sure enough, the amount of vegetable oil and water in the original recipe is useless, and the wine is only half poured, so it can be completely made into a ball. No matter what. "

Production steps:

Step 1: Materials

Step 2: bake all the nuts and dice them

Step 3: pour the crushed nuts and preserved fruits into a large bowl

Step 4: mix well

Step 5: add salt and pepper

Step 6: pour in the raw material

Step 7: add sesame oil

Step 8: add the chilled meat

Step 9: grasp well

The tenth step: add baijiu.

Step 11: pour in the cake powder

Step 12: grasp well

Materials required:

Iced meat: 55g

Walnut: 15g

Pumpkin seed: 10g

Melon seed kernel: 15g

Peanut kernel: 15g

Sugar wax gourd: 15g

Orange cake: 10g

Preserved cherry: 15g

White Sesame: 5g

Cake powder: 20g

Highly Baijiu: 10 grams

Sesame oil: 2G

Soy sauce: 2G

Salt: 1g

Pepper: 1g

Note: dry nuts need to be roasted in advance, and the size of dice should be adjusted according to your preference. Preserved fruit can also be changed according to their own preferences. It is not recommended to reduce the consumption of chilled meat.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: sweet