A classic old-fashioned moon cake tutorial with less oil and less sugar, the recipe is authentic, and the taste is pure to restore the taste of childhood

Today's tutorial restores a favorite classic flavor of five-kernel mooncakes when I was a child

In that era when there was no flowing heart filling, no durian filling, and no variety of fruit fillings

Regarding the Mid-Autumn Festival, all the delicacies are firmly locked in the fragrant five-kernel stuffed mooncakes

And deeply imprinted in the depths of our memory......

The traditional five-kernel filling, thick skin and crispy bottom, delicious and non-staining, low sugar and low oil, accurately restore the classic taste of childhood!

Ingredient Preparation:

Filling: 60g all-purpose flour, 200g of various nuts, 18g of corn oil, 40g of honey, 20g of water

Crust: 80g corn oil, 50g egg liquid, 70g sugar, 2g baking soda, 2.5g aluminum-free baking powder, 260g all-purpose flour, appropriate amount of whole egg liquid

Steps:

1. First fry some cooked flour, about 60g, and add it to the filling, which can increase the clumping of the filling and relieve oiliness. Remember to use an induction cooker, if you have a gas stove, remember to pour in the flour first and then turn on the fire, stir-fry the whole process with a small movement, and fry until the flour is slightly yellow, and the aroma of wheat comes out

Weigh out 50g of fried flour and set aside. Because the flour will become lighter after frying, and there will be some loss, so you should put a little more in it at the beginning

2. Then prepare some of your favorite nuts, nuts, and black and white sesame seeds, a total of 200g, large grains to chop some, otherwise it is not good to wrap

It is said that when I was a child, the green and red orange peel silk in the five-kernel mooncake was a nightmare for many friends, so I didn't put it today

Pour the crushed nuts into a large bowl, add the sautéed flour, 18g of corn oil and 40g of honey, and put on gloves to grasp and mix all the ingredients well

If the stuffing is dry, add 20g of water in small amounts and many times until the stuffing becomes sticky and sticky, and it will form a ball with your hands

Next, weigh and divide the mixed stuffing into portions, 100g of moon cakes, 40g of stuffed dough, and 60g of dough

Today's moon cakes are thick and crispy, and they taste fragrant but not greasy, sweet but not sluggish, if you like thin skin and big filling, you can change the weight of the dough and the filling ball

The recipe is made of just 8 doughs, then cover with plastic wrap to prevent air drying. Set aside.

3. Prepare the dough with a puff pastry. Add 80g of corn oil or peanut oil, 50g of egg liquid at room temperature, and 70g of white sugar to a large bowl, and whisk with a whisk until the volume swells, the color is white and completely emulsified

Add 2g of baking soda and 2.5g of aluminum-free baking powder to the egg batter and stir again

4. Add 260g of all-purpose flour, which is ordinary household flour

First, use chopsticks to stir the flour and egg batter into a large dough, and when stirring, do not make circles to make the flour into a ball, as long as it is lumpy

Then fold and press repeatedly to smooth the dough, remembering not to knead the dough back and forth repeatedly to make the dough tense

After the dough is glutened, the mooncake crust baked will no longer be crispy and fluffy, and it will become hard and have a poor taste

5. Weigh 60g of dough each, then simply arrange it into a circle, do not overknead it, and cover it with plastic wrap to prevent it from drying out

6. Now it's time to start wrapping, first flatten the dough and then knead it into a small bowl with both thumbs

After putting in the dough, hold the dough ball with one hand and keep the dough up with the other

Pinch the closure tightly and finish it smoothly

7. This is a 100g moon cake mold, the classic five-kernel pattern, you can choose your favorite pattern pattern

Place the mooncake dough into the mold

Buckle upside down in the baking tray, press the pattern vertically downward, and push out the moon cake embryo

8 moon cake embryo is formed, (^-^) V

8. Preheat the oven, top and bottom heat, 190°, bake for 5 minutes to set

Take it out after 5 minutes, brush with a layer of whole egg liquid, it is a whole egg liquid not egg yolk liquid, brush the egg yolk liquid will bake it into a bun

When brushing, the action should be light, and don't break the moon cake

Put it in the oven again, bake at 180°, bake for 15 minutes and it is ready to bake.

The temperature and time here are only for your reference, and the specific temperature and time depend on the temper of the owner of your oven

The old-fashioned five-kernel mooncakes with a strong aroma are baked!

The formula with golden color and less oil and sugar is safer to eat

Reminiscing about the classic taste of childhood, in addition to reminiscing about childhood, it can also be packaged and given away

Handmade, full of sincere holiday wishes!

The thick skin and crispy bottom, fragrant ghee and moist, are the old flavors that linger in my heart for a long time when I was a child!

Mellow and classic authentic old-fashioned five-kernel mooncakes, sweet but not greasy, delicious and non-sticky