Five-nut mooncake is one of the traditional pastries of the Han nationality and a type of Cantonese-style mooncake. It is the most famous among the various mooncakes during the Mid-Autumn Festival. It has the characteristics of exquisite ingredients, thin skin and rich fillings, delicious taste, not easy to break, and easy to carry. This kind of mooncake is drum-shaped, with slightly bulging sides, clear patterns and writing, regular shape, no broken skin, no filling, and clear corners; the edge is ivory, and the bottom is brownish red; the taste is sweet, soft and crispy, and there are many kinds Nutty aroma.

Materials

Almonds, peach kernels, peanut kernels, sesame seeds, melon seeds

Shape

Drum-shaped

Recipe

Five-nut mooncake

In 1939, it was introduced to Yunnan with the establishment of Kunming Guansheng Garden. The five-nut mooncakes produced by Kunming Guanshengyuan have been improved on the traditional Cantonese five-nut mooncake formula, so that the product not only retains the original style of Cantonese-style mooncakes, but also has the local flavor of Yunnan. The raw materials for making five-nut mooncakes are: standard flour, high-quality white sugar, cooked vegetable oil, lard, eggs, rose sugar, syrup, cooked standard powder, walnut kernels, peanuts, pine nuts, hemp seeds, washed sesame seeds, candied winter melon, Liquor, alkali, orange peel sugar. The southern almonds, melon seeds, olive kernels, sugar orange cakes, and cooked glutinous rice flour (replaced with cooked flour) in the traditional recipe were removed, and the amount of winter melon preserves was increased. The production process includes preparing syrup, making dough, making stuffing, filling and shaping, plating and baking, cooling and packaging, which is the finished product.

Ingredients

Cake crust: 100g low-gluten flour, 30ml peanut oil (or vegetable oil), 75ml invert syrup, 1/2 tablespoon custard powder (no need to omit), edible 1/4 tsp of water, 1/4 tsp of SP emulsifier

Five kernel fillings: 40g almonds, 40g walnut kernels, 40g peanut kernels, 40g sunflower seeds, white sesame seeds (Saute until fragrant) 30 grams, 10 grams of shredded coconut, 50 grams of Jinhua ham, 50 grams of ice meat, 100 grams of cake powder, 100 grams of sugar, 40 ml of peanut oil, 75 ml of water

Baking: Grease a baking sheet. Preheat the oven to 180 degrees and bake for about 20 minutes

1. 500g sugar, 160g water, 3 tablespoons lemon juice (or white vinegar)

2. 1g baking soda, 10 grams of water Method: 1. Boil the first part of the ingredients for about 20 minutes and then turn off the heat. 2. After removing from the fire, add the second part of baking soda water. After cooling, it will no longer crystallize. After it is completely cooled, put it in a bottle for storage.

It can be stored for more than 6 months. It is best to use it before use. Production is relatively stable in the first 2-3 weeks.

Cake crust production

1. Stir maltitol solution and alkaline water evenly;

2. Add raw oil into 1 and stir evenly;

3. Sift the flour and add in 2, mix evenly and magnetically moisten;

4. Let the dough rest for 30 minutes before use.

Stuffing

Five kernels: almonds, peach kernels, peanut kernels, hemp kernels and melon seeds.

Preparation method

1. The ratio of mooncake skin to filling is 2:8.

2. Press the cake skin into a flat disc, wrap it with stuffing, put it into the mold, press it flat with your hands to make the mooncake pattern clear, then knock out the mold, put it into the baking pan, and brush the surface. water or spray.

3. Mooncake baking points

Correct stuffing technique

Two steps: (1) Bake until the surface is slightly yellow, then brush with egg yolk liquid ; (2) Bake the mooncakes until the surface is golden brown, no green walls, no sagging waist.

4. Furnace temperature: 220℃ for upper heat and 190℃ for lower heat.

5. Quality requirements: clear and plump appearance, slightly convex waist, no dent in the surface, no burrs, bursting, leakage of fillings, etc., and tight skin and filling. The cortex is soft, the sweetness is palatable, the skin is moist and shiny, and the bottom is light brown.

Five-nut combinations

One type of combination is the five types of nuts mentioned above. Another famous combination is: almonds, sunflower seeds, winter melon seeds, terminalia terminalia horn), pumpkin seeds. The cost of selecting the above ingredients is higher, but the taste is also better.

Quality Identification

Shopping

1. Look at the brand and try to choose products from famous and time-honored brands.

2. Look at the trademark and buy products with complete production labels and specifications.

3． Look at the production date and shelf life.

4. Look at the quality of the outside of the packaging. After all, it is a good gift for festivals

Look at the appearance

First of all, the mooncakes are uniform in size and plump. The surface of Cantonese-style mooncakes is light brown, the vertical wall is creamy yellow, the egg paste is evenly applied, and the pattern is marked with the factory name and filling core. Beijing-style mooncakes have no pattern or product name, and have a brownish-yellow crust, such as homemade red dough. They are not bare, neither raw nor mushy, and have no sugar or filling.

Second Smell

Fresh quality mooncakes can emit a unique tangy fragrance of mooncakes. Due to different raw materials, the fillings have different fragrances. If the mooncakes are made with low-quality raw materials or stored for a long time, they will smell a strange smell or smell.

The third is to taste

Generally, Cantonese-style mooncakes have thin crust and large fillings, pure taste, soft and refreshing texture. The filling is mainly made of lotus paste, coconut paste, egg yolk, fruit and various meat fillings, and is moderately sweet and salty. The fillings of Beijing-style mooncakes are delicate and complicated to make. There are four types of mooncake skins: oil skin, puff pastry, pulp skin and Jingguang skin; the filling core is divided into three categories: kneaded filling, fried filling and rubbed filling. The filling core contains more fruit ingredients, which can be seen after cutting. From peach kernels, melon kernels, hemp kernels, osmanthus flowers, green and red silk threads and various fruit ingredients, the red mooncakes also contain rock sugar, which makes them taste crispy, soft and delicate. Low-quality mooncakes not only have tough skin and no crispy fillings, but also often have a bitter taste.

Since the 21st century, there have been many types of mooncakes in the market, including sugar-free mooncakes, snowskin mooncakes, fruit mooncakes, grain mooncakes, vegetarian mooncakes, flower mooncakes, edible fungus mooncakes, etc., which are suitable for different groups of people. According to reports, if you eat mooncakes with tea, it can relieve greasiness and aid digestion, and chew it slowly and add flavor to the mooncakes. Generally speaking, it is better to drink oolong tea when eating salty mooncakes, and scented tea when eating sweet mooncakes.

Notes

1. Eat salty first and then sweet. If there are two kinds of mooncakes, sweet and salty, you should taste them in the order of salty first and then sweet, otherwise you will not be able to eat them. The taste comes.

2. Eat mooncakes with tea. If you eat too many mooncakes, you will get tired easily. If you drink a cup of light tea (scented tea is suitable) and drink it while eating, the taste will be even more wonderful.

3. Eat mooncakes in moderation. Mooncakes contain high amounts of sugar and oil (oil food). Eating too much will cause gastrointestinal discomfort, especially for the elderly, children (children's food) or gastrointestinal function. Those who are weak should pay more attention when eating and must eat in moderation.

4. Eat fresh mooncakes. People often buy many mooncakes at one time during festivals, and mooncakes left for a long time can easily cause the fillings to deteriorate and food poisoning after eating. Therefore, it is best to eat mooncakes as you buy them. .

When families celebrate festivals, most of the mooncakes they buy will last until after the festival, or even longer. In order to prevent the mooncakes from deteriorating, leftover mooncakes should be properly stored.

The fillings of mooncakes are generally divided into two types: soft and hard. Soft fillings contain more water and can only be stored for about 7 to 10 days, while mooncakes with hard fillings can be stored for about 1 month. For those who For families that have not used refrigerators, mooncakes are generally not suitable to be stored in sealed containers for a long time. It is best to store them in a bamboo basket, cover it with a piece of clean paper, and then hang it in a ventilated and cool place. Boxed mooncakes should be stored in Open the box lid to allow ventilation. In addition, because mooncakes contain a lot of fat, they should be protected from light when storing to prevent the oil from oxidizing and going rancid.

Mid-Autumn Mooncakes are seasonal foods. They are best produced, sold, bought and eaten now. They should not be stored for too long in order to maintain the color, aroma, taste and special flavor of the mooncakes.

Nutritional value

The fillings of five-nut mooncakes are mostly made of plant-based seeds, such as walnut kernels, almonds, sesame seeds, melon seeds, hawthorn, lotus paste, red beans, jujube paste, etc. It has certain health care effects on the human body. Plant seeds are high in unsaturated fatty acids, mostly oleic acid and linoleic acid, which are good for softening blood vessels and preventing arteriosclerosis; they also contain minerals, which are good for improving immunity and preventing zinc deficiency and iron deficiency anemia in children.