How to make moon cakes in Beijing?

Seal: maltose 1/2 teaspoons of honey 1/2 teaspoons of white sugar 1/2 teaspoons.

2 tablespoons water and 1/4 teaspoons edible alkaline noodles.

Five-kernel stuffing: melon seeds, walnuts, peanuts, cashews and sesame seeds ***200g cooked flour 100g.

Cooked glutinous rice flour 50g water 80ml sugar 80g peanut oil 30g salt 4g.

20 grams of raisins and proper amount of white wine

Pie crust: flour 200g, sugar10g, maltose 20g, sesame oil 50g.

Peanut oil 40g baking soda 1g boiled water 80g.

How to make old Beijing moon cakes?

Cook all the ingredients in a container for later use.

Making five-kernel stuffing: bake melon seeds in the oven, put them in plastic bags and crush them with a rolling pin. Chop raisins and soak them in proper amount of white wine for two hours. Mix water, sugar, peanut oil and salt evenly, add chopped melon seeds and soaked raisins, pour the rest of the white wine together and stir well. Add cooked flour and glutinous rice flour and stir into balls for later use.

Making dough: mix all the raw materials except boiling water, add boiling water and stir in one direction until there is no dry powder, knead the dough for 20 minutes until the dough is smooth and elastic, knead it into strips and divide it into ten equal parts.

Five-kernel stuffing is also divided into ten equal parts.

Put the cake bag into the five-kernel stuffing to tighten the mouth, press it slightly, seal the water with a bottle cap, and cover the seal on the cake embryo.

Bake the middle layer 180 degrees for 30 minutes, and the surface of the moon cake will be golden.

skill

Don't pour too much water when printing the mark, or it will flow, and there will be no beautiful mark O(∩_∩)O ha!