从图片和文字中可以看出，这里与月饼相关的内容有：
1. **月饼模具**：
- 第一张图片展示的是一个用于制作月饼的木制模具。模具有四个不同的图案，可以用于制作不同样式的月饼外形和装饰。
2. **五仁月饼**：
- 第二张图片中展示了已经制作好的五仁月饼。月饼上有漂亮的模印图案，看起来色泽金黄，表面光滑，有光泽。这些是刚出炉的月饼，可能还涂了蛋液，以增加光泽和颜值。
从文字描述中可以得知这些月饼相关的背景：
3. **2021年和2025年的计划**：
- 2021年已经开始使用模具，并且计划在2025年制作五仁月饼。
- 强调的是，每年都会有一些准备，比如腌制果皮、糖渍等。
4. **2024年中秋节计划**：
- 计划将和儿子一起过中秋节，还会准备一打月饼带去与家人分享。
5. **2023年尝试**：
- 2023年计划尝试制作五仁月饼，这是对新食谱的一次尝试。
总的来说，这段内容主要记录了一个家庭关于月饼制作的过程和计划，展示了中国传统手工艺的精美以及家庭团聚的温馨。
=====视频分析=====
这个视频展示了制作五仁月饼的详细过程：...
这个视频展示了制作五仁月饼的详细过程：
1. **原料准备**：包括蜂蜜、果仁和糖渍果皮等。
2. **配料混合**：将蜂蜜等液体混合后，逐步加入果仁等固体材料，搅拌均匀。
3. **月饼皮制作**：显示了如何准备并将面团压平。
4. **包馅成型**：展示了如何将馅料包入月饼皮中，并使用模具进行压制成型。
5. **月饼烘烤**：展示了放置在烤盘上的月饼，说明需要多长时间进行烘烤。
6. **成品展示**：最后展示了烘烤好的五仁月饼，看起来色泽金黄，有刻花纹饰，并且切开露出丰富的馅料。
这个视频主要展示了五仁月饼从准备材料到最终成品的过程，没有直接的新闻内容。
=====音频信息=====
大家好,我是小高姐 今天我们来做椒盐五仁月饼 饼皮和去年是同样的配方 唯独我用蜂蜜代替了转化糖浆 盆子下面是一个电子秤 碱面用水化开可以代替碱水 但是碱水上色比较容易,而且效果会好很多 放入低筋面粉 糖浆或者蜂蜜和面,面团都会特别的粘手 带一个手套来和面 把面团揉均匀 饧面一个小时 现在我们来做馅料 看一下用到的坚果 其他的坚果都可以 坚果还油脂很多,很容易变味 你要确保它是否新鲜 而且你用不完的坚果,也要放到冰箱冷藏室保存 芝麻和葵花籽是熟的 这四个是生的,要把生的烤熟 核桃和花生的颗粒比较大 我放的比较分散 不需要预热烤箱,直接放到烤箱里烤 烤好之后,表面会微微的发黄 而且核桃表面会出油,有的皮可以取下来 取不下来的也没有关系 把核桃和花生切碎 有时候做特别传统的食物,传统的食材并不好买 我用的是糖橘子皮代替的青红丝 这个味道比较重,你不喜欢也可以不放 糖菠萝代替糖冬瓜 外形和口感都很相似 只是菠萝有一点酸酸的味道 把它们也切碎 炒一点薯粉 粉不是很多,小火五六分钟就差不多了 材料都准备好了,我们来拌馅 玫瑰糖浆 蜂蜜,或者用转化糖浆也可以 油 香油 糖 拌匀,然后放入果仁 糖菠萝和糖橘子皮 搅拌均匀 这个时候到了你人生的岔路口 你是吃甜的,还是吃咸的 不确定的话,就一半一半吧 我们家喜欢吃带咸味的 放入盐和花椒粉 吃甜味的,点一点点盐就够了 放入炒好的糯米粉 稍微留一点点作为调整量 拌匀之后,你看不到干粉 但是会感觉有一点散 然后加入水 慢慢的加 你要调整水的用量 大概是一大勺到两大勺之间 到这个程度,它很容易成团 而且手指压下去的时候也不会觉得硬 这样你包起来很容易 而且压模的时候也很容易塑形 55克一个,滚圆 我给你的配方除去损耗之外,刚刚好可以做10个 面团饧好了 分割成25克一个的小面团 现在可以包月饼了 先看一下小面团 它不是一拉就断,而是可以被拉长一点点 这样你包起来很容易 而且烤的时候也完全不会开裂 在你手掌心把它压扁 放入馅料 转过来 轻轻的压下来,把空气挤出去 再转过来收口 你看我包月饼是不是很轻松很容易 融入春风一般 其实这个是饼皮的功劳 如果你的饼皮到位了,你也可以这么轻松容易 拍上面粉 抹去多余 抹去多余 放在烤盘上 留心的你会发现我的月饼只有80克 而我却要用100克的模具来压它 所以压出来是稍微扁一点的形状 薄一点的月饼吃起来没有那么大的压力 不同的味道也可以压出不同的花纹 喷水 放入烤箱,400华氏度或者205摄氏度烤5分钟 来准备蛋液 一个蛋黄,加一大勺水 5分钟之后的月饼拿出来 同时烤箱的门打开散热 刷第一层蛋液 薄薄的一层,我只刷上面凸起来的部分 进入烤箱,325华氏度或者165摄氏度再烤5分钟 刷第二层蛋液 刷第一层蛋液 刷第一层蛋液 刷第一层蛋液 刷第一层蛋液 刷第一层蛋液 刷第二层蛋液 这个时候月饼已经开始上色了 最后再烤5-10分钟,到它完全上色 碱水上色是非常有效的 月饼颜色整体均匀一致 其实月饼馅都是熟的,烤的就是饼皮 放凉之后,放到密闭的容器里,回油2-3天 用蜂蜜做饼皮,如果你的饼皮做的厚了,你会感到它有一点硬 但是如果你做的薄,并且给它足够的时间回油,应该问题不大 沏一壶热茶 五仁月饼和喝茶一样,要慢慢的品 掰开之后,你可以看到月饼里的每一颗果仁 吃到嘴里体会着不同果仁的味道 再抬头看一看天上的月亮 低头思念起久别的故乡 祝各位中秋节愉快,我是小高姐,我们下集再见
Hello everyone, I am Sister Gao. Today, we are making Five Kernel Mooncakes with Salt and Pepper. The pastry recipe is the same as last year, except I am using honey instead of invert syrup. Under the bowl is an electronic scale. Alkaline water can be substituted by dissolving alkaline noodles in water, but using alkaline water makes coloring easier and yields better results. Add low-gluten flour. When mixing the dough with syrup or honey, the dough will be very sticky. Wear gloves to knead the dough. Knead the dough until smooth and let it rest for an hour. Now, let's make the filling. Take a look at the nuts we are using. Other nuts can also be used. Nuts are high in oil and can easily go rancid, so make sure they are fresh. Also, any unused nuts should be stored in the refrigerator. The sesame seeds and sunflower seeds are pre-roasted. These four are raw and need to be roasted. The walnuts and peanuts are quite large, so I spread them out. There's no need to preheat the oven; just put them directly in to roast. After roasting, the surface will turn slightly yellow, and the walnuts will release some oil, with some skins coming off easily. If they don't come off, it's fine. Chop the walnuts and peanuts. Sometimes, when making very traditional foods, traditional ingredients can be hard to find. I am using candied orange peel instead of green and red shreds. This has a strong flavor, so you can omit it if you don't like it. I'm using candied pineapple instead of candied winter melon. They are similar in shape and texture, though the pineapple has a slightly sour taste. Chop these as well. Fry some glutinous rice flour. There isn't much flour, so it should take about five to six minutes over low heat. Now that all the ingredients are prepared, let's mix the filling. Add rose syrup, honey (or invert syrup if preferred), oil, sesame oil, and sugar. Mix well, then add the nuts, candied pineapple, and candied orange peel. Stir until evenly combined. Now you've reached a crossroads in life: do you prefer sweet or savory? If you're unsure, you can make half and half. My family prefers a savory taste. Add salt and Sichuan pepper powder. For a sweet version, just a pinch of salt is enough. Add the fried glutinous rice flour, reserving a little for adjustments. After mixing, you shouldn't see any dry flour, but the mixture may still feel a bit loose. Then, slowly add water. Adjust the amount of water as needed, roughly between one to two tablespoons. At this stage, the mixture should easily form into a ball and feel soft when pressed with a finger. This makes it easy to wrap and shape with the mold. Weigh out 55g portions and roll them into balls. The recipe I’ve given you, accounting for some loss, should make exactly 10 portions. The dough has finished resting. Divide it into 25g portions. Now, it's time to wrap the mooncakes. First, take a look at the small dough portions. They shouldn't break when stretched but should have a bit of elasticity, making them easy to wrap. This also ensures they won’t crack during baking. Flatten the dough in your palm, add the filling, turn it over, and gently press to squeeze out the air. Then, turn it back and seal the opening. See how effortlessly I wrap the mooncakes? It’s as smooth as a spring breeze. This is actually thanks to the pastry. If your pastry is well-made, you can wrap them just as easily. Dust with flour and brush off the excess. Place them on a baking tray. You might notice that my mooncakes are only 80g, but I’m using a 100g mold, so they come out slightly flatter. Thinner mooncakes are less overwhelming to eat. You can also use different molds for different flavors. Spray with water and bake in the oven at 400°F (205°C) for 5 minutes. Meanwhile, prepare the egg wash: one egg yolk mixed with a tablespoon of water. After 5 minutes, take the mooncakes out and let the oven door open to release heat. Brush on the first layer of egg wash—a thin layer, only on the raised parts. Return to the oven and bake at 325°F (165°C) for another 5 minutes. Brush on the second layer of egg wash. By now, the mooncakes have started to color. Bake for another 5-10 minutes until fully colored. Alkaline water is very effective for coloring, giving the mooncakes an even and consistent color. Actually, the filling is already cooked; we’re just baking the pastry. After cooling, store them in an airtight container to allow the oil to redistribute for 2-3 days. If you use honey for the pastry and make it too thick, it might feel a bit hard. But if you make it thin and give it enough time to redistribute the oil, it should be fine. Brew a pot of hot tea. Like drinking tea, Five Kernel Mooncakes should be savored slowly. When you break one open, you can see every nut inside. As you taste them, you’ll experience the different flavors of the nuts. Look up at the moon in the sky, and bow your head to think of your hometown, which you may have been away from for a long time. Wishing everyone a happy Mid-Autumn Festival! I’m Sister Gao, and I’ll see you in the next episode.
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