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Beijing-style Five-ren Moon Cakes (old-fashioned Pulp)
by Xuaner xuaner
Favorite
Difficulty
Normal
Time
15m
Serving
2
note! note! note!
Old-fashioned Beijing-style syrup-improved mooncakes (not improved), not Cantonese-style mooncakes, can't use invert syrup! Cannot use invert syrup! Cannot use invert syrup!
The skin of this mooncake is harder just after baking it out of the oven, and its appearance will be lighter because there is no added soap. Please do not compare the texture of Cantonese-style mooncakes with it. If you can’t accept it, please move to Cantonese-style mooncakes. The state when it is just baked is hard, and it is sealed and stored at room temperature after it is allowed to cool. Regarding the oil return of Beijing-style mooncakes, they will not change much like Cantonese-style mooncakes when left at room temperature for about 3 days, but the crust and filling will blend very well, and the taste will be softer than when they were just baked. The filling level is also richer, the longer the time, the better the taste! The so-called Beijing-style syrupy mooncakes that can be bought in stores now are also improved, and the texture of the crust is crisp. But my recipe is the most traditional. It is very hard, especially hard. For those who have not eaten it before, please make it carefully, otherwise we are both unhappy.
Wu Ren Nei filling is an improved version. The ingredients in the recipe are basically very common. You can also change it according to your own preferences, as long as the overall ratio is not bad. (Cantonese style Wu Ren can also use this filling)
The mooncake itself is very sweet, and the amount of sugar in the crust and filling has been reduced to a minimum, and lower levels will affect the finished product. But this moon cake is much lighter than the Cantonese moon cake.
Only then can make 50 grams of moon cakes with a skin: filling ratio of 1:1 (that is, 25 grams each of the skin and filling), about 24 pieces. (Because the syrup needs to be added depending on the degree of the crust, it will be about half of the amount, and you can save it for later use if you don’t use it up once.)
Unified answers to common questions (updated irregularly):
1. If you use my recipe completely, I have tested the shelf life of the finished product. According to the weather conditions in the early autumn of September in the north, under the premise that the indoor temperature is about 26℃ and the humidity is about 60%, it is completely pressure-free when stored at room temperature for 2 weeks.
2. Regarding sesame oil, if you want to change to other oils, don’t ask me, secretly change it yourself and hand it over to the industry after it’s done. I can’t smell it, right? If you have to ask me, I can only tell you that this Beijing-style old-flavored moon cake is all made with sesame oil and cannot be changed. Also, the thickness of the fat is different, and the ratio of the oil added will be different if you change it. If there is a problem with the operation, don't come here and ask me why. (Well, it’s so hard to speak: p)
3. Regarding the syrup, it cannot be replaced by Cantonese inverted syrup. The syrup used in this recipe does not need to be transformed and is very simple to make. In addition, I would like to directly use honey, maltose, syrup and water syrup instead, I am here to reply in a serious and unified reply: no, no, no! Don't ask why. To give a simple example: it's all seasonings. When cooking, add soy sauce and vinegar. Can it be the same?
4. About why the crust is not as crisp as it was when it was first baked after being left for a few days! There is water and oil in the filling, water and oil in the syrup, and water in the air. The dough will return oil and absorb moisture. The same goes for serious old moon cakes. The ones bought from outside are still crunchy after more than half a month. Do you have to think about whether there is something weird in the crust.
5. About the pie crust. It will not be dough like steamed buns and dumplings. Because we added a lot of sesame oil when the dough was first made, the original gluten of the flour was destroyed, and then syrup and noodles were used in the back. Even if it had a certain viscosity, it was still a dough without gluten. . Therefore, it is normal that the overall ductility of the dough is not good. Those who often make mid-level desserts should be very aware of this state. Novices don't worry, don't use a rolling pin when wrapping, but thin the dough a little bit between the palms of your hands. The stuffing is also slightly pushed up from the tiger’s mouth to gather it up. Just practice it a few times. If you are not proficient at the beginning, you can use the dough-wrapped method to practice. If you master the essentials, then you can replace it with fillings and it won't be wasted.
6. About egg liquid. Take an egg, just add the egg yolk, and add half of the eggshell water. After mixing it evenly, it is better to sift it if possible. Then be sure to use a wool brush! wool brush! wool brush! Dip a very small amount of egg liquid. How little is it, that is, the egg liquid will dry on its own within 1 minute after brushing on the mooncake pattern. The purpose of brushing the egg liquid is only to make the pattern color, it does not need to be thick. The thicker the uglier!
Old-fashioned Beijing-style syrup-improved mooncakes (not improved), not Cantonese-style mooncakes, can't use invert syrup! Cannot use invert syrup! Cannot use invert syrup!
The skin of this mooncake is harder just after baking it out of the oven, and its appearance will be lighter because there is no added soap. Please do not compare the texture of Cantonese-style mooncakes with it. If you can’t accept it, please move to Cantonese-style mooncakes. The state when it is just baked is hard, and it is sealed and stored at room temperature after it is allowed to cool. Regarding the oil return of Beijing-style mooncakes, they will not change much like Cantonese-style mooncakes when left at room temperature for about 3 days, but the crust and filling will blend very well, and the taste will be softer than when they were just baked. The filling level is also richer, the longer the time, the better the taste! The so-called Beijing-style syrupy mooncakes that can be bought in stores now are also improved, and the texture of the crust is crisp. But my recipe is the most traditional. It is very hard, especially hard. For those who have not eaten it before, please make it carefully, otherwise we are both unhappy.
Wu Ren Nei filling is an improved version. The ingredients in the recipe are basically very common. You can also change it according to your own preferences, as long as the overall ratio is not bad. (Cantonese style Wu Ren can also use this filling)
The mooncake itself is very sweet, and the amount of sugar in the crust and filling has been reduced to a minimum, and lower levels will affect the finished product. But this moon cake is much lighter than the Cantonese moon cake.
Only then can make 50 grams of moon cakes with a skin: filling ratio of 1:1 (that is, 25 grams each of the skin and filling), about 24 pieces. (Because the syrup needs to be added depending on the degree of the crust, it will be about half of the amount, and you can save it for later use if you don’t use it up once.)
Unified answers to common questions (updated irregularly):
1. If you use my recipe completely, I have tested the shelf life of the finished product. According to the weather conditions in the early autumn of September in the north, under the premise that the indoor temperature is about 26℃ and the humidity is about 60%, it is completely pressure-free when stored at room temperature for 2 weeks.
2. Regarding sesame oil, if you want to change to other oils, don’t ask me, secretly change it yourself and hand it over to the industry after it’s done. I can’t smell it, right? If you have to ask me, I can only tell you that this Beijing-style old-flavored moon cake is all made with sesame oil and cannot be changed. Also, the thickness of the fat is different, and the ratio of the oil added will be different if you change it. If there is a problem with the operation, don't come here and ask me why. (Well, it’s so hard to speak: p)
3. Regarding the syrup, it cannot be replaced by Cantonese inverted syrup. The syrup used in this recipe does not need to be transformed and is very simple to make. In addition, I would like to directly use honey, maltose, syrup and water syrup instead, I am here to reply in a serious and unified reply: no, no, no! Don't ask why. To give a simple example: it's all seasonings. When cooking, add soy sauce and vinegar. Can it be the same?
4. About why the crust is not as crisp as it was when it was first baked after being left for a few days! There is water and oil in the filling, water and oil in the syrup, and water in the air. The dough will return oil and absorb moisture. The same goes for serious old moon cakes. The ones bought from outside are still crunchy after more than half a month. Do you have to think about whether there is something weird in the crust.
5. About the pie crust. It will not be dough like steamed buns and dumplings. Because we added a lot of sesame oil when the dough was first made, the original gluten of the flour was destroyed, and then syrup and noodles were used in the back. Even if it had a certain viscosity, it was still a dough without gluten. . Therefore, it is normal that the overall ductility of the dough is not good. Those who often make mid-level desserts should be very aware of this state. Novices don't worry, don't use a rolling pin when wrapping, but thin the dough a little bit between the palms of your hands. The stuffing is also slightly pushed up from the tiger’s mouth to gather it up. Just practice it a few times. If you are not proficient at the beginning, you can use the dough-wrapped method to practice. If you master the essentials, then you can replace it with fillings and it won't be wasted.
6. About egg liquid. Take an egg, just add the egg yolk, and add half of the eggshell water. After mixing it evenly, it is better to sift it if possible. Then be sure to use a wool brush! wool brush! wool brush! Dip a very small amount of egg liquid. How little is it, that is, the egg liquid will dry on its own within 1 minute after brushing on the mooncake pattern. The purpose of brushing the egg liquid is only to make the pattern color, it does not need to be thick. The thicker the uglier!
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