Cantonese Five-nen Moon Cake

Cantonese Five-nen Moon Cake

by Mu Yu's Baking Time Machine

5.0 (1)







Before the Mid-Autumn Festival, I asked my parents what kind of moon cakes they like the most. Girl, I read the information on the Internet, learn to make inverted syrup, read teacher Junzhi’s blog to learn how to make five-nut fillings, pay attention to baking finished pictures of friends, and gain a lot. A total of 877 grams of five-core filling is slightly left for 20 mooncakes.

Cantonese Five-nen Moon Cake

1. The various dried nuts must be processed first, and all the dried fruits need to be roasted before use. Put the dried fruit in the oven, roast for 5-8 minutes at 160°C, roast the aroma (white sesame seeds should be roasted until the color turns yellow). After the roasted dried fruit is cooled, cut the walnuts and cashews into small pieces. Different kinds of dried fruits may be roasted for different times. Try to roast different kinds of dried fruits in batches instead of putting them in the oven together.

2. Put all the prepared dried fruits and cranberries into a large bowl and mix evenly

3. Pour in caster sugar, maltose syrup, white wine, vegetable oil, purified water

4. Stir well with chopsticks

5. Finally, add the cake powder, then knead it into a ball, and serve as the five-core filling. Pay attention when adding the cake powder. The amount of the cake powder may vary according to the actual situation. You may not need to add all of it. Just the right degree of softness and hardness

6. Cover the finished five-ren filling with plastic wrap and let it stand for half an hour. If there is no oil leakage, separation, etc., it means that the five-ren filling has been made successfully.

Cantonese Five-nen Moon Cake recipe

7. Pour the inverted syrup into a bowl, add liquid water and stir well

8. Pour syrup into the container, add liquid water and mix well, add peanut oil, and mix well. (You can use a spatula to mix evenly) Pour in half of the all-purpose flour and mix with a spatula until there are no particles. Pour in the remaining powder, mix well (be sure to let the sugar, oil and flour mix well), wrap in plastic wrap and put it in the refrigerator to relax for an hour, better overnight

9. Weigh finely, put on the filling, and adjust the ratio of filling to skin according to your needs. The best recommendation is 2:8 and 3:7. The 63g mold I used to make 65g moon cakes, the ratio of 4:6, the crust 26g, the filling weight 39g

10. Divide the dough material well, knead it round, squeeze it carefully in your hands, about the size of the dumpling wrapper, put on the fillings, and push the dough up carefully with a tiger’s mouth

11. Finish and close, no gaps, and round

12. Roll the mooncake dough into a cylindrical shape, throw it into the flour and roll it so that the surface is covered with flour. In this way, it is easy to be pressed into the mold and the edge is not easy to be damaged, and the moon cake blank is put into the mold

13. Press the pattern on the baking tray

14. If the surface of the mooncake is too dry, spray a small amount of water on the surface

Cantonese Five-nen Moon Cake recipe

15. Preheat the oven at 180 degrees, middle level, high and low heat, bake for 6 minutes, take it out and cool slightly, brush with the egg yolk liquid (or whole egg liquid) with a brush, turn 180 degrees, bake for 16 minutes, and let it cool.

Cantonese Five-nen Moon Cake recipe

16. After the baked mooncakes are cool, they can be packaged. Leave it at room temperature for 2-3 days, you can eat it after the skin returns to the oil

Cantonese Five-nen Moon Cake recipe


Moon cake tips: If the moon cake skin is relatively moist, do not need to spray water, it should be judged according to the specific situation.


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