Cantonese Five-nen Moon Cake

Name: Cantonese Five-nen Moon Cake
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 125g Invert syrup; 50g oil; 2g Jianshui; 1g salt; 35g Five Ren Stuffing; Some Liquid egg yolk; 100g Cooked flour

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Making moon cakes for the second time, does it look good?
Wuren mooncakes, maybe some don’t love them anymore, but I think this filling is rich and nutritious, the more you chew, the more fragrant it is. It is really my favorite.
I did something this year and gave it away to friends and family members. They said they did a good job, and I felt happy.
Ingredients: 200 grams of all-purpose flour, 125 grams of inverted syrup, 50 grams of oil, 2 grams of soap, 1 gram of salt. Decoration: a little egg yolk liquid and a little cooked flour.
Filling: 35 grams of five-ren filling *25,875 grams. The ratio of the skin to the filling is 3:7, and the mold is 50 grams. You can also make 6 pieces of 100 grams and 13 pieces of 50 grams with this recipe, and make them as you like.

Ingredients

Cantonese Five-nen Moon Cake

1. The syrup can be added to the edible oil in portions and mix well. Add liquid water and mix well

2. Sift the flour and add

3. Knead into a dough after mixing well. Cover with plastic wrap and wake up for 3 hours

4. The awake dough is divided into 15 grams each. In addition, prepare the five-ren filling 35 grams each

5. Take a small dose and squash it. Do not press too much

6. Put the five-nut stuffing on the dough, just sticking to the stuffing when the dough wraps up. So it's easy to squeeze

7. Place the tiger’s mouth, press the stuffing ball with the thumb of the left hand, and push the mouth of the right hand upwards

8. Close your mouth. Pat the thinly cooked flour in the palm of your hand and roll it

9. Put in the mold

10. Gently press down to make mooncakes

11. Bake in the oven at 200 degrees for 5 minutes. After setting, take out the egg yolk liquid. Add a little water to an egg yolk and boil. Lightly

12. Place the oven at 165 degrees and bake for 15 minutes.

Tips:
1. Push and pinch the dough evenly, so that it will be even after it is wrapped. Let the dough rest for 3 hours first, which is easier to handle;
2. Add a little water and boil the egg yolk. You can turn the bowl containing the egg yolk liquid to the side, and then stick the thin egg yolk on the bottom of the bowl, so that the egg liquid on the shabu will not be too much, and the texture will be clear by light washing;
3. The stuffing should be squeezed tightly before it can be packaged;
4. The ratio of soap is: alkaline surface and water 1:3;
5. Knead the dough when you wake up. Divide the dose again.