Cantonese Five-nen Moon Cake

Name: Cantonese Five-nen Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 300g Invert syrup; (Cooked) 100g Peanut oil; 4g Jianshui; 280g Cooked walnuts; 200g Batam; 100g Cooked peanuts; 200g Blackcurrant; 60g Black sesame; 60g White sesame; 320g White sugar; 26 capsules crystal sugar; 20g White wine; 70g Cooked peanut oil; 300g Cooked glutinous rice flour; 225g Cold water

by Sheep kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

At the request of my husband, I only made mooncakes with Wuren stuffing this year. I made mooncakes for the first time the year before. I also made several flavors, but my family only praised Wuren mooncakes. Others such as lotus seed paste Egg yolk, bean paste and cranberry, I can't love it.
Last year, I was too busy at work and didn't make it. I ate the moon cakes I bought, because I had eaten the five-core moon cakes made by myself, and then I bought the moon cakes, and there will be a sharp contrast immediately! Your mouth, tongue, and heart are all telling you that the mooncakes you make yourself are delicious!
Because my husband loves to eat rock candy, I added rock candy to the filling this time. There is a rock candy in each moon cake. The rock candy is not mixed into the filling. Just take one of the fillings and put it in.
Cake crust materials: 400 grams of plain flour, 300 grams of inverted syrup, 100 grams of cooked peanut oil, 4 grams of soap.
Ingredients for five-nut filling: 280g roasted walnut kernels, 200g almonds, 100g roasted peanut kernels, 60g fried black sesame seeds, 60g white sesame seeds, 300g black currant, 26 rock sugar, 160 white granulated sugar Grams, 70 grams of cooked peanut oil, 20 grams of white wine, 225 grams of cold water, 300 grams of cooked glutinous rice flour.

Cantonese Five-nen Moon Cake

1. Put the inverted syrup, peanut oil and liquid soap in the basin and mix well

2. Sift in the flour

3. Cut and mix evenly with a rubber spatula

4. Put it in a fresh-keeping bag and seal it and let it stand for one hour before use

5. Put the walnuts in the oven, roast at 180°C for about ten minutes and roast them until fragrant. Take out the black sesame seeds, white sesame seeds, and peanuts and put them in the oven.

6. Put the glutinous rice flour into the wok and fry until slightly yellow.

7. The roasted walnuts, almonds, and peanuts (peanuts need to be peeled) are put in a fresh-keeping bag after cooling, and crushed with a rolling pin. The size of the particles depends on your preference. I feel that the larger particles are more chewy

8. Black currant removes the pedicles, all the kernels are mixed

9. Add sugar, cold boiled water, peanut oil, white wine, and cooked glutinous rice flour and mix evenly. The dry humidity is well controlled. It is not easy to press plastic when it is dry, and it is easy to thick feet when it is wet. It is better to be able to squeeze into a dough.

10. Weigh the crust 3 and the filling 7. My mold is 100 grams, the crust is 30 grams, and the filling is 70 grams. Put the crust and filling into a ball, and cover with plastic wrap to prevent air drying.

11. Pat the pie crust into a round pie shape, wrap the fillings in the dough several times by hand, try to keep the crust uniform in thickness

12. Sprinkle cooked glutinous rice flour into the moon cake mold and shake it evenly, then knock out the excess flour, put in the moon cake blank and press it into shape. If the moon cake sticks to the flower piece and does not come off, you can gently remove it with your hands.

13. Put it in the middle of the preheated oven, bake at 180 degrees for 5 minutes, take it out and let it dry

14. Brush a layer of egg liquid (1 egg yolk plus 1 teaspoon egg white) and only brush the raised part of the pattern.

15. Preheat the oven again, put in the moon cakes, and bake for 15-17 minutes. If you are afraid that the moon cakes will be heated and expanded for a long time to cause bulging and cracking, you can bake for 7 minutes, dry for 5 minutes, and then go in and bake for 7 minutes. The baking time is 20-22 minutes. I am 100g month, 50g is usually within 20 minutes. If you make mooncakes with thick skin, you should extend the time accordingly.

16. Put the baked mooncakes on a cooling rack and let them cool, put them in a fresh-keeping bag, tie them tightly, and store them under refrigeration. They usually return oil for three days. Because there is not much oil in the filling, the oil return is not obvious.

Tips:
1. When brushing the egg liquid, only brush the patterned area, and try not to store the egg liquid in the recessed area, otherwise the pattern will not be obvious
2. The baking temperature and time should be adjusted according to the temper of your own oven
3. When pressing the shape of the mooncake, be sure to use the hand holding the mooncake base firmly
4. Because there is not much oil in the filling, the oil return is not obvious.
5. The hand powder used when making moon cakes is best cooked glutinous rice flour. The raw flour is sticky, not easy to demould, and it does not look good when baked, and the surface of moon cakes is easy to have traces of white flour.