Cantonese Five-nen Moon Cake
1.
Baked Cantonese-style five-core moon cakes
2.
120g white sesame seeds, 100g hazelnuts, 160g pumpkin seeds, 160g cashews, 100g peanuts, and 160g sunflower seeds. They have been baked separately at 150 degrees.
3.
Put 100g of nuts and chopped raisins into the container.
4.
Add 60g rose sauce, 30ml high white wine, 160ml purified water, 160g fine sugar, 90ml corn oil, 12g salt and mix well.
5.
Add 245g of cooked glutinous rice flour and mix well.
6.
After pressing and mixing, cover with plastic wrap and proof for 1 hour.
7.
Divide the Wuren stuffing into 60g pieces and set aside.
8.
Mooncake skin: 185ml inverted sugar syrup, 6.5ml soap and 85ml corn oil into the container and stir evenly.
9.
Sift in 280g all-purpose flour and mix evenly. Cover with plastic wrap and relax for one hour.
10.
After the dough is relaxed, divide it into 20g pieces and set aside.
11.
Take a piece of dough and squash it, put it in the five-core filling, use the tiger's mouth to slowly close the mouth, and reunite.
12.
Code the wrapped mooncake embryos into the baking tray,
13.
Press the mold on the surface of the moon cake embryo with even force to press out the moon cake embryo, gently lift the moon cake mold to complete a moon cake embryo.
14.
Spray a little water on the surface
15.
Put it into the oven and bake for 10 minutes at 200 degrees.
16.
Take out the mooncakes that have been baked and shaped, mix the egg yolk with purified water, stir evenly, and sieve, and brush a thin layer.
17.
Put it into the oven and bake for 15 minutes at 180 degrees. It can be baked until the surface is golden.
18.
The delicious and healthy five-core moon cake is ready. The cut tissue is still great~
