Cantonese Five-nen Moon Cake

Name: Cantonese Five-nen Moon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 5g milk powder; 75g Invert syrup; 1g Jianshui; 25g Peanut oil; 40g walnut; 60g Sunflower Seed Kernel; 40g Cashew nuts; 60g Watermelon seeds; 40g White sesame; 40g Sugar Winter Melon; 10g Rose candy; 115g (cake powder) Cooked glutinous rice flour; 20g Orange cake; 80g Caster sugar; 80g water; 10g Highly Liquor; 30ML (or edible oil) Refined vegetable oil; 100g (can be discarded) Fatty Meat; 1 piece yolk; 1 tablespoon (mixed thoroughly) Egg white

by Junzhi

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

How to make five-ren stuffing? ---As a Cantonese-style mooncake, the crust is naturally the same as the previous Cantonese-style mooncakes, mainly because of the difference in fillings. Wuren filling can be said to be the simplest moon cake filling. Compared with lotus paste, jujube puree, and fruit filling, which requires time-consuming and laborious frying filling, it only needs to mix various ingredients evenly.
The more troublesome thing is the preparation of materials. Five kernels, as the name suggests, contain five kinds of dried nuts, each of which must be roasted in advance. In addition, there are two traditional five-nut fillings, sugar winter melon and orange cake, which need to be added. You may have to think about buying them.
Speaking of which, sugar winter melon and orange cake are common snacks when I was a child, but now it takes a lot of work to find them in Beijing. I think the children's shoes in the South should be better, can they be easier to buy?
The traditional five-nut filling also adds a blind ingredient: fatty sugar meat (also called raw sugar meat or crystal meat), which is made by pickling raw fatty meat with sugar. It’s a rare thing to buy. If you make it yourself, it’s time-consuming, it takes three days, and it’s easy to spoil if you don’t handle it well. So, let’s just give it up and don’t use it. The method is provided after the article)
After making the five-ren filling, the rest is done by hand. It's too simple, but it's not wordy. Let's see the process:)

Reference size: 10 75g moon cakes
Bake: 200 degrees, middle layer, about 20 minutes. Bake for 5 minutes, take it out and brush the egg yolk water

Cantonese Five-nen Moon Cake

1. Let's first look at how to make the five-ren filling: first process all kinds of dried nuts, and all the dried fruits need to be roasted before use. Put the dried fruits in the oven and bake them at 160°C for 5-8 minutes, and the aroma is ready (white sesame seeds should be roasted until the color turns yellow). After the roasted dried fruits have 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. Cut orange cake and sugar winter melon into small cubes for later use

3. Put all the prepared dried fruits, orange cakes, and sugar winter melon in a large bowl and mix well

4. Pour in caster sugar, rose sugar, white wine, vegetable oil, and water

5. Stir well with chopsticks

6. Finally, add the cake powder, and then knead it into a ball, and serve as a five-core filling. Be careful when adding cake flour. The amount of cake flour may vary according to the actual situation. You don’t necessarily need to add all of it, as long as the kneaded five-core filling is soft and hard.

7. 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.

8. Next, you can make moon cakes: Pour the inverted syrup into a bowl, add soap and peanut oil and stir well

9. Sift in low-gluten flour and milk powder. Knead the dough with your hands. Let the kneaded dough stand for 1-2 hours

10. After standing well, divide the pie crust and the five-core filling according to the ratio of 3:7 or 2:8 (for example, 75 grams of mold, according to the ratio of 2:8, the crust is 15 grams, and the filling is 60 grams)

11. Take a piece of pie crust dough, flatten it, and send it with five-core filling

12. Then place the dough on the tiger’s mouth in the left hand, and push the dough with the big thenar area of your thumb

13. During the pushing process, turn the dough so that the dough wraps slowly on the filling

14. And close

15. Sprinkle some flour on the moon cake mold to prevent sticking (put in the flour, shake it to make the flour adhere to the mold, and then pour out the excess flour). Put the wrapped dough into the mold, and use the mold to press the dough into a moon cake shape. Spray some water, then put it in the preheated oven, bake for 5 minutes, after the pattern is finalized, take out and brush a layer of egg yolk water (only brush the surface, not the side), then put it in the oven and bake for about 15 minutes. Until the surface is golden

16. The crust of the freshly baked mooncakes is very dry and hard. After the mooncakes are cooled, store them in a sealed container and wait for 2-3 days. The crust will gradually become soft and oily. This process is called "returning oil". Eat in a hurry, wait until the oil returns

Tips:
1. In the traditional five-nut filling, there are orange cakes and sugar winter melon. If you don't like it, you can omit it, or you can omit the rose candy. But in this case, the traditional flavor will be lost.
2. The water in the five-ren filling is best to use pure water or boiled and let cool water. Do not use raw water directly. This good filling is easier to store and not easy to deteriorate.
3. To make Wuren stuffing, cake powder, which is cooked glutinous rice flour, is used. If you don't have it, you can fry the glutinous rice flour directly. Heat the wok, add glutinous rice flour, and stir-fry until the glutinous rice flour turns slightly yellow and does not taste of cornstarch. You can use it after cooling.
4. Other precautions for making Cantonese-style mooncakes are clearly written in previous blog posts, so I won’t repeat them here. For children's shoes that have questions about this, please click here to check (for example, what is soap, what to replace, etc.).
5. The method of fatty sugar meat, if you are interested in children's shoes, you can try it: After 125 grams of fresh fatty meat is washed and dried, it is marinated with 10 grams of high white wine for half an hour, and then 125 grams of coarse granulated sugar is added and stirred evenly. Marinate for 3 days before use.