Cantonese Five-nen Moon Cake
1.
After adding liquid soap and peanut oil to the inverted syrup to be evenly emulsified, sift in the medium powder and mix well, knead the dough, cover it with plastic wrap, and relax for more than two hours.
2.
Put the flour and glutinous rice flour in a dry pan, slowly fry on low heat, turn off the heat until it is slightly yellowish, let cool and set aside
3.
All kinds of nuts are peeled in advance, roasted, peeled and peeled, put together in a fresh-keeping bag, and crushed with a rolling pin (does not need to be very finely crushed, it is more delicious if it is grainy)
4.
Pour the crushed nuts into a container, add white sugar, maltose, cooked flour, cooked oil, cold boiled water, stir evenly, and form a dough with your hands.
5.
For the 75g mold I used, the loose crust is divided into 22g each and rounded. The total weight of the five-core filling is 53g/piece
6.
Take a pie crust, pat it slightly and turn it into a round shape. Put a five-core filling, like tuancai danzi, wrap it with both hands and slowly push the pie crust to cover the entire filling, close the mouth and squeeze it into a moon cake dough. ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
7.
Roll the moon cake dough in the flour, shake off the excess flour, place it on the cutting board, and press the moon cake dough evenly with a moon cake mold.
8.
Lift up the moon cake mold, push out the green moon cake, and place them in a well-layed baking tray at intervals
9.
Preheat the oven at 180 degrees, place the middle layer on the baking tray and bake for 5 minutes, take it out, brush with egg yolk liquid, send it to the oven, lower to 150 degrees, and bake for about 10 minutes until the surface is evenly colored
Tips:
Nuo's mother said:
1. When the Cantonese-style mooncakes are used to pack mooncakes, the general dough filling ratio is 2:8 or 3:7, and 2:8 is not easy to operate for novices, so the 3:7 ratio is used in the recipe.
2. Regarding the use of oil, I like to use peanut oil to make the crust. Some friends ask me if it’s okay to use liquid ghee. I just want to ask you why you make home baking. Isn’t it for safety and health? What are you doing with that ghost
3. The ingredients and nuts of the five-ren moon cakes can be selected according to your preference. If they are raw, they should be cooked in a dry pan in advance on a low fire, or in an oven at 150 degrees. The time varies. Pay attention to observe and take them out. Rub it between your fingers, and the skin will be cooked when you can rub it off.
4. Invert syrup can be made by yourself or you can buy the finished product. You can choose a brand you trust. The syrup you make is very variable and the consistency is not easy to grasp. If you make a thin syrup, add more flour and less thick. Flour can be adjusted with flour.
5. The amount of sugar is slowly added according to your taste, until you like the sweetness, the amount of water is not fixed, you have to slowly add it so that the filling can be squeezed into a ball.
6. The moon cake cracks after baking. Check if the oven temperature is too high, the oven temperature will cause cracks, and the crust is not dry, and it is also the cause of cracks. It does not matter if there are very small cracks after baking, because the moon cakes After cooling down completely, the small gap disappears.
7. The temperature and time of the recipe are all reference values, according to the situation of your own oven
8. Regarding the flour, Cantonese-style cake crust is a lot of low-gluten flour, so the taste will be softer, but for many friends, this kind of ordinary flour for home is more convenient to obtain, so this recipe uses ordinary flour
9. The cake crust must be proofed for more than 2 hours to increase the ductility, and it will be good when it is wrapped. This recipe is 16 pieces of 75 grams. If you like to make more, you can double it.
