Cantonese Five-nen Moon Cake

Name: Cantonese Five-nen Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 125g Invert syrup; 50g Soybean oil; 2g Jianshui; 1g salt; 875g Five Ren Stuffing; 1 media yolk; Some Cooked flour

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This is a recipe I learned from my parents. After more than a day, the oil will return. It takes a long time for the dough to wake up, but in the end it is easier to handle and packs evenly. The ratio of crust to filling is 3 to 7. The syrup is bought.
Ingredients: 200g all-purpose flour, 125g invert syrup, 50g oil, 2g soap, 1g salt

Decoration: a little egg yolk liquid, 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 35 grams each of the five-nut stuffing.

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. This is easy to squeeze.

7. Place the tiger's mouth, press the stuffing ball with the thumb of your left hand, and squeeze the tiger's mouth upward with your right hand.

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

9. Put in the mold.

10. Press down gently to out the moon cake.

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.

13. It’s delicious just after it’s baked. Super fragrant.

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 to make it easier to handle.

2. Add a little water and boil the egg yolk. You can turn the bowl containing the egg yolk liquid over, 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 so that it can be packaged.

4. The ratio of soapy water is 1:3 for alkali noodles and water.