Cantonese Five-nen Moon Cake

Cantonese Five-nen Moon Cake

1. Put the invert syrup liquid into the container and mix it evenly with a rubber spatula. (Fully mixing is the key to a good crust)

2. Sift two-thirds of low-gluten flour into the container, and add the mixed invert syrup and liquid soap.

3. Add peanut oil.

4. Use a rubber spatula to roughly mix into a viscous shape, cover with plastic wrap, and relax for 30-60 minutes to make the dough ingredients more evenly absorbed.

5. Sift the remaining one-third of the low-gluten flour into the loose batter.

6. Mix well with a rubber spatula until the surface of the dough is smooth, cover it with plastic wrap again, and let it rest for 20 minutes. (The finished Cantonese pastry dough has the best plasticity within an hour, and it is best to use it within an hour)

7. Put the processed walnut kernels, almonds, melon seeds, pine nuts, white sesame kernels, sugar winter melon, sugar orange cakes, rose sugar, and green red silk into the container and mix evenly.

8. Sift in the fried glutinous rice flour, add peanut oil, white wine, add water in portions, mix well and relax for 30 minutes.

9. Divide the loosened dough into 15 grams each, 24 servings in total, and round for use; divide the filling into 35 grams each, 24 servings in total, and round for use. (Because the five-ren fillings diverge, the five-ren fillings must be firmer)

10. Take a pie crust and squeeze it directly with the palm of your hand, and place the divided fillings in the center of the round crust.

11. Press the filling with your thumb and use the tiger's mouth to push up the dough, pinch it tightly. (Because the Cantonese-style mooncakes have a thin skin and have a lot of fillings, in order to avoid being exposed or broken, use both hands to slowly push the dough)

12. Because the Cantonese-style mooncake has a soft crust, it is necessary to use a brush to brush a thin layer of high-gluten flour on the wrapped five-nut filling mooncake blank. (Be sure to brush off the extra high-gluten flour on the surface after brushing a thin layer of high-gluten flour) Sprinkle high-gluten flour in the moon cake mold to make it adhere before putting it into the mold, and then use a brush to remove the excess flour High-gluten flour. (The purpose of dusting is to avoid the sticking of the moon cake blank in the moon cake mold after the molding.) The force into the molded dough must be even to make a clear pattern of the cake.

13. Place the pressed five-nut filling mooncake blanks evenly into the baking tray, brush off the excess powder on the mooncakes with a dry brush, and then spray water to make it moist.

14. Put it in a preheated oven at 220 degrees. Bake for about 6-8 minutes with high heat and low heat. Bake until the surface of the crust is slightly colored and take it out.

15. Mix one egg yolk, one-third of the whole egg liquid, and a little salad oil through a sieve to make egg yolk liquid for later use. When the moon cake cools to 50 degrees, brush the egg yolk twice with a brush, the purpose is to make the moon cake color more evenly. (After the brush is dipped in the egg yolk liquid, squeeze out the excess egg liquid on the edge of the container, otherwise too much egg liquid will affect the font and texture on the surface of the crust.)

16. After brushing the egg liquid, put it into the preheated oven at 200 degrees. Bake for 8-15 minutes with high heat and low heat. When the crust is golden brown, it can be out of the oven. In order to make the mooncake better return to the oil, take it out Immediately brush with a layer of peanut oil.

Tips:

Cantonese-style five-ren mooncake ingredients:



Cake crust: 190 grams of low-gluten flour, 115 grams of invert syrup, 50 grams of peanut oil, 6 grams of soap



Filling: 190 grams of walnut kernels, 50 grams of almonds, 80 grams of melon seeds, 50 grams of pine nuts, 50 grams of white sesame seeds, 150 grams of sugar winter melon, 40 grams of sugar orange cake, 40 grams of rose sugar, 15 grams of green and red silk, 80 grams of cake powder, 50 grams of peanut oil, 10 grams of liquor, and about 40 grams of water



Specification: 15 grams of pie crust, 35 grams of filling = 50 grams x 24

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Brewing of invert syrup



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Liquid soap preparation:

Put 10 grams of edible alkali into the container, pour 30 grams of water, let it completely melt, filter out the impurities in the alkali water, so that the alkali water remains pure and fresh, pour the alkali water into glass or porcelain products, and store it for two days before use .

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The preparation process of Wuren filling:



Walnut kernels: first remove the astringency (pour the walnuts into sugared water and boil for two or three times, change the water and repeat 2-3 times), put them in a preheated 140 degree oven, bake for 20 minutes, and cut into small cubes.



Almonds: first boil almonds in water, peel off after cooling, put them in a preheated 140 degree oven, bake for 10-15 minutes, and cut into thin slices.



Melon seeds: Put the watermelon seeds in a preheated 140 degree oven and bake for 10-15 minutes.



Pine nut kernels: Put the pine nut kernels in a preheated 180 degree oven and bake for about 5 minutes until slightly yellow.



White sesame seeds: Put the white sesame seeds in a preheated 140 degree oven and bake for 10-15 minutes.



Cut the sugar winter melon and sugar orange cake into small cubes.



Cake flour: Stir-fry glutinous rice flour.