Cantonese Five-nen Moon Cake
1.
Noodles: 500g low flour, 350g inverted syrup, 150ml corn oil, 12ml soap, fillings: sunflower seed kernel 200g, sesame seed 200g, peanut kernel 300g, cashew 50g, candied orange peel 30g, fried noodle 200g, corn oil 100ml , Purified water, sugar,
2.
First, fry the sesame, sunflower seed, peanut, and cashew nuts separately. Then, crush the cashew nuts and peanuts separately and turn them into small particles. ,
3.
Put the nuts in a basin, add sugar, candied orange peel, and fried noodles.
4.
Stir it evenly. Add corn oil and mix well.
5.
Add purified water. Mix it into a damp and wet state, and it can be squeezed into a dough.
6.
Add water to the invert syrup and mix well, then add corn oil and mix well.
7.
Sift in one-third of the low powder first. After mixing evenly, let it stand for 30 minutes.
8.
Then sift in the remaining low powder.
9.
After mixing evenly, cover with plastic wrap and let stand for more than 2 hours.
10.
According to the specifications of the moon cake mold. Paste/filling = 2/8 or 3/7. 50g mold = 15g crust + 35g filling
11.
Packaging: Take a piece of dough and put a piece of stuffing. Then gently wrap the dough around the filling.
12.
The group is in a smooth state.
13.
Wrap in turn and serve as a green body.
14.
Take a green body, roll a layer of flour, and put it into the moon cake mold. Just compact it.
15.
Preheat the oven to 180 degrees and bake for about 8 minutes.
16.
Take out and let cool, and brush with egg wash. Then put it in the oven. Bake at about 170 degrees for 10 minutes and it will be out of the oven.
17.
After allowing it to cool, keep it sealed for about 2 days, and the mooncakes can return to the oil.
Tips:
1. The oven temperature is for reference only. 2. The baking time is set according to 50g moon cakes. Other specifications are subject to change.
3. I made 60 50g moon cakes from these pastries, which can be reduced proportionally.
