Cantonese Five-nen Moon Cake
1.
1 Almonds, walnut kernels, peanuts, melon seeds, white sesame seeds are sautéed over low heat, and the peanuts are rubbed and peeled. All dried fruits are chopped (except sesame seeds), dried cherry tomatoes and raisins are all chopped (choose softer ones when you buy them)
2.
After the dried fruits are cut, they are put into one pot
3.
Add minced raisins and dried cherry tomatoes
4.
Pour in sweet-scented osmanthus sauce, high white wine, fine sugar, cold white boil, vegetable oil and mix well
5.
Pour in the cake powder (fried glutinous rice flour, fry until slightly yellow, without the taste of cornstarch), mix well
6.
Use your hands to form balls into a basin, seal with plastic wrap, and let it stand for half an hour. If there is no separation or oil leakage, the mooncake filling will be successful (this is just the same as the softness and the hardness. , Not necessarily all the cake flour is Gary)
7.
The finished picture of the five-core filling after standing!
8.
Pour the inverted syrup into a basin, add soap and peanut oil, mix well
9.
Mix flour and milk powder well, sift into a basin
10.
Mix well with chopsticks, then knead into a dough, wrap it in plastic wrap, and wake up for 2 to 3 hours
11.
Divide the crust and filling according to the ratio of 3:7. This is a 50g moon cake, the crust is 15g, and the filling is 35g.
12.
Take a piece of pie crust and squeeze it into a round shape, and put a filling
13.
Place it on the tiger’s mouth and push up the pie crust while turning it. You need two hands to operate it.
14.
Collapse into a circle
15.
Sprinkle some dry powder in the moon cake mold, then gently knock out, and put the round blank in the mold (the closed side is on the outside)
16.
Pressed into moon cake type
17.
Pressed moon cake
18.
Just make it and place it on the baking pan covered with tin foil, leaving some gaps in it
19.
Preheat the oven at 205 degrees, spray water before the mooncakes are put into the oven
20.
In the middle of the oven, bake at 200 degrees, about 20 minutes
21.
Bake for five minutes and take it out when the shape is set, brush the surface with a thin layer of egg yolk water, then put it in the oven and bake
22.
Baked moon cakes. At this time, the mooncakes have a very hard crust. It takes 3-4 days to eat until the oil becomes soft and oily.
23.
Moon cakes after oil return
24.
Finished picture
25.
Finished picture
26.
Finished picture, cartoon red wolf and gray wolf
27.
Finished picture
28.
Finished picture
29.
Happy, beautiful sheep...
30.
Finished picture!
Tips:
1 If you can't buy water, you can use a 1:3 ratio of alkaline noodles and water.
2 egg yolk water (1 egg yolk + 1 tablespoon egg white, mix thoroughly)
3 Brush the egg yolk water with a very thin layer, without brushing around
4 Be sure to spray water before entering the oven
5 Don’t cut too much of the nuts in the filling, it will top the mooncakes through
6 Do not use raw water for the water added to the filling, as the mooncakes will deteriorate quickly and shorten the shelf life
7 The recipe for inverting syrup I posted in the previous recipe
