Name: Cantonese Five-nen Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 5g milk powder; 75g Invert syrup; 1g Jianshui; 30ml Cold pressed peanut oil; 40g walnut; 60g Sunflower Seed Kernel; 40g Cashew nuts; 60g peanut kernel; 40g White sesame; 10g Sugar rose; 80g Sugar; 80g (boil to cool) spring; 10g Erguotou Liquor; 115g (cooked glutinous rice flour) Cake flour; 1 piece yolk; 1 spoon protein

Cantonese Five-nen Moon Cake

by Jiu Jiayi

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

I always thought it was too difficult and troublesome to make mooncakes by myself, but seeing everyone eating mooncakes made me feel itchy! It doesn't matter whether you eat or not, but knowing how to do it is a must! This started my mooncake journey without challenging myself! Because I love Cantonese-style five-ren mooncakes most, and they can’t be bought by bakery shops, I started with Cantonese-style five-ren mooncakes for the first time!
From the skin to the stuffing, I work carefully and carefully. If there is one negligence, I will lose everything, not only a waste, but most importantly, my heart is frustrated. I used to peel melon seeds by myself in the middle of the night and my hands hurt. I used to pack moon cakes at 10 o'clock in the evening, and I used a brush to brush the moon cakes with egg liquid. I accidentally got in touch with the freshly baked baking pan. Under the "third eyebrow", I used to wait idiotically for the mooncakes to return to the oil. After three days of waiting, he finally lived up to my hard work and hard work. It was really delicious, especially fragrant! The challenge is successful!
hand made carefully, so nice to friends as a special gift in this special day!
The Mid-Autumn Festival is approaching, I would like to wish my family and friends a happy Mid-Autumn Festival and a happy reunion! Thank you for your continued support and encouragement to me! Come on! "

Cantonese Five-nen Moon Cake

1. Weighing: 40 grams of walnut kernels, 40 grams of cashew nuts, 60 grams of peanut kernels, all (raw), 40 grams of white sesame seeds (cooked, if raw, need to be roasted)

2. Walnuts, cashews, and peanuts are roasted in the oven at 160°C for 5 minutes, then peeled while hot

3. 60 grams of hand-peeled sunflower seed kernels (raw)

4. Sunflower seed kernels are roasted in the oven at 160 degrees for 5 minutes.

5. Mix the roasted walnuts, peanuts, cashews, and sunflower seeds and chop them with a knife (I like the taste of large particles, and you can also use a rolling pin to crush them into small particles)

6. Pour the white sesame seeds

7. Add sugar roses, white sugar, spring water (boil to cool), Erguotou white wine, cold-pressed peanut oil

8. Stir well

9. Pour in the right amount of cake flour (cooked glutinous rice flour), add little by little

10. Knead it into a dough. If the dough can be made into a ball with your hands, it means the hardness is just right. Cover with plastic wrap and wake up for 30 minutes

11. To make the pie crust: put the inverted syrup in a bowl, add soap and peanut oil, and mix well

12. Sift in flour and milk powder, knead into a dough, cover with plastic wrap and wake up for 2 hours

13. Weigh the awake crust and filling according to the weight of 10 grams and 40 grams respectively, and round them.

14. Take a piece of pie crust and squash it, put on the five-core filling

15. Fit the crust and filling

16. Then put the dough in the position of the left hand tiger's mouth, use the right hand to push the dough upwards, and in the process of turning, let the dough wrap on the filling

17. Reunion

18. Sprinkle some flour evenly in the moon cake mold to prevent sticking, pour out the excess flour, and put the wrapped dough into the mold

19. Pressed into moon cakes

20. Water spray to prevent cracking at high temperature

21. Then put it in the preheated 200 degree oven and bake for 5 minutes

22. After the pattern is shaped, brush a thin layer of egg liquid on the surface of the mooncake (only the surface, not the side), and then put it in the middle layer of the 200 degree oven and bake it for 15 minutes

23. Baked until the surface is golden, it will be out of the oven, and it will be sealed and preserved after cooling. It is made on September 15 and returns to the oil smoothly on September 17. With careful packaging, it is a Mid-Autumn Festival Mooncake for relatives and friends!