Cantonese Five-nen Moon Cake
1.
The fruit ingredients of the five-nut filling are fried separately on low heat, rub the red skin of the peanuts and the thin coat of the walnuts, and roll them appropriately; the rock sugar is patted into small pieces with a knife;
2.
Put all the five kernel materials into the basin and mix well
3.
Mix it into a sticky dough. If it is too thin to form a dough, add some more cooked glutinous rice flour.
4.
The liquid material of the sugar oil skin into the basin
5.
well mixed
6.
Pour the flour
7.
Use a rubber spatula to mix into a smooth dough, cover it with plastic wrap, and leave it for about an hour. It is best to put it in the refrigerator and use it again to prevent sticky hands.
8.
Divide the dough and the five-core filling into 15 equal parts in proportion
9.
Take a portion of the dough, press it into a flatbread, and put a portion of five-core filling on top
10.
Put the dough and stuffing in the palm and mouth of the tiger, and wrap the stuffing tightly to form a ball
11.
Spread a layer of hand powder on the wrapped raw mooncake embryo and put it in the mold
12.
Gently press twice in the baking tray, and then lift it up, the other dough and fillings are completed in sequence; when half of the mooncake embryos are completed, you can start to preheat the oven, up and down, 200 degrees
13.
Before putting it in the oven, spray a layer of water on the surface of the mooncake with a spray kettle, then put it in the middle of the oven, 200 degrees, up and down, and bake for about 5 minutes
14.
After the surface is shaped, take it out, and lightly brush a layer of egg liquid on the surface; put it in the oven again, bake for about 15 minutes, wait until the surface is golden and the waist is slightly bulged before being out of the oven
15.
Let cool on a drying rack, then store in an airtight jar, wait a day or two for the oil to return, then eat
16.
There was a slight oil return the next day, which was not bad
Tips:
1. The ratio of the skin to the filling of Cantonese-style mooncakes is generally 2:8, 3:7, and masters can also achieve 1:9. If the sugar oil crust in this recipe is strictly calculated according to 3:7, then make 20; if according to the ratio of 2:8, make 30, then the amount of filling will increase accordingly. For example, for a 50g mold, the skin filling ratio is 3:7, then the skin weight is 15g/piece, then the filling weight is 35g/piece, if 20 pieces are made, the total amount of filling is 700g; if it is 2:8 The ratio is 10 g/piece for the skin and 40 g/piece for the filling). Therefore, the fillings in the article should be adjusted according to actual needs;
2. Hand flour is fried flour. Take an appropriate amount of flour, put it in a wok, fry on low heat until it turns slightly yellow, let it cool for use;
3. Liquid soap can be made by yourself. The ratio of edible alkali to water is 1:3, which means that 10 grams of alkaline noodles are mixed with 30 grams of water;
4. Invert syrup can also be homemade,
Log link: http://home.meishichina.com/space-7513584-do-blog-id-537093.html
Recipe link: http://home.meishichina.com/recipe-193281.html
5. Wuren can be replaced with other favorite dried fruits, but they must be sautéed on low heat or roasted in the oven. Remove the excess skin before use;
6. Brush the egg liquid on the surface, not too much. After the wool brush is dipped in the egg liquid, scrape the side of the bowl to remove the excess egg liquid. Swipe the surface of the moon cake for a few times. The pattern room can be sucked out with kitchen paper to prevent the pattern from being blurred during the baking process;
7. Spray water before the mooncakes enter the oven, not too long in advance, otherwise the water will soften the pattern and become unclear.
