Cantonese Five-nen Moon Cake

Cantonese Five-nen Moon Cake

1. Put the glutinous rice flour in a clean, oil-free and water-free pot, and stir-fry on low heat until the glutinous rice flour is light yellow and the raw noodle flavor is gone. My feeling is that the glutinous rice flour was sticky when it was first put in the pot, and it felt like blowing air for a while, and it would be cooked when it became sticky again and was willing to stick to the pot. It took twenty minutes. Cooked glutinous rice flour is used for filling and noodle making.

2. Put the amount of cooking oil in the pot, fry the peanuts, and then peel them one by one for a total of 50 grams. I really don't take a shortcut, just laughed. Then break it with a rolling pin through the bag.

3. I bought the melon seeds and peeled them one after another. 100 grams of melon seeds were peeled all morning. Also use a rolling pin to break it.

4. Stir-fry the sesame seeds and measure out 75 grams.

5. Peel out 75 grams of walnuts and fry them in a pan without oil and water. Break the compartment with a rolling pin.

6. Measure out 50 grams of sugar

7. Hawthorn strips measure out 50 grams.

8. Cut into cubes.

9. Wash 50 grams of raisins with warm water and soak.

10. Dice raisins.

11. Group photo of all kinds of benevolence.

12. Mix 140 grams of invert syrup, 60 grams of salad oil, and 4 grams of liquid soap. Don’t worry, stir until they are completely melted together. (Lip water is made by mixing 1g of edible soda noodles with 4g of water, measuring out 4g to help color the mooncakes.) The practice of inverting syrup can be searched in the gourmet world. There are many, which one you like.

13. Add 200 grams of low powder to the sugar and oil mixture.

14. Mix well, don't stir, for fear of gluten, it won't be crisp. Then put some oil in the fresh-keeping bag, put in the mixed noodles, and wake up at room temperature for an hour.

15. Mix the ground peanut kernels, walnut kernels, sesame seeds, melon seed kernels, diced hawthorn and raisins. Add glutinous rice flour and mix well, then add cold boiled water and salad oil and mix well. The dry humidity is based on the fact that the five kernels can be formed into balls just now. The cold water should be added little by little.

16. The first stuffing, 60 grams each, can make a total of 10 stuffing. The crust is also measured, 40 grams each, and the crust and filling are covered with plastic wrap.

17. Put a little oil on your hands and press the crust thinly.

18. Put stuffing on.

19. Squeeze the skin up a little bit, it looks high and deep, but it's actually simple, because the skin is soft and moist and easy to handle. Finally, tighten the mouth to form a ball.

20. Make a ball into a ball, if there is any exposed place, pinch a little bit of skin to make up.

21. Gently put it into the mold, I think everyone puts the noodles, in fact, putting a little oil on the mooncake will release it better.

22. Press down firmly with your hand.

23. Put the palm of your hand against the top handle and press it down. The mooncake is pressed. The index finger and middle finger hold the middle handle and lift it up. The mold will be demolded, and the shape will not be damaged without knocking.

24. It comes out of the mold very neatly. Preheat the oven up and down at 170 degrees, put the mooncakes in and bake for six minutes, then take them out and let them dry for seven or eight minutes.

25. The mooncakes are harder when they are cooled, and the shape will not be damaged when brushed with egg wash. Everyone sees that I put the brush and chopsticks into the egg liquid together, because every time I dip the egg liquid, the brush will block the chopsticks, and then brush it on the mooncake surface when there is almost no egg liquid. Prevent egg liquid from penetrating into the pattern and destroying the effect.

26. After brushing the egg mixture, put it back into the oven and bake at 170 degrees for 16 minutes. Pay attention to the color of the moon cake in the last few minutes, and take out the golden color.

27. The various flower slices were changed and used for the first time. The uneven brushing of the egg liquid resulted in uneven color of the moon cakes. This is freshly baked, very hard, and it will be more moist after two or three days of oil return.

Tips:

1. The ratio of moon cake crust to filling is 4:6, the crust is 40 grams, and the filling is 60 grams. These amounts are the amount to make ten moon cakes of 100 grams.
2. The invert syrup is boiled with 400 grams of sugar, 200ml of water and 50ml of fresh lemon juice (just the amount of juice squeezed from one lemon). Put sugar and water in the pot, turn on a low heat, and stir a little before the water is boiled to help. The sugar melts (you can't stir the water when it's boiling, because it will crystallize.) As soon as the water is boiling, pour the squeezed lemon juice and boil it with the lowest heat. I see people on the Internet say it takes 40 to 50 minutes. Actually, I boil it for more than ten. The syrup will turn pale yellow within minutes, and use chopsticks to pick it up like water. Don't be afraid, it will become very viscous when it cools. If, according to the online statement, turn off the heat, the syrup will become a piece of hard candy when it is cold. This is the lesson I failed, so when the syrup is light yellow, has a slightly caramel taste, and is as thin as water, it leaves the fire. Another boiled inverted syrup must not be used in an iron pot, it will turn black, you can choose stainless steel, ceramic and glass pots.
3. Before brushing the egg liquid, the moon cake is cold, and the surface is hard and then brush the egg liquid. Don't worry, otherwise it will destroy the shape. The egg liquid brush will basically knock the egg liquid clean and then brush it on the moon cake, otherwise there will be too much egg liquid. Will destroy the color and shape.
4. Do not touch the mold when you push the moon cake ball into the mold, it will break the skin, please handle it carefully.