Cantonese Five-nen Moon Cake

Name: Cantonese Five-nen Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 5g milk powder; 75g Invert syrup; 1g Jianshui; 25g Peanut oil; 40g walnut; 60g Sunflower Seed Kernel; 40g Cashew nuts; 60g Watermelon seeds; 40g White sesame; 40g Sugar Winter Melon; 20g Orange cake; 10g Rose candy; 80g Caster sugar; 80g water; 10g Highly Liquor; 30ml Vegetable oil; 115g Cooked glutinous rice flour; 100g Fatty Meat; 1 tbsp Egg yolk water

by Junzhi

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The traditional five-nut filling also adds a taste of fatty meat (also called raw sugar meat or crystal meat), which is made by pickling raw fatty meat with sugar. It is rare to buy it. If you make it yourself, it is very time-consuming, it takes three days of work, and it is easy to deteriorate if it is not handled well. So, let's give it up and use it (and, do anyone really like to eat it? If so, I The method is provided after the article)
After making the five-ren filling, the rest is done by hand. It's too simple, but it's not wordy, just watch the process:) During the rest of the few days, I have been staying quietly at home, making some snacks, watching Reading books and surfing the Internet, life flies fast. Fortunately, I haven't forgotten this update.
The Mid-Autumn Festival is getting closer, and the craze for making mooncakes is getting higher. Every year before the Mid-Autumn Festival, I inevitably post a few blog posts about moon cakes. Today's Cantonese-style five-ren mooncake is the second of this year.
As a Cantonese-style mooncake, the crust is naturally the same as the previous Cantonese-style mooncakes, mainly because of the difference in fillings. Wuren filling can be said to be the easiest moon cake filling. Compared with lotus paste, jujube puree, and fruit filling, it takes time and effort to fry the filling. For the fiveren filling, you only need to mix the various ingredients evenly.
The more troublesome thing is the preparation of materials. Five kernels, as the name suggests, contain five kinds of dried nuts, each of which must be roasted in advance. In addition, there are two traditional five-nut fillings, sugar winter melon and orange cake, which need to be added. You may have to think about buying them.
Speaking of which, sugar winter melon and orange cake are common snacks when I was a child, but now it takes a lot of work to find them in Beijing. I think the children's shoes in the South should be better, can they be easier to buy?

Cantonese Five-nen Moon Cake

1. Let's first look at how to make the five-ren filling: first process all kinds of dried nuts, and all the dried fruits need to be roasted before use. Put the dried fruits in the oven and roast them at 160°C for 5-8 minutes, and the aroma is ready (white sesame seeds should be roasted until the color turns yellow). After the roasted dried fruits have cooled, cut the walnuts and cashews into small pieces. Different kinds of dried fruits may be roasted for different times. Try to roast different kinds of dried fruits in batches instead of putting them in the oven together

2. Cut the orange cake and sugar winter melon into small cubes for later use. Put all the prepared dried fruits, orange cake, and sugar winter melon into a large bowl and mix evenly. Pour in caster sugar, rose sugar, white wine, vegetable oil, and water, and stir evenly with chopsticks.

3. Finally, add the cake powder, and then knead into a ball, serving as a five-core filling. Pay attention when adding cake flour. The amount of cake flour may vary according to the actual situation. It does not necessarily need to be added in all, as long as the kneaded five-core filling is soft and hard.

4. Cover the finished five-ren filling with plastic wrap and let it stand for half an hour. If there is no oil leakage, separation, etc., it means that the five-ren filling has been made successfully.

5. Next, you can make moon cakes: Pour the inverted syrup into a bowl, add soap and peanut oil and stir well; sift in the flour and milk powder. Knead the dough with your hands. Let the kneaded dough stand for 1-2 hours

6. After standing well, divide the pie crust and the five-core filling according to the ratio of 3:7 or 2:8 (for example, 75 grams of mold, according to the ratio of 2:8, the crust is 15 grams, and the filling is 60 grams). 11-14. Take a piece of pie crust dough, squeeze it, and add five-core filling, then put the dough on the left hand tiger's mouth, use the big thenar part of the thumb to push the crust. During the pushing process, turn the dough, let the dough wrap slowly on the filling, and collect it.

7. Sprinkle some flour on the moon cake mold to prevent sticking (put in the flour, shake it to make the flour adhere to the mold, and then pour out the excess flour). Put the wrapped dough into the mold, and use the mold to press the dough into a moon cake shape. Spray some water, then put it in the preheated oven, bake for 5 minutes, after the pattern is finalized, take out and brush a layer of egg yolk water (only brush the surface, not the side), then put it in the oven and bake for about 15 minutes. Until the surface is golden

8. The crust of the freshly baked mooncakes is very dry and hard. After the mooncakes are cooled, store them in a sealed container. Wait 2-3 days. The crust will gradually become soft and oily. This process is called "returning oil". Therefore, don’t use the freshly baked mooncakes. Eat in a hurry, wait until the oil returns

Tips:
1. In the traditional five-nut filling, there are orange cakes and sugar winter melon. If you don't like it, you can omit it, and you can omit rose sugar. But in this case, the traditional flavor will be lost.
2. The water in the five-nut filling is best to use pure water or boiled and cooled water. Do not use raw water directly. The filling is easier to store and not easy to deteriorate;
3. To make Wuren filling, we will use cake powder, which is cooked glutinous rice flour. If you don’t have it, you can fry the glutinous rice flour directly. Heat the wok, add glutinous rice flour, and stir-fry until the glutinous rice flour turns slightly yellow and tastes no cornstarch. It can be used after cooling;
4. Other precautions for making Cantonese-style mooncakes are clearly written in previous blog posts, so I won’t repeat them here. For children's shoes that have questions about this, please click here to view (for example, what is soap, what to replace, etc.).
5. The method of fatty sugar meat, if you are interested in children's shoes, you can try it: After 125 grams of fresh fatty meat is washed and dried, it is marinated with 10 grams of high white wine for half an hour, and then 125 grams of coarse sugar is added and mixed evenly. Marinate for 3 days before use.