Cantonese Five-nen Moon Cake
1.
Stuffing ingredients collection
2.
Winter melon sugar chopped with a knife
3.
Peanuts and almonds into the fresh-keeping bag and crushed
4.
Add the crushed winter melon sugar, peanuts, and chopped almonds to the pot
5.
Add white sesame and cooked sesame
6.
Add glutinous rice flour and cooking oil
7.
Knead it with 85 grams of cold water to form a dough.
8.
Cake crust material collection
9.
Pour the inverted syrup into a bowl, add soap and edible oil and stir well, then sift in low-gluten flour
10.
Knead the dough with your hands. Let the kneaded dough stand for 1-2 hours
11.
After standing well, divide the pie crust and the five-core filling according to the ratio of 3:7 or 2:8. Mine is 35 grams of pie crust and 75 grams of filling.
12.
Take a piece of pie crust dough, flatten it, and wrap it with five-core filling
13.
Sweep a layer of cooking oil on the cake mold to prevent sticking, put the wrapped dough into the mold
14.
Use a mold to press the dough into a moon cake shape and spray some water
15.
Then put it in the preheated oven, top and bottom heat, place the third layer of the oven, bake at 190 degrees for 5 minutes
16.
After the pattern is finalized, take out and brush a layer of egg yolk water, then put it in the oven, upper and lower heat, the third layer, bake for about 15 minutes, just see the golden surface
17.
The baked mooncakes will be very hard right out of the oven, and will become soft after being left for 2 or 3 days after the oil is returned.
Tips:
1. The amount of oil and glutinous rice flour in the filling depends on whether the filling can be made into a ball.
2. When buckling the pattern of the moon cake, use even force, otherwise the thickness of the moon cake will be different.
This recipe uses Midea's 32L oven. There are two models to choose from: T7-L325D and T7-L325E.
When making friends, please adjust the baking time appropriately according to the power and temperature difference of your own oven.
