Name: Cantonese Ham Mooncakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 55g Invert syrup; 23g Corn oil; 1g Alkaline water; 30g Sugar; 2g sesame oil; 25g Cooked flour; 47g Ice meat; 10g walnut; 16g peanut; 10g Melon seeds; 10g sesame; 10g Pumpkin seeds; 10g raisin; 10g Half plum; 5g Candied orange peel; 6g Dried fruit; 5g Sugar rose; 2g White wine; 0.1g Five spice powder; 30g Cooked diced ham; 5g water

Cantonese Ham Mooncakes

1. Pie crust: 80 grams of low-gluten flour, 55 grams of inverted syrup, 23 grams of corn oil, 1 gram of lye Filling: 30 grams of sugar, 3 grams of corn oil, 2 grams of sesame oil, 25 grams of cooked flour, 47 grams of ice meat, walnuts 10 grams of kernels, 16 grams of peanuts, 10 grams of melon seeds, 10 grams of sesame seeds, 10 grams of pumpkin seeds, 10 grams of raisins, 10 grams of half plums, 5 grams of candied orange peel, 6 grams of dried cherry tomatoes, 5 grams of sugar roses , 2 grams of white wine, 0.1 grams of five-spice powder, 30 grams of cooked ham, 5 grams of water

2. Mix the crust materials to make a dough, wrap it with plastic wrap and relax for half an hour.

3. Filling: 30 grams of sugar, 3 grams of corn oil, 2 grams of sesame oil, 25 grams of cooked flour, 47 grams of ice meat, 10 grams of walnuts, 16 grams of peanuts, 10 grams of melon seeds, 10 grams of sesame seeds, 10 grams of pumpkin seeds, and raisins 10g, 10g half plum, 5g candied orange peel, 6g dried cherry fruit, 5g sugar rose, 2g white wine, 0.1g allspice, 30g cooked ham, 5g water

4. Dice all the dried fruits.

5. All nuts are roasted and chopped.

6. Put in a large bowl, add diced ham and diced orange peel and mix well,

7. Add sugar, ice meat, sugar rose, and mix well.

8. Add cooked flour and five-spice powder and mix well.

9. Pour in the oil and wine, and pinch evenly.

10. Add water as appropriate to adjust the humidity of the filling.

11. Into a state that can be kneaded into a ball

12. Divide the stuffing into 10 equal parts.

13. Take a piece of pie crust, press it flat, and put in the filling.

14. Pack up, close up.

15. Wrap them one by one and round them.

16. Put it in a powdered mold,

17. Deducted.

18. Deducted.

19. Place it in a baking tray, spray water on the surface.

20. Put it in the oven. In the middle layer, heat up to 230 degrees and lower to 170 degrees. Bake for about 5 minutes until the surface is set.

21. Take it out and brush the egg liquid on the surface. Put it back in the oven again and bake for about 15 minutes.

22. The surface is golden and baked.

Tips:
When making stuffing, water should be added or not added as appropriate according to the humidity of the stuffing.
Dried fruits and nuts can be adjusted as you like.
The baking time and firepower need to be adjusted according to the actual situation.