Cantonese Jujube Mud Mooncake

Name: Cantonese Jujube Mud Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 5g milk powder; 75g Invert syrup; 1g Jianshui; 25g Peanut oil; 500g Red dates; 200g White sugar; 80g Glutinous rice flour; Some water

by Junzhi

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Every Mid-Autumn Festival, making moon cakes is an indispensable homework. Speaking of the types of mooncakes, there are many kinds of mooncakes all over the country, and the Beijing-style Su's Cantonese style has firm supporters. Among them, the most widely spread and most popular among the Chinese people are non-Cantonese-style mooncakes.
The first moon cake for the Mid-Autumn Festival this year is the Cantonese-style moon cake. In the Cantonese-style moon cakes in the blog, there were moon cakes with lotus seed paste and egg yolk in the first year, and five-core moon cakes last year. In fact, there is not much novelty in the annual refurbishment, at best it is to change some tricks on the stuffing. So, today's blog post may be the simplest moon cake blog post with the process map. All the things about Cantonese moon cakes have been written almost before. If there is anything that has not been written, go to the first two blog posts. Just look through it and it's all there.
Since the stuffing is changed, the only thing worth mentioning is the jujube paste stuffing. I once made a Chinese dim sum "Jujube Pastry", which was filled with jujube paste. But the jujube paste filling for Cantonese-style moon cakes today is different from the jujube paste filling. Different jujube paste filling recipes are used on different occasions, and the effect is different. To make jujube mud mooncakes, because the Cantonese-style mooncakes have thin and large fillings, one is to make the filling easier, and the other is to make the crust return oil smoothly. The Cantonese-style jujube mud fillings are relatively harder and contain more oil. The specific difference, just slowly understand in the production process:)

Ingredients

Cantonese Jujube Mud Mooncake

1. First make the jujube paste filling. Rinse the red dates with water, while they are moist, peel off the red dates to take out the date cores; put the wet red dates in a steamer after removing the cores, and steam for 15 minutes on high heat

2. Put the steamed red dates into a food processor, add enough water to make a jujube slurry (the amount of water added is adjusted according to the actual situation, and the amount of water added is subject to the pulp. The more water is added, the later it will be fried. The longer the time will be); put the jujube slurry into the pot, add fine sugar, and stir fry over medium-to-low heat

3. In the process of stir-frying, add peanut oil in three times, and continue to stir-fry so that the oil is completely absorbed by the jujube puree; stir-fry until the moisture is almost evaporated, add cake powder and stir-fry evenly, and stir-fry the filling into a harder one as shown in the picture. Stuffing ball

4. The jujube paste needs to be fried dry. After the filling is cooled, knead it into a dough with your hands, and it will become a dough as shown in the picture without sticking your hands. If the filling is relatively moist and soft, you need to re-fry for a while on low heat until the filling reaches the required hardness

5. Then make the crust, pour the inverted syrup into a bowl, add soap and peanut oil, mix well, sift in the flour and milk powder, and knead the crust dough. After the crust dough is allowed to stand for 1-2 hours, divide it into 15 grams and 10 parts in total. Weigh 600 grams of jujube paste filling and divide it into 10 portions. (The ratio of the skin to the filling is 2: if you make 75 grams of moon cakes, the skin is 15 grams, and the filling is 60 grams. If the moon cakes of 50 grams, the skin is 10 grams, and the filling is 40 grams)

6. Flatten the cake crust and pack it into the jujube paste filling. Sprinkle some flour in the moon cake mold to prevent sticking (put the flour, shake it to make the flour attached 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

Tips:
1. The production process of Cantonese-style mooncakes is relatively brief. If you need more detailed production steps, please refer to Cantonese-style five-ren mooncakes and lotus seed paste egg yolk mooncakes;
2. An ingredient in the Cantonese jujube paste filling is cake powder, which is used to absorb the excess water of the filling and make the filling reach a better softness (if the filling is too soft, it is difficult to wrap it in a pie crust). Cake flour is cooked glutinous rice flour. If there is no ready-made glutinous rice flour, you can put the raw glutinous rice flour into a wok and cook it over a low fire (fry it until it turns slightly yellow);
3. The mooncakes that have just been baked have very hard crusts. After the mooncakes have cooled, they should be sealed and stored. Wait for 2-3 days. The crusts will gradually become soft and oily. This process is called "returning oil". Therefore, the freshly baked mooncakes Don't eat in a hurry, wait until the oil is returned.