Name: Cantonese Osmanthus Five-nen Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 Cooked flour; 45g Sugar; 25g Corn oil; 7g Sugar Winter Melon; 7g Plum meat; 10g White sesame; 10g peanut kernel; 7g almond; 7g walnut; 10g Melon seeds; 10g Osmanthus Sauce; 100g Low-gluten flour; 80g Invert syrup; 2g Alkaline water; Some Egg liquid

Cantonese Osmanthus Five-nen Mooncake

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

After six kinds of mooncakes, I thought I could stop. However, there are still a few days before the Mid-Autumn Festival. If you don't make mooncakes, what should you do?
Still make moon cakes. The fruit is plentiful, and there is still a kind of moon cake in my heart. I will feel a little unwilling to put it next year. Before that, let's have an osmanthus five-ren. This is also the most traditional five-core moon cake, except that it uses osmanthus sauce. In my impression, the five-nut fillings I have seen are mostly flavored with rose sauce, or rose and osmanthus are shared. I didn't really impress if I just used osmanthus sauce. This sweet-scented osmanthus five-nut moon cake is a bit regretful if you don't try it.
Completely produced according to the square. No replacements, no changes. However, at the end of the filling, I found that the filling was a little bit out of a ball, and a little water was sprinkled.
The effect is good, full of sweet-scented osmanthus. On both sides of the road, it is Guixiang attacking people. . . . "

Cantonese Osmanthus Five-nen Mooncake

1. Stuffing.

Cantonese Osmanthus Five-nen Mooncake recipe

2. Roasted nuts and chopped finely chopped preserved fruits

3. Pour cooked flour and sugar into a bowl,

4. well mixed

5. Add various fruits

6. Mix well

7. Add osmanthus sauce, mix well

8. Add corn oil

9. Grasp even

10. Add a little water to adjust the softness

11. Grab it until you can knead it into a ball

12. Cake crust materials

13. Add alkaline water to the syrup

14. Stir thoroughly

15. Pour in corn oil

16. Stir until fully emulsified

17. Sift in the flour

18. Toss gently

19. Into a uniform dough

20. Wrap with plastic wrap and relax for 30 minutes

21. Divide the skin into 11 grams/piece and the filling into 30 grams/piece

22. Take a piece of pie crust and press flat

23. Put the filling

24. Push up the crust

25. Close up and round

26. Pack one by one

27. Put it in the flour and roll it around, and coat it with a thin layer of flour

28. Put in the mold

29. Compaction

30. Knock left and right

31. Buckle out the cake

32. Place in the baking tray, spray water on the surface

33. Put it in the oven, turn on the heat to 230 degrees, lower the heat to 180 degrees, and bake for about 5 minutes

34. After the surface is shaped, take it out, brush the egg mixture, put it in the oven, and bake for about 10-15 minutes

35. Golden surface, baked

Tips:
Please refer to the previous recipe for making the crust.
The ratio of mooncake size and crust filling can be adjusted arbitrarily according to your preference.
The baking time and firepower need to be adjusted according to the actual situation of the oven.