Name: Cantonese Sausage Mooncake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 5g Corn oil; 55g Invert syrup; 1g Alkaline water; 27g Sugar; 25g Cooked flour; 60g Ice meat; 10g walnut; 10g Melon seeds; 15g peanut; 10g sesame; 15g Pumpkin seeds; 25g Cantonese sausage; 15g Half plum; 15g Candied orange peel; 10g Dried fruit; 5g Sugar rose; 2g White wine; a little Five spice powder; 1g salt; 5g water

Cantonese Sausage Mooncake

1. Pie crust: 80 grams of low-gluten flour, 55 grams of inverted syrup, 23 grams of corn oil, 1 gram of lye Filling: 27 grams of sugar, 5 grams of corn oil, 25 grams of cooked flour, 60 grams of ice meat, 10 grams of walnuts, melon seeds 10 grams of kernels, 15 grams of peanuts, 10 grams of sesame seeds, 15 grams of pumpkin seeds, 25 grams of wide sausage, 15 grams of half plum, 15 grams of candied orange peel, 10 grams of dried cherry fruit, 5 grams of sugar rose, white wine 2 grams, a little five-spice powder, 1 gram of salt, 5 grams of water

2. Dice all the dried fruits.

3. The sausage is cooked and diced,

4. All nuts are roasted and chopped.

5. Pour the dried fruits, nuts, and sausage into a large bowl and mix well.

6. Add sugar, ice meat, salt, five-spice powder, sugar rose, and mix well.

7. Add cooked flour and mix well.

8. Add oil, wine, water, and repeatedly pinch,

9. Until it can become a lump.

10. Cake crust: 80 grams of low-gluten flour, 55 grams of inverted syrup, 23 grams of corn oil, 1 gram of lye

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

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. Compaction.

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.