Name: Cantonese-style Dried Fruit Five-nut Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 60g Invert syrup; 22g Corn oil; 1g Alkaline water; 10g walnut; 20g Melon seeds; 20g White sesame; 20g peanut kernel; 15g Pumpkin seeds; 15g Black sesame; 15g Dried fruit; 8g Candied orange peel; 20g raisin; 7g Sugar rose; 20g Sugar; 60g Winter melon

Cantonese-style Dried Fruit Five-nut Moon Cake

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Five-core moon cakes are a classic of reluctance. I never seem to be bored.
A while ago, I occasionally said that the country has issued the latest industry standards for mooncakes, and there must be five-core mooncakes. . . . . And olive kernels can be called five kernel moon cakes. I was a little surprised at the time. Is this the regional standard? Or is it a national unified industry standard? Olive kernels are a specialty of Lingnan, and there are no olive kernels from the snack five-ren moon cakes. As for the five-core moon cakes with olive kernels, I only learned about it one or two years after making the moon cakes. Maybe every place has its own five-core mooncakes. I always feel that this standard is too rigid. But the advantage of private baking is that I don’t care what industry standards you want. . . .
What I have always been quite content with is my own five-core moon cake, which uses winter melon paste as a binder, and the taste is quite good. I was too lazy to purchase winter melon sugar and orange cakes, which are essential for five-core moon cakes, for a few months of cakes, so I simply used the convenient dried fruit at hand to replace the orange cakes with candied orange peel. The effect is also good. Full of fruity fragrance. . . "

Cantonese-style Dried Fruit Five-nut Moon Cake

1. Cake crust: 75 grams of low-gluten flour, 60 grams of invert syrup, 22 grams of corn oil, 1 gram of lye

2. Pour the alkaline water into the invert syrup and stir well.

3. Add corn oil and mix well.

4. Pour the flour. Mix into a uniform dough.

5. Wrap it with plastic wrap and let it relax for half an hour.

6. Filling: 10 grams of walnut kernels, 20 grams of melon seeds, 20 grams of white sesame seeds, 20 grams of peanuts, 15 grams of pumpkin seeds, 15 grams of black sesame seeds, 15 grams of dried cherry tomatoes, 8 grams of candied orange peel, 20 grams of raisins , 7 grams of sugar rose, 20 grams of white sugar, 10 grams of corn oil, 60 grams of winter melon

7. Chop the dried fruit.

8. After the nuts are roasted, chop them.

9. Pour all the dried fruits and nuts into a large bowl and mix well.

10. Add sugar, sugar rose, and candied orange peel, and mix well.

11. Pour in the oil and stir well.

12. Add the winter melon paste.

13. Grasp evenly until it can be squeezed into a loose ball.

14. Divide the filling into 10 equal parts.

15. The skin is also divided into 10 equal parts.

16. Press flat and wrap the stuffing.

17. Pinch the mouth tightly and round it.

18. Put it in a powdered mold,

19. Compaction,

20. Deducted.

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

22. Put it in the oven, middle layer, heat up to 230 degrees, lower the heat to 180 degrees, bake for about 5 minutes, until the surface is set.

23. Brush the surface with egg wash, put it in the oven again and bake for 15-20 minutes.

24. The surface is golden and baked.

Tips:
In the filling, the proportion of dried fruits and nuts can be adjusted according to your own preferences, or replaced with similar ingredients.
The baking time and firepower need to be adjusted according to the actual situation of the oven.