Cantonese Style Five-ren Green and Red Silk Mooncakes

Name: Cantonese Style Five-ren Green and Red Silk Mooncakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Invert syrup; 2g Jianshui; 200g Low powder; 50g Vegetable oil; 60g peanut; 50g Melon seeds; 40g walnut; 30g sesame; 30g almond slices; 80g Glutinous rice flour; 1 piece yolk; a little water; Some Green red silk; 50g Caster sugar

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Wuren is a traditional filling, which is often used in various desserts. It is usually made with peanut kernels, sesame kernels, walnut kernels, almonds, and melon seeds after being fried, peeled and crushed, and mixed with sugar. In ancient China, there were five moral codes of "benevolence, righteousness, courtesy, wisdom, and faith", and "five benevolence" happened to be homonymous with it. Green and red silk is mainly cut into shreds with orange peel, pickled, and eaten with five-core fillings after sun exposure, which is quite popular among the elderly.

I broke two pieces when I took the photo just now. It was totally different from the impression I had. No wonder my mother loves to eat so much. The fillings I fried are affordable. The peanuts, sesame seeds and melon seeds are delicious, sweet and glutinous. !

Cantonese Style Five-ren Green and Red Silk Mooncakes

1. Mix all the ingredients in the main ingredient well to form a dough. Refrigerate and let stand for 1-2 hours. This will make the dough more delicate and even

Cantonese Style Five-ren Green and Red Silk Mooncakes recipe

2. Put the glutinous rice flour into a non-stick pan, stir-fry on a low heat to give a fragrance, the color is slightly yellow and it is cooked

3. Put the five kinds of ren'er in the middle of the oven on the upper and lower heat, 150 degrees, about 20-30 minutes, after roasting, rub the skin of the peanut kernels, beat the five kernels into dices with the back of a knife, put them in a non-stick pan, and add auxiliary materials Stir the fine sugar, vegetable oil, green red silk and glutinous rice flour in

4. After cooling, squeeze into equal-sized balls. The good dough is also divided into small balls. The ratio of skin to filling can be determined according to personal preference and mold size. I usually use skin 2 stuffing 3

5. Wrap the five-core filling with dough, seal the mouth, and knead it into a ball

6. Press the pattern into the mold and place it on the baking tray. Put it in the middle of the oven and heat it up and down at 170 degrees for about 20 minutes. Bake it for five minutes, and after the surface is set, brush a little egg yolk and water mixture for coloring. After baking, let cool and seal back to the oil for a few days.

Tips:
1. Almonds I use almond flakes for baking directly. You don't need to roast them, just put them in a non-stick pan and fry them. . There are also two kinds of melon seeds, sunflower seeds and pumpkin seeds, ready-made, otherwise peeling them one by one will be exhausting.
2. The five-core filling is not easy to pack, because the five-core filling can't be crushed too much, which will lose the taste, but if the lumps are slightly larger, it is easy to puncture the crust, so the crust of the five-core filling can be slightly thicker.