Name: Cantonese Style Five-ren Scallop Mooncake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 55g Invert syrup; 23g Corn oil; 1g Alkaline water; 25g Sugar; 1g sesame oil; 32g Cooked flour; 45g Ice meat; 20g Melon seeds; 10g sesame; 17g Pumpkin seeds; 10g walnut; 30g peanut; 25g Scallops; 3g Candied orange peel; 1g White wine; 1g salt; 0.1g pepper; a little MSG; 5g water

Cantonese Style Five-ren Scallop Mooncake

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

I only glanced at a name, and immediately decided to include it in the plan, because there happened to be so many scallops. If it weren't for the mooncake festival to come early, perhaps they would not be able to catch the mooncake train.
The scallop was originally a foreign thing, how to turn it into delicious food is really no good. Suddenly seeing such a scallop moon cake, he was naturally interested. Counting the moon cakes about seafood that I have eaten before, the golden hook when I was young, and the abalone later, it seems that there are really no moon cakes with scallops. Maybe there was it before, right? It's just that the impression has been blurred to zero.
The scallops were washed and steamed with wine, and they turned into fresh and sweet. After being shredded and mixed with other ingredients, it looks like there are plenty of ingredients and it is very rich.
The moon cakes were out of the oven, and a savoury and fresh fragrance immediately wafted out. Wait till it cools, cut it open, but disappear again. Only at the entrance does it show its difference. . . . "

Cantonese Style Five-ren Scallop Mooncake

1. Filling: 25 grams of sugar, 5 grams of corn oil, 1 gram of sesame oil, 32 grams of cooked flour, 45 grams of ice meat, 20 grams of melon seeds, 10 grams of sesame seeds, 17 grams of pumpkin seeds, 10 grams of walnuts, 30 grams of peanuts, Yao 25g column, 3g candied orange peel, 1g white wine, 1g salt, 0.1g pepper, a little MSG, 5g water

Cantonese Style Five-ren Scallop Mooncake recipe

2. Wash the scallops and add white wine.

3. Place in a boiling water pot and steam for 15-20 minutes until cooked.

4. Take it out, let it cool, and tear it up. spare.

5. All nuts are roasted and chopped.

6. Pour the scallops, nuts, and diced orange peel into a bowl and mix well.

7. Add ice meat, sugar, salt, pepper, MSG, and mix well.

8. Add cooked powder and knead evenly.

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

10. Until it can become a lump.

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

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

13. Divide into 10 equal parts.

14. Divide the filling into 10 equal parts.

15. Take a piece of pie crust, press it flat, and put in the filling.

16. Pack up, close up.

17. Wrap them one by one and round them.

18. Put it in a powdered mold,

19. Compaction.

20. Deducted.

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

22. 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.

23. Take it out and brush the egg liquid on the surface. Put it back in the oven again and bake for about 15 minutes.

24. 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.
The ingredients and ratio of the nuts can be adjusted according to your preferences.
The baking time and firepower need to be adjusted according to the actual situation.