Cantonese Style Jujube Mud Pine Nut Mooncake

Cantonese Style Jujube Mud Pine Nut Mooncake

1. Jujube paste filling method: Clean the smoked big black dates and red dates, and steam them in a pot.

2. After cooling, remove the jujube skins and nucleus or use a larger mesh screen to filter out the jujube skins and nucleus.

3. What is filtered out with a sieve is the jujube mud.

4. Put peanut oil and granulated sugar in the pot and fry over high heat until slightly colored.

5. Add jujube paste.

6. Add red bean paste and stir fry over high heat.

7. When frying to a non-stick pan, add maltose that has been melted to 60 degrees in water.

8. Continue to stir fry until it is not sticky.

9. Cantonese style jujube mud pine nut mooncake method: Put the inverted syrup (the production process link) and liquid water into the container, and mix it evenly with a rubber spatula. (Full mixing is the key to a good crust)

10. Sift two-thirds of low-gluten flour into the container, and add the mixed invert syrup and liquid soap.

11. Add peanut oil.

12. Use a rubber spatula to roughly mix into a viscous shape, cover with plastic wrap, and relax for 30-60 minutes to make the dough ingredients more evenly absorbed.

13. Sift the remaining one-third of the low-gluten flour into the loose batter.

14. Mix well with a rubber spatula until the surface of the dough is smooth, cover it with plastic wrap again, and let it rest for 20 minutes. (The finished Cantonese pastry dough has the best plasticity within an hour, and it is best to use it within an hour)

15. Put the pine nut kernels in a preheated oven at 180 degrees, bake for about 5 minutes until slightly yellow, take out and mix well with the jujube paste.

16. Dough: Divide the loosened dough into 16 portions, each 20 grams, round and set aside. Filling: Divide the filling into 16 portions, each 35 grams, round and set aside.

17. Take a pie crust and squeeze it directly with the palm of your hand, and place the divided fillings in the center of the round crust.

18. Press the filling with your thumb and use the tiger's mouth to push up the dough, pinch it tightly. (Because the Cantonese-style mooncakes have a thin skin and have a lot of fillings, in order to avoid being exposed or broken, use both hands to slowly push the dough)

19. Because the Cantonese-style mooncake has a soft crust, it is necessary to use a brush to brush a thin layer of high-gluten flour on the wrapped jujube mud and pine nut mooncake blank. (Be sure to brush off the extra high-gluten flour on the surface after brushing a thin layer of high-gluten flour) Sprinkle high-gluten flour in the moon cake mold to make it adhere before putting it into the mold, and then use a brush to remove the excess flour High-gluten flour. (The purpose of dusting is to avoid the sticking of the moon cake blank in the moon cake mold after the molding.) The force into the molded dough must be even to make a clear pattern of the cake.

20. Place the pressed jujube mashed pine nut mooncake blanks evenly into the baking tray, brush off the excess powder on the mooncakes with a dry brush, and then spray water to make it moist.

21. Put it in a preheated oven at 220 degrees, and bake for about 6-8 minutes.

22. Bake until the surface of the crust is slightly colored and take it out.

23. Mix one egg yolk, one-third of the whole egg liquid, and a little salad oil through a sieve to make egg yolk liquid for later use. When the moon cake cools to 50 degrees, brush the egg yolk twice with a brush, the purpose is to make the moon cake color more evenly. (After the brush is dipped in the egg yolk liquid, squeeze out the excess egg liquid on the edge of the container, otherwise too much egg liquid will affect the fonts and lines on the surface of the crust.)

24. After brushing the egg liquid, put it in a preheated oven at 200 degrees. Bake for 8-15 minutes until it is golden brown.

25. In order to make the mooncakes return to the oil better, brush with a layer of peanut oil immediately after they are out of the oven.

Tips:

Cantonese style jujube mud pine nut mooncake raw materials:



Cake crust: 170 grams of low-gluten flour, 100 grams of invert syrup, 50 grams of peanut oil, 5 grams of soap

Filling: 530 grams of jujube paste, 30 grams of roasted pine nuts

Specifications: 20 grams of pie crust, 35 grams of filling = 55 grams X 16

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Raw materials for jujube paste filling:



350 grams of jujube paste, 420 grams of red bean paste, 200 grams of fine sugar, 100 grams of peanut oil, 80 grams of maltose

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Link the inverted syrup production process





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Liquid soap preparation: Put 10 grams of edible alkali into the container, pour 30 grams of water, let it completely melt, filter out the impurities in the alkali water, make the alkali water pure and refreshing, pour the alkali water into glass or porcelain products, and store Can be used after two days.

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The main factors influencing the oil return of Cantonese-style mooncake skin



1. The quality and concentration of invert syrup (ie sugar content)

2. Concentration of soap

3. Is the recipe of the pie crust correct? If the sugar is more, the oil will return quickly. For example, if flour is used as 100%, the oil usage is up to 25-30%