Cantonese Style Lemon Wu Ren Moon Cake
1.
Mooncake crust: Mix it with syrup, peanut oil, and liquid water.
2.
Sift all-purpose flour and milk powder, add and mix well;
3.
Knead it into a smooth ball, wrap it in plastic wrap, and let it sit for 1-2 hours;
4.
Divide into small groups of 16 equal parts; PS: Don't knead, just divide into small groups.
5.
Mooncake stuffing peanuts, melons, cashews, walnuts, white sesame seeds, black sesame seeds are roasted and chopped separately, sugar winter melon, orange cake, salty lemon are chopped, add together and mix well;
6.
Add in sugar, salt, cake powder, ice meat, ham, peanut oil, sesame oil, water, and mix well;
7.
Knead it into a smooth filling, wrap it in plastic wrap, and let it sit for 1 hour;
8.
Divide into 16 equal parts;
9.
Mooncake crust and mooncake filling are all ready;
10.
Press the mooncake skin thinly by hand to form a pot shape, put the mooncake filling, knead between the thumb and index finger, so that the mooncake skin evenly wraps the mooncake filling;
11.
Wrap the moon cake, put it into the moon cake model, and press; PS: If it is sticky, you can sprinkle a little cake powder on the moon cake model.
12.
Put the mooncakes into the baking tray and spray water evenly;
13.
Preheat the oven, 180 degrees, bake for 5 minutes, take it out, coat with a layer of egg yolk, and continue to bake for 15 minutes. PS: Bake the mooncakes, let them cool, and immediately put them in a sealed box/sealed bag, and return the oil. 3-5 days is the best time to eat.
Tips:
1. Peanut kernels, melon kernels, cashew nuts, walnut kernels, white sesame and black sesame should be roasted separately;
2. Cake flour is fried glutinous rice flour;
3. Ice meat is fatty meat marinated with high wine and white sugar;
4. The mooncake crust is very sticky when it is mixed well and needs to be left for 1-2 hours;
5. Before putting it in the oven, spray water again, it should not be too early, it is easy to lose the moon cake pattern;
6. Don't apply too much egg yolk liquid, as the place where the egg yolk liquid is easy to stick.
7. Each oven is different, the time and temperature are slightly different.
