Cantonese-style Moon Cakes-five-core Filling

Cantonese-style Moon Cakes-five-core Filling

1. Ingredients for the crust (approximately 26 50g moon cakes)

2. Add liquid water to the invert syrup and stir evenly

3. Then add edible oil and stir until it is emulsified

4. Sift in low flour and mix into dough

5. Wrap with plastic wrap and chill and relax for more than 1 hour

6. Weigh the pie crust and filling core respectively according to the ratio of 3:7 (15 crust, 35 filling)

7. Press the crust into a round pie shape and put the filling

8. Gently push the pie crust to wrap the filling a little bit

9. A layer of flour is glued on the surface of the wrapped moon cake ball

10. Organize into a shape that can be placed in a mold

11. Hold the mold with both hands, push it gently, and release the mold directly on the baking pan covered with tin foil

12. Spray a layer of water on the surface of the moon cake embryo and send it into the 180 degree preheated oven

13. Bake for about 5 minutes until the surface is slightly colored, take it out and let it cool slightly, and gently brush a layer of egg liquid on the surface with a brush

14. Adjust the oven to 160 degrees and bake for about 10 minutes until the surface is golden

15. Finished product

16. Finished product