Cantonese Traditional Five-core Moon Cake
1.
Pie crust
2.
Pour the lye and syrup into a bowl
3.
Stir thoroughly
4.
Pour oil
5.
Stir until fully emulsified
6.
Mix milk powder with flour and sift into a bowl
7.
Mix well
8.
Wrap it with plastic wrap and let it rest for 30 minutes
9.
Five-None Filling
10.
All nuts are fried and chopped. Candied fruits are also chopped
11.
Pour chopped nuts and dried fruits into a bowl
12.
Add salt, pepper, ice meat, light soy sauce
13.
Pour in the cake flour and mix well
14.
Add sesame oil, corn oil, and mix well
15.
Add half of white wine
16.
Grab it until you can knead it into a ball
17.
Divide the skin into 10 grams/piece, and divide the filling into 35 grams/piece
18.
Take a piece of pie crust and press flat
19.
Put the filling
20.
Push up the crust
21.
Close up and round
22.
Do one by one
23.
Put it in the flour and coat it with a thin layer of flour
24.
Put in the mold
25.
Compaction
26.
Knock left and right
27.
Buckle out the cake
28.
Place in the baking tray, spray water on the surface
29.
Put it in the oven, middle level, upper heat 200 degrees, lower heat 180 degrees, bake for about 5 minutes
30.
After the surface is shaped, take it out, brush the egg mixture, put it back in the oven, and bake for about 15-20 minutes
31.
Golden surface, baked
Tips:
This cake crust exceeds the amount of five-core moon cakes made this time, and the remaining crust can be used to make other moon cakes.
When making stuffing, you need to add the amount of liquid as appropriate to prevent the stuffing from being too wet and soft.
The baking time and firepower need to be adjusted according to the actual situation of the oven.