Cantonese Traditional Five-core Moon Cake
by Super Macaron Fan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. All raw materials are weighed for later use. Add alkaline water to the mooncake syrup and stir well for later use.
2. Mix the salad oil and liquid ghee and stir until fully incorporated, set aside.
3. Pour the right fat mixture into the syrup, stir in one direction, and stir until it is completely integrated, and you are ready!
4. After the flour is opened, pour the syrup mixture into the middle and gradually add the flour until all the flour is added and knead thoroughly. That's it.
5. Knead the noodles to the shape of the picture, and wrap them in plastic wrap. Put it in the refrigerator to relax for 1 hour and set aside. Take advantage of this time to make Wuren stuffing.
6. Weigh all the required fillings, add the salad oil, stir evenly, and add the glutinous rice flour and water mixed in advance to make the fillings large enough to knead into a ball. Finally add the white wine. Knead well. The filling is ready. Cover with plastic wrap for later use. (The rock sugar added to the filling must be crushed and added, otherwise the particles will be too large and affect the consumption.)
7. 35g skin, 40g stuffing. Pack it in, from the bottom to the top. After the stuffing is held in two-thirds, use the middle part of the big female finger and index finger to close the mouth upwards, and then tighten it. Put it into the mold and press the mold to form. Prepare two egg yolks, add a little salt, mix well, and set aside.
8. Preheat the oven at 190 degrees for 5 minutes and put it in the moon bottle. Bake for 8 to 15 minutes, the color is slightly yellow, and after it has been cooled for 5 to 8 minutes, brush the egg liquid on the surface of the mooncake. After brushing, put it back into the 190 degree oven and continue to bake for 15 to 20 minutes. The surface is brown and red, and it is ready.
9. The color of the finished product after baking is shown in the figure. Sealed and stored at room temperature for 3 days, and can be eaten after returning to the oil.
Tips:When the egg mixture is brushed for the first time, it must be left for 5 to 8 minutes before brushing. Otherwise, just brush it, because the temperature is too high, it will cause the surface of the finished product to become black.
