Cantonese Wuren Mooncake

Name: Cantonese Wuren Mooncake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 251g Low-gluten flour; 50g Corn oil; 6g Jianshui; 176g Invert syrup; 10g White wine; 1 egg; Some Tangerine peel (orange peel); 202g Peanuts (fried); 106g walnut; 99g sesame; 83g raisin; 93g Candied dates; 200g Glutinous rice flour; 130g pure water

by sdy_313

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Cantonese-style moon cakes are well-known all over the world. The most important thing is their exquisite selection of materials and production techniques. They are characterized by thin and soft skin, beautiful appearance, exquisite patterns, clear patterns, not easy to break, exquisite packaging, and convenient carrying. The best gifts for festivals are also indispensable for people on the Mid-Autumn Full Moon Night.

Cantonese Wuren Mooncake

1. First put the soap and corn oil (50g) in and mix well, then pour in the inverted syrup, stir in a circular motion for 8 minutes (the reason for stirring for so long is because the sugar and oil are more fused, so that the noodles are not mixed. Sticky)

2. Knead the dough and keep the pot with plastic wrap, and wake up for two hours (at least one hour at least)

3. Chop the dried tangerine peel, and cut the candied dates and raisins into small cubes

4. Fry peanuts, walnuts and sesame seeds in a pan, add raisins, candied dates, and tangerine peels and stir evenly. Pour in 60 grams of peanut oil, white wine, water, and glutinous rice flour. Don’t put it again when the hardness is almost enough to knead into a ball)

5. Divide the filling into 70 grams and the skin is 30 grams

6. Use a rolling pin to roll the pie crust into a round shape, put it in the filling ball, and push it up slowly with your hands

7. Dip the wrapped balls with flour by hand, spread the balls evenly with the flour, and put them in the moon cake mold. The moon cakes are complete one by one. Put the moon cakes neatly and spray them with water to put them in the oven.

8. Bake the mooncakes sprayed with water for seven minutes, take them out and brush them with a layer of egg liquid, bake them in the oven for 7 minutes, take them out, brush them with egg liquid twice, and bake them for five minutes each

Tips:
1. After the tested mooncakes are cooled, put them in a bag and seal them, put them in a cool place for 2-3 days, and eat them after they return to the oil and soften.
2. Loulou made 100g moon cakes, so the filling is 70g and the crust is 30g
3. Loulou also made lotus seed paste egg yolk mooncakes. The crust is the same as the steps, except that the weight of the lotus paste filling and egg yolk is 70 grams, and the egg yolk is sprayed with white wine, bake for 6 minutes and let cool, then wrap it into the lotus paste.