Cantonese Wuren Mooncake

Cantonese Wuren Mooncake

1. First, let's make Wu Ren filling and prepare all the ingredients.

2. Put all the cashew nuts, walnut kernels, peanuts, sesame seeds, and sunflower seed kernels into the ACA oven for roasting. My roasting temperature is 160 degrees above and 140 degrees below, about ten minutes. My lower fire is relatively high, so I usually roast them. Turn them down. (Everyone’s oven temperature is different, so the temperature and time of baking are different. The temperature and time given are for reference only. The specifics must be determined by your own oven. Pay attention to it when baking. And take it out at any time to check, different dried fruits require different time, so don’t bake them separately.)

3. The roasted dried fruit weighs out the weight you need, and the winter melon sugar and raisins are cut into small cubes. Use ACA's small scale to weigh out the sugar and peanut oil (the amount of peanut oil is not specific, we will talk about it later, prepare cooked glutinous rice flour)

4. Break all the prepared dried fruits with a household chopper, then put the dried fruits, raisins, and winter melon sugar into a basin and mix well. Pour in granulated sugar, rose sugar, and water, stir evenly with chopsticks, add cooked glutinous rice flour, then slowly add peanut oil and knead it to form a dough. (Be careful when kneading. The amount of peanut oil may vary according to the actual situation. It does not necessarily need to be added in all. As long as the kneaded five-nut filling is soft and hard enough to form a ball, otherwise, if it doesn't form a ball, then We may need to add more peanut oil. It depends on the actual situation.)

5. We can put aside the good Wu Ren stuffing.

6. Let's make the pie crust. Use ACA's small scale to weigh out the required weight of the materials to be used.

7. Mix the invert sugar, soap and peanut oil together. And use a whisk to beat evenly.

8. Then sift in the flour and milk powder and mix it evenly with a spatula.

9. The mixed dough.

10. We wrap the dough with plastic wrap and put it in the refrigerator to proof it for about an hour.

11. In the process of proofing the dough, we can separate the Wu Ren filling, weigh out the weight we want, and knead it into a circle for later use. (I made two weights, 100 grams of my stuffing is 70 grams, and 50 grams of mine is 35 grams. Weigh out the rounds and put them away)

12. After the pie crust is proofed, take out the pie crust and weigh it out. I first made 100 grams, 30 grams of pie crust, 70 grams of filling, and the ratio of 3:7. If it is 50 grams, it is 15 grams of pie crust and filling. 35 grams.

13. Put the rounded pie crust on the palm and squeeze it with your hands, and then put the filling on top of the crust.

14. Using the right hand, slowly move upwards and slowly turn the left hand. (Since the method of wrapping is the same, I didn’t take it, and I just used another picture of my mooncake recipe.)

15. As shown in the picture. Slowly push the skin upwards until the filling is completely wrapped. (Because the method of wrapping is the same, I didn’t take it, and I just used another picture of my mooncake recipe.)

16. The wrapped moon cake can be rounded gently. (Because the method of wrapping is the same, I didn’t take it, and I just used another picture of my mooncake recipe.)

17. Sprinkle some cooked glutinous rice flour in the mold, cover the mouth of the mold with your hand and shake it to make the flour adhere to the mold, and then pour out the excess flour.

18. Put the wrapped moon cake into the mold.

19. Use the mold to press out the pattern you like. (You can put greased paper in the baking pan and press it directly into the baking pan)

20. The pressed mooncakes, how are they? They look pretty.

21. Before sending the mooncakes into the oven, spray some water on top of the mooncakes. (Because I forgot to take the picture, I used the picture I took in another moon cake)

22. Put the finished moon cakes into the ACA oven. The temperature of my oven is 175 on the fire and 140 on the fire. Bake for 5 minutes, take it out and let it cool for a while, and brush with a layer of egg yolk water. Put it into the oven again for about 20 minutes and it will be OK. (The baked mooncakes, wait for the mooncakes to cool, and store them in an airtight seal. Wait 2-3 days. The crust will gradually become soft and oily. This process is called "returning oil". The color of the mooncakes will be more beautiful after the oil is returned!) The picture shows the mooncakes that have been baked.

23. The finished picture of Wu Ren moon cake is attached.

24. The finished picture is attached.

25. The finished picture is attached.

Tips:

1: When brushing the egg yolk water, we use a brush as much as possible. When brushing, use the tip of the brush instead of side brush.
2: When making the crust, don't stir it too much.
3: Before the mooncakes are put into the oven, spray a layer of water on the mooncakes as much as possible, which can effectively prevent the mooncakes from cracks.
4: We will use cooked glutinous rice flour for filling. If you don't have it, you can fry the glutinous rice flour directly. Heat the wok, add glutinous rice flour, and stir-fry until the glutinous rice flour turns slightly yellow and does not taste of cornstarch.
5: The water in the five-ren filling is best to use pure water or boiled and cool water. Do not use raw water directly. This good filling is easier to store and not easy to deteriorate.