Detailed Steps of Brown Sugar Five-core Mooncakes, Including Luxurious Five-core Filling
1.
First, roast the nuts. Nuts need to be roasted separately. If you can’t grasp the temper of the oven, it is recommended to buy them directly, otherwise the cost will be higher. All kinds of dried fruits are cut into small dices, and there is no fixed set of what you like.
2.
Put the roasted large nuts in a compact bag.
3.
Use a rolling pin to break it into small particles without being too old.
4.
Put the prepared nuts and dried fruit in a large pot for use.
5.
Pour peanut oil and purified water into a small basin and beat until it is emulsified.
6.
Then add honey, maltose, rum, and rosette sauce and stir well. (Rum can be replaced with white wine)
7.
Stir-fry the glutinous rice flour slowly with low flour and low heat, and leave it to cool slightly.
8.
Pour the emulsified liquid into the filling bowl and mix quickly.
9.
Add cooked glutinous rice flour and cooked low flour in portions, and mix each time until there is no dry powder before adding the next time. (Wear a large amount and knead directly with gloves)
10.
After mixing, let it stand for half an hour before use.
11.
All powders can be sieved together for later use. Brown sugar syrup, liquid soap, and oil can be directly weighed and placed in an egg-beating bowl. (In the case of a large amount, the oil needs to be added in portions)
12.
The brown sugar syrup, liquid soap, and oil are stirred evenly with a manual whisk until emulsified.
13.
Sift the sifted flour onto the mat again, then pile the flour into a hillside, hollow out the middle, and pour the mixed liquid in the middle.
14.
Use a scraper to sprinkle the flour in a little bit, and slowly blend until it slowly blends into a piece of dough, then wrap it in plastic wrap, refrigerate and comb for at least 2 hours, 4 hours is best.
15.
The combed dough is divided into small pieces, 25g each, and the filling is divided into 50g each, knead into a ball for later use. (The ratio of mooncake crust to filling is 2:8 or 3:7. It depends on personal preference. Remember to cover with plastic wrap after grouping.)
16.
Take out a piece of dough, knead it into a ball, flatten it with a scraper, pick it up and place it on the mouth of one hand, remember to wear pvc gloves! Then put the filling that is ready to be kneaded into a ball at the center of the dough, wrap the filling with the skin, and push up little by little, with your hands light, not exposed, and try to make the dough even.
17.
Be sure to cover with plastic wrap after wrapping!
18.
Before molding, roll a thin layer of cornstarch to facilitate demoulding.
19.
The moon cake mold is buckled on the ball, the left hand holds the mold, and the right hand presses the moon cake pattern with two speeds and vigorous strokes. Lift the mold immediately to complete it. (No need to press repeatedly, affect the appearance)
20.
Before entering the oven, lightly spray a little water on the surface of the mooncake, and then put it in a preheated oven at 210 degrees and 190 degrees (the best preheating is 15-20 minutes) and bake for 6-8 minutes. (The temperature of the oven is not absolute, it needs to be based on the temper of the oven)
21.
After the first baking is completed, take it out at room temperature and leave it at room temperature without burning your hands. Use a wool brush to dip a little egg yolk liquid on the surface, and brush a layer of egg yolk water on the surface at a high speed. There is only a thin layer on the surface. (Egg yolk water = 1 egg yolk + 10g milk + 1g salt)
22.
Re-enter the oven preheated at 180 degrees for about 12 minutes. Adjust this time according to your own oven temperament. After you bake it again, take it out directly, transfer it to the drying net and let it cool before packaging.
Tips:
1. The big nuts can be roasted together, and chopped after roasting, or rolled with a rolling pin.
2. Be flexible when making stuffing. Both powder and water can be added or subtracted, and the powder should be reduced as much as possible under the condition of ensuring a dough.
3. The filling just mixed is a little loose, and it will form a ball after a little while wearing pvc gloves. Remember, it should not be too hard when forming a dough, otherwise it will become harder after the water is absorbed after half an hour.
4. Nuts and dried fruits are not absolute, you can put whatever you like, just eat what you like.
5. There is no fine granulated sugar here, you can add a little bit more if you like the sweetness a little bit. I think the sweetness of the dried fruit is enough to ignore the sugar.
