Double Hemp Moon Cakes

Name: Double Hemp Moon Cakes
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Cooked flour; 75g Corn oil; 150g White sugar; 15g peanut; 25g White sesame; 25g Black sesame; 15g Candied cherry; 13g Rose sauce; 365g Cantonese-style pastry dough; Some Egg liquid; 10g walnut

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The filling recipe of this moon cake is adapted from the traditional double hemp moon cake. Although the original name was used, the concept was secretly changed. Neither did it follow the original production, but also completely changed the appearance of the finished product. The traditional filling and the Cantonese pie crust give a sense of mix and match.

Double Hemp Moon Cakes

1. Pie crust: 365 grams of Cantonese crust dough Filling: 100 grams of cooked flour, 150 grams of sugar, 75 grams of corn oil, 25 grams of white sesame seeds, 25 grams of black sesame seeds, 10 grams of walnut kernels, 15 grams of peanuts, 22 grams of wax gourd Grams, 15 grams of preserved cherries, 13 grams of rose sauce Surface decoration: right amount of egg liquid

2. Chop the nuts and candied fruits, pour together and mix well. Add sugar and mix well. Pour in rose sauce and corn oil

3. Stir well. Add cooked flour and mix well. Divide the mixed filling into 16 g balls

4. Divide the crust dough into 13 grams each. Flatten the noodles and wrap them in the filling

5. Close your mouth and rub it round. Sprinkle a small amount of flour in the moon cake mold, shake it evenly, pour out the excess flour, put in the wrapped balls, buckle on the counter to compact

6. Roll out the formed moon cakes and place them on the baking tray. Put it in a preheated oven at 200 degrees and bake for about 5 minutes. After setting, take out and brush the egg mixture, and continue to bake for about 15 minutes. The surface is golden and the surface is golden.

Tips:
The skin filling ratio here is about 4:6. In fact, this kind of filling is still more suitable for old-fashioned moon cakes, and it seems better for the skin to be larger than the filling. The skin filling ratio can be used up to 6:4.