#新良first Baking Competition# Cantonese-style Five-ren Moon Cakes

Name: #新良first Baking Competition# Cantonese-style Five-ren Moon Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g syrup; 200g Easy Baking Cantonese Mooncake Powder; 50g Peanut oil; 50g Cashew nuts; 40g Pine nuts; 70g honey; 50g Black sesame; 80g Sunflower seeds; 80g Cool white open; 90g walnut; 10g Highly Liquor; 140g Cooked glutinous rice flour; 20g Dried cranberries; 40g Orange cake; 120g Sugar Winter Melon; 80g Pumpkin seeds

by Know the snack light

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

As a Cantonese, my snack is Cantonese-style moon cakes. I used to eat moon cakes with egg yolk and lotus seed paste. I didn't eat five-ren moon cakes at all, and I found it unpalatable.
Ever since I came into contact with baking, I have been working hard to let my family eat healthy and additive-free bread, cakes, and mooncakes. Egg yolk lotus seed paste month is easy to make, but parents only like five-ren, so they have been working hard to make five-ren mooncakes that they like.
The five-ren mooncakes bought outside will add ice meat to increase the oily taste of the filling, and a lot of powder will be added to make the five-ren filling soft, but I don’t want my parents to eat too oily, and I don’t want to bite it down. Because of this, my parents always disliked what I did before. After adding and subtracting a little bit of fillings, I finally made a five-core mooncake that satisfied them, and even me. People who don't eat five-ren moon cakes will eat one, two or three. Now I will share the recipe with everyone. "

#新良first Baking Competition# Cantonese-style Five-ren Moon Cakes

1. Mix the syrup and peanut oil evenly

#新良first Baking Competition# Cantonese-style Five-ren Moon Cakes recipe

2. Pour the mooncake powder and mix well, put it in a fresh-keeping bag and let it relax in the refrigerator for 1 hour.

3. Because it uses Yixiaobaking Cantonese moon cake powder, there is no need to add liquid water.

4. Cashews and walnuts roast at 180 degrees for 7 minutes

5. Roast other nuts at 180 degrees for 5 minutes

6. Cut cashew nuts, walnuts, sugar winter melon, and orange cake into small pieces and mix well with other nuts.

7. Pour the cooked glutinous rice flour into the nuts and mix well, then pour in the white wine, peanut oil, honey and cold boiled boil. Grab it with your hands, cover it with plastic wrap and let it wake up for 30 minutes.

8. Weigh out 16 pieces of 20g each for the crust (about 20 pieces can be made for a square portion), and divide the filling into 16 pieces (about 60g each), and make rounds.

9. Wrap the mooncake wrapper around the filling and push it up slowly to make the wrapper evenly cover the filling.

10. After wrapping, dab a layer of powder on the surface.

11. Put it into the mooncake mold and flatten it.

12. Press it out on the baking sheet.

13. Use a watering can to spray some water on the surface of the mooncake to prevent the skin from being too dry and cracking. Place it in a preheated oven at 200°C and bake for five minutes. Take it out and brush the egg yolk water (one egg yolk with a little water, stir evenly and sift), and then put it in Bake in the oven at 200 degrees for 13 to 15 minutes.

14. When it's not hot, take it out to let it cool on the net. Let it cool completely and seal it before returning to the oil and eat it!

15. Look at me beautiful!

16. Cut the full nuts, it tastes delicious!

Tips:
If you don't like it too hard, you can add more glutinous rice flour, and the water should be increased accordingly. You can feel the hardness by grasping it yourself.