Five-core Moon Cake (50g/piece)
1.
Put the invert syrup in the container first.
2.
Add soap and vegetable oil and mix well.
(For the production of Jianshui, see: http://www.meishij.net/zuofa/zizhishishui.html
3.
Add all-purpose flour and milk powder.
4.
Mix well, cover with plastic wrap and relax for more than 2 hours (do not refrigerate, otherwise the crust will feel sticky even if it is warmed up and operated again).
5.
The time to relax the dough is to prepare the filling. Divide the five-core filling into 35 grams each (according to the ratio of the skin to the filling 3:7), a total of 16 fillings.
For the production of five-core fillings, see:
http://www.meishij.net/zuofa/wurenxianliao_2.html
6.
Take the loosened dough, divide it into 15 g each, a total of 16 pieces, cover with plastic wrap and set aside for later use.
7.
Put on disposable gloves (to prevent sticky hands), take a small dose, use the belly of the three fingers of your thumb, index finger, and middle finger to slowly flatten the pancake.
8.
Put a five-nut stuffing on it, and slowly push the small potion up with a little bit of a tiger's mouth.
9.
Wrap it like a gnocchi, and close your mouth.
10.
Do the remaining 15 in turn.
11.
Take one of them and gently roll it into a cylindrical shape.
12.
Sprinkle a little dry flour in the moon cake mold, shake it to make the inside of the mold full of flour, then pour out the excess flour (this will prevent the moon cake mold from sticking), then put in the moon cake embryo with the filling, and press it. .
13.
Do it all.
14.
Spray a thin layer of water with a watering can, put it in a preheated oven at 200 degrees, and bake for five minutes to set the shape.
15.
Take it out, and gently brush a thin layer of egg yolk on the surface (the brush should be dipped a little less egg yolk each time, otherwise there will be accumulated egg yolk in the grooves of the pattern, and the flowers will not look good).
16.
Continue to bake at 200 degrees for 15 minutes, until the moon cake has a bulging sensation and the surface is colored.
17.
Take out and let cool.
18.
After letting cool, sealed and stored for 2-3 days to return to the oil.
19.
Finished picture.
20.
Finished picture.
21.
Finished picture.
22.
Finished picture.
23.
Finished picture.
Tips:
1. Oil return is the biggest feature of Cantonese-style mooncakes. The freshly baked crust is hard, and it will become oily and soft after being left for 2 or 3 days. It will merge with the filling to produce an integrated taste of the crust and filling.
2. After the baked moon cakes are completely cooled, they should be sealed and packaged. Don't refrigerate the Cantonese moon cakes. Wait 2-3 days for the oil to return before eating. They can be stored for 1-2 weeks, so the whole process should be hygienic.
3. The oven has different temperatures, so the time and temperature are for reference only.
4. Please wear disposable gloves for operation, otherwise it will stick to your hands.
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