Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style)

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style)

by The second girl is a foodie

4.8 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Last year, during the Mid-Autumn Festival, someone was still in Shanghai and asked him if he was enjoying the moon. He said he played mahjong. Asked him why he didn't enjoy the moon, he asked me: Who should I talk to? It made me feel painful, and I secretly thought: I must not let you be alone in this world.
This year's Mid-Autumn Festival, he is already by my side. I knew he liked to eat five-ren moon cakes, but the first time I didn't prepare enough, it was too late to make inverted syrup, so I had to give up the Cantonese style and made this simple version. Although someone commented that "the dregs will be lost as soon as you eat," no matter how good or bad they are made by themselves, what you eat is your heart's desire. What's more, although the skin is not soft enough, the filling is really good at a fair price. Next year I will try the real Cantonese five-ren, to conquer someone's picky mouth and lonely heart..."

Ingredients

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style)

1. Filling: Stir white sesame seeds in a pot over low heat until fragrant. Pour out and let cool when sesame seeds are bounced in the pot.

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

2. Stir black sesame seeds in a pot over low heat until they are fragrant. Pour out and let cool when sesame seeds are bounced in the pot.

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

3. Walnut kernels and peanut kernels are roasted in the oven and allowed to cool for later use.

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

4. Cut all kinds of dried fruits into small pieces and mix them together.

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

5. Pour oil

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

6. Liquor, honey, water.

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

7. Finally add cooked glutinous rice flour and mix well.

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

8. Skin: (1) Put oil in the basin, add eggs and beat well. (2) Add sugar and beat until the sugar is completely melted. (3) Mix the flour and baking soda, sieve and add to the liquid, mix well and knead it by hand. Cover with plastic wrap and let stand.

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

9. Take an appropriate amount of dough, thin or roll it out with your hands, put the stuffing in it, and slowly close it with your hands. After wrapping, put it in a mold and press it into a moon cake.

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

10. Preheat the oven at 200°C, put in the mooncake embryo and bake for 5 minutes, then take it out, brush a thin layer on the surface with liquid egg yolk, and bake at 180°C for 20 minutes.

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

11. Finished product

Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style) recipe

Tips:

1. The dried fruit in the filling is best cut into small pieces, my cut is too big and it is not easy to stick.
2. Increase the amount of water and oil. The filling will not form a dough if it is too dry, and it is very difficult to pack. It can be wrapped in the skin if it can be grouped together.

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