Full Moon Mid-autumn Festival----------[cantonese-style Five-ren Moon Cakes]

Name: Full Moon Mid-autumn Festival----------[cantonese-style Five-ren Moon Cakes]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 210g All-purpose flour; 150g Invert syrup; 50g Corn oil; 4g Jianshui; Some Five Ren Stuffing; 1 (brushed surface) egg

by Flying swallows

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

I made mooncakes for two days in a row, and some of them were given away, and the small packages that I bought online, the mooncakes still look like that. I looked very beautiful, but my photography skills were too poor to take beautiful photos. This time, the five-ren filling was purchased online. I wanted to make the five-ren filling by myself, but I didn’t have time to go out to purchase, because I couldn’t leave the shop, the five-ren filling was too sweet, so I will make my own five-ren filling in the future. "

Ingredients

210g All-purpose Flour
150g Invert Syrup
50g Corn Oil
4g Jianshui
Some Five Ren Stuffing
1 (brushed surface) Egg

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Full Moon Mid-autumn Festival----------[cantonese-style Five-ren Moon Cakes]

1. The raw materials of the crust are reserved;

2. Pour invert syrup, liquid soap, and edible oil into a large bowl, mix, and stir well;

3. Put in the flour

4. Mix into dough

5. Wake up with plastic wrap for one hour;

6. Divide the awake dough into 20g pieces, and divide the five-core filling into 30g pieces;

7. Take a dough, flatten it, and put in the five-core filling;

8. Use the mouth of your right hand to slowly close your mouth like a shortbread;

9. Knead the wrapped moon cake into a circle, put it in the flour, and knead it again in the palm of your hand;

10. Sprinkle flour in the mold, put the ball into the mold, and press down the moon cake; (do not press too hard);

11. Prepare all moon cakes and place them on the baking tray with tin foil;

12. Spray a layer of clean water;

13. . Preheat the oven to 200 degrees, middle level, 20 minutes. After baking for 5 minutes, take out and brush with a layer of egg liquid;

14. Continue to bake for another 15 minutes, remove and let cool. (The finished mooncake has a hard skin, and can be eaten after 12 hours of oil return)!