Name: Improved Cantonese Five-nen Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g Low-gluten flour; 160g Invert syrup; 56g Jiusan Corn Germ Oil; 3g Jianshui; 100g All-purpose flour; 140g Glutinous rice flour; 120g peanut kernel; 55g walnut; 55g almond; 25g White sesame; 25g Black sesame; 50g Sugar; 55g maltose; 170g water

Improved Cantonese Five-nen Mooncake

by Leaf's Little Chef

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Wuren mooncakes are my favorite mooncakes in my family. Mooncakes must be made every Mid-Autumn Festival. A few days ago, I went to the nutritionist club’s Le Peng Academy to be a moon cake teacher. I used the oil and sugar in the moon cake recipe as much as possible. It is lowered, so it tastes not greasy at all, and it is much healthier than conventional high-oil and high-sugar. I control the crust and filling between three: seven to four: six, which is convenient for novices to operate. I personally feel that this ratio is also more delicious. Let’s share the recipe of this mooncake...
What I am sharing today is a recipe for 24 five-core mooncakes. After the mooncake crust and five-core filling are made, I weighed them as a whole, and then divided the weight by 24 to get the weight of the individual mooncake crust and filling. The finished product is a 50-gram moon cake with 19 grams of moon cake skin and 31 grams of filling. I like moon cakes of this size. When I bake them, I use a relatively low temperature and the color is very uniform. "

Improved Cantonese Five-nen Mooncake

1. Add 56 grams of nine-three corn germ oil to the pot, heat up, and then lower the temperature to about 60 degrees.

2. Add invert syrup and liquid soap and mix well.

3. Sift in low-gluten flour.

4. Mix well with a spatula.

5. Knead it into a dough, wrap it in plastic wrap, and leave it for one to two hours.

6. Sift all-purpose flour and glutinous rice flour, stir-fry in a pan, dry-fry without adding anything, and fry slowly over low heat.

7. The walnuts, almonds, and peanut kernels are roasted, cut into small particles, and fried with black and white sesame seeds (pean the peanut kernels, rub the walnut kernels and almond skins if they can be rubbed, and peel them as much as possible).