Super Conscience! Handmade Healthy Brown Sugar Whole Wheat Five-ren Cantonese Mooncakes
1.
Brown sugar cubes are soaked in water and dissolved in water. Juice fresh lemons. Filter to take 250 grams.
2.
Bring the brown sugar water to a boil on high heat, pour in the lemon juice, bring to a boil, turn to a low heat and simmer. Pay attention to skimming the surface foam and use a small brush. Dip water and brush the sugar coming up from the side of the pot back into the pot.
3.
Boil the black syrup to 115 degrees to turn off the heat. Skim the surface foam while it is hot, bottle and seal after it is cold.
4.
The pie crust materials are prepared.
5.
Stir the black syrup peanut oil evenly, add the alkaline water, stir again, add the whole wheat flour and all-purpose flour and grab it with your hands. Cover it tightly or put it in a fresh-keeping bag and refrigerate for more than two hours.
6.
Low-gluten flour and glutinous rice flour are mixed in a ratio of 6:4, and baked at a temperature above 160 degrees, until they are slightly yellow and have no corn starch taste. About ten minutes, add time if you feel it is not enough.
7.
A collection of nuts and other materials.
8.
Preheat the oven to 160 degrees. Bake the walnuts, almonds, and cashews for about six minutes. Put the seeds in and bake for another four to five minutes. After roasting, cut the walnuts, almonds, and cashews into small pieces with a knife. Don't be too broken. About 0.7cm is fine.
9.
Put all the nuts in a large pot. Put the sugar and rose jam in the basin. Pour the peanut oil on the nuts and stir evenly, so that the nuts are evenly covered by the edible oil.
10.
Pour the baked flour in the basin. After stirring evenly, pour in water and mix well. You can form a ball with your hands. Divide into 52g/piece. (The crust part is taken out of the refrigerator to warm up.)
11.
Divide the crust into 22.5 to 23 grams each.
12.
The crust is rounded and squashed in the hands. Wrap the stuffing into the spheronization. Use the moon cake mold to press it straight up and down to demould.
13.
Preheat the oven two hundred degrees. Put the pressed mooncake embryos into the oven and bake for four to five minutes. The surface will lighten slightly. (Prepare egg liquid. Add 1/4 amount of egg white to one egg yolk and stir evenly. Set aside.)
14.
Take out the mooncake and brush the egg liquid with a wool brush, only the surface. The temperature of the oven is adjusted to 175 degrees.
15.
Put the mooncakes with egg wash in the oven and bake for about 15 minutes.
