Traditional Five-nen Moon Cake

Name: Traditional Five-nen Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g peanut kernel; 200g walnut; 300g Sunflower kernel; 200g Cashew nuts; 300g Watermelon seeds; 200g White sesame; 100g Black sesame; 200g Sugar Winter Melon; 100g Orange cake; 100g Rose Sugar Sauce; 400g Caster sugar; 400g water; 50g White wine; 150g Blending oil; 500g Cooked glutinous rice flour; 100g Qingsi; 100g Red death; Some Moon cake crust; 750g Invert sugar; 10g Jianshui; 50g milk powder; 250g Vegetable oil

by Azalea Gourmet

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Five-nut mooncake filling: 200 grams of peanut kernels, 200 grams of walnut kernels, 300 grams of sunflower kernels, 200 grams of cashew nuts, 300 grams of watermelon seeds, 200 grams of white sesame seeds, 100 grams of black sesame seeds, 200 grams of sugar winter melon, 100 grams of orange cakes, 100 grams of rose sugar, 400 grams of caster sugar, 400 grams of water, 50 grams of white wine, 150 grams of vegetable oil, 500 grams of cooked glutinous rice flour, 100 grams of green silk, and 100 grams of red silk.
Mooncake skin: 750 grams of invert sugar, 1000 grams of flour, 50 grams of milk powder, 250 grams of vegetable oil, 10 grams of soap.
Baking time: 20 minutes, in the middle of the oven, 170 degrees.
Preheat the oven, bake for 5 minutes and brush with egg mixture after setting the shape, and bake for 15 minutes.
75 grams of moon cakes can make about 80 mooncakes. "

Traditional Five-nen Moon Cake

1. Process the dried fruits first. All dried fruits must be roasted before use. Sesame seeds and melon seeds are roasted at 160°C for 8 minutes, peanuts, cashews and other large-particle dried fruits at 160°C for 12 minutes. Cool the roasted dried fruits, peanuts and cashews need to be packed in a bag, and crushed with a rolling pin. Different kinds of dried fruits should be roasted separately. Tangerine cake and winter melon sugar should be cut into small pieces.

2. Mix all the dried fruits.

3. Add granulated sugar and winter melon sugar.

4. Add green and red silk and sesame seeds.

5. Add cooked glutinous rice flour, white wine, rose paste, water, and vegetable oil and stir well.

6. Stir the mooncake fillings, do not dry or wet, as long as they can be grouped together, if it feels a little dry, you can add more water appropriately. Place the finished filling for 1 hour before use.

7. Add liquid soap and oil to the syrup and stir until the syrup and oil are fused together. At the beginning, stir the syrup and the oil in a separate state. Stir until the syrup and oil are fused together and add the flour.

8. The finished dough should be placed for 2 hours before use. Cover it with plastic wrap and leave it at room temperature for 2 hours.

9. Filling 50 grams each.

10. 25 grams each.

11. Wrap the stuffing with skin.

12. Reunion after closing your mouth.

13. Put the grouped mooncake into the mold and press out the pattern.

14. Set aside the prepared moon cakes for later use.

15. Preheat the oven to 170 degrees, bake it for 5 minutes and brush the egg mixture after setting, and bake it for 15 minutes.

16. The temperature of the oven is for reference only. I made it for the first time and baked it at 200 degrees for 20 minutes. The mooncakes turned into a stewed meat color. Later, I tried to adjust the temperature to 170 degrees for 20 minutes, and the color of the baked mooncakes was just right.

Tips:
In fact, these raw materials can be bought in Taobao. Cooked glutinous rice flour is called cake flour in Taobao stores. When making moon cakes, it is a little sticky and sticky. You can use some vegetable white oil to prevent sticking. Although vegetable white oil is not healthy, Very little is used for anti-sticking.