Cantonese five kernel moon cake(cai pu huan li guang shi wu ren yue bing )

Cantonese five kernel moon cake

Introduction:

"The Mid Autumn Festival has already passed, but there are still a lot of self-made invert syrup this year. Today, make an off-season snack! My husband likes to eat five kernel stuffing, so I bought raw materials to make five kernel stuffing

Production steps:

Step 1: pour the invert syrup into a bowl and add water. Stir to make it mixed evenly.

Step 2: add peanut oil and stir well.

Step 3: sift in medium gluten flour and milk powder. Knead the dough by hand. Let the dough stand for 1-2 hours.

Step 4: let the dough stand and divide it into the desired portions. The ratio of skin to filling is 2:8 or 3:7.

Step 5: divide the five kernel stuffing into 70g pieces and rub them into a circle.

Step 6: put some flour on your hand to prevent sticking, take a piece of dough and flatten it, then slowly wrap it into five kernel stuffing.

Step 7: sprinkle some flour in the mooncake mold to prevent sticking (put in the flour, shake it, make the flour adhere to the mold, and then pour out the surplus flour). Put the dough into the mold.

Step 8: press the moon cake into shape on the baking tray. Make all the moon cakes in turn and put them on the baking tray.

Step 9: spray some water on the surface of the moon cake, put it into a preheated oven of 200 degrees, bake for 5 minutes, take it out, brush a layer of egg yolk water on the surface of the moon cake (no need to brush on the side), put it into the oven again, bake for about 15 minutes, until it is golden, then it can be out of the oven.

Materials required:

Medium gluten flour: 100g,

Milk powder: 5g

Invert syrup: 75 g

Jianshui: 1g

Five kernel stuffing: 700g

Egg yolk water: right amount

Note: 1, cake skin is very soft, not easy to knead into a ball, do not add powder Oh, mix well on the line! Skin is to use the right thumb to push up, slowly to have patience Oh! When the dough "climbs" to a certain height on the filling, it will begin to close. Finally, the filling is completely wrapped in the dough. 2. Press the moon cake directly on the baking plate with the mould. Don't move it any more. It will be out of shape with a move! Because at this time the moon cake is still very soft, not yet finalized! 3. Try to dry the stuffing, it's easy to wrap!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cai Pu Huan Li Guang Shi Wu Ren Yue Bing