Cantonese five kernel moon cake(guang shi wu ren yue bing )

Cantonese five kernel moon cake

Introduction:

Production steps:

Step 1: put the glutinous rice flour into a clean, oil-free and water-free pot, and stir fry over low heat until the glutinous rice flour is light yellow and has no flavor of raw flour. My feeling is that when the glutinous rice flour is put into the pot, it is sticky and sticky. After a while, it is like air blowing, floating gently. When it is sticky again, it will be ripe when it is willing to stick on the pot. It takes twenty minutes. After that, cooked glutinous rice flour is used for filling and filling.

Step 2: put the usual amount of cooking oil in the pot, fry the peanuts, then peel them one by one, a total of 50 grams, I really don't know the shortcut, I'm laughing. After that, break it with a rolling pin across the bag.

Step 3: I bought ripe melon seeds and peeled them one by one. I peeled 100 grams of melon seeds all morning. It's also broken with a rolling pin.

Step 4: stir fry sesame, measure 75 grams.

Step 5: peel 75 grams of walnuts and fry them in oil-free and water-free pot. Break the bag with a rolling pin.

Step 6: measure 50g of sugar

Step 7: measure 50g of hawthorn.

Step 8: dice.

Step 9: wash and soak raisins in 50g warm water.

Step 10: dice raisins.

Step 11: take a group photo of all kinds of benevolence.

Step 12: mix 140 grams of invert syrup, 60 grams of salad oil and 4 grams of soap water. Don't worry, stir until they melt together. (Jianshui is a mixture of 1 gram of edible alkali noodles and 4 grams of water, measuring 4 grams to help color moon cakes.) Invert syrup practice Pro can be in the food world search, a lot of, like which with which.

Step 13: add 200 grams of low flour to the sugar oil mixture.

Step 14: mix well, do not stir, afraid of gluten, not crisp. After that, put some oil in the fresh-keeping bag, put in the mixed noodles, and wake up at room temperature for one hour.

Step 15: mix peanuts, walnuts, sesame, melon seeds, hawthorn and raisins. Add glutinous rice flour and mix well, then add cold boiled water and salad oil and mix well. The drying humidity is just enough to make the five kernels into balls. Add a little bit of cold water.

Step 16: first group stuffing, 60g each, a total of 10 groups of stuffing. Measure the skin, 40g each. Cover the skin and stuffing with plastic wrap.

Step 17: put a little oil on your hand and press the crust thin.

Step 18: put the stuffing on.

Step 19: squeeze the skin up a little bit. It looks high and deep, but it's actually simple, because the skin is soft and moist, so it's easy to make. Finally, tighten the mouth to form a ball.

Step 20: ball into a ball, if there is any exposed place, pinch a little skin to fill.

Step 21: gently put it into the mold, I think we all put patched noodles, in fact, a little oil on the moon cake will be better.

Step 22: press down with your hand.

Step 23: hold the palm against the top handle, press down, the moon cake is pressed, the index finger and middle finger hold the middle handle, lift up, demould, do not knock, will not damage the shape.

Step 24: demould. It's neat. Preheat the oven at 170 degrees, bake the moon cake for six minutes, and take it out to air for seven or eight minutes.

Step 25: the moon cake will be harder when it's cool, and the shape won't be damaged when brushing the egg liquid. You see, I put the brush and chopsticks into the whole egg liquid together, because every time I dip in the egg liquid, the brush will stop on the chopsticks, and brush on the moon cake surface when there is almost no egg liquid. Prevent the egg liquid from seeping into the pattern and destroy the effect.

Step 26: brush the egg liquid and put it back in the oven. Bake at 170 ℃ for 16 minutes. Pay attention to the color of the moon cake in the last few minutes, and take out the golden color.

Step 27: change all kinds of flower pieces and make them for the first time. The uneven brush of egg liquid leads to uneven color of moon cake. It's just baked. It's very hard. It will be more moist in two or three days.

Materials required:

Low gluten flour: 200g

Invert syrup: 140 g

Salad oil: 60g

Jianshui: 4G

Peanut: 50g

Walnut: 75g

Hawthorn: 50g

Raisins: 50g

Sugar: 50g

Melon seed kernel: 100g

Sesame: 75g

Cooked glutinous rice flour: 50g

Cold boiled water: appropriate amount

Note: 1. The ratio of skin and stuffing is 4:6, skin is 40g, stuffing is 60g, these are the amount of ten 100g moon cakes. 2. Invert syrup is made from 400 grams of white sugar, 200 ml of water and 50 ml of fresh lemon juice (just the amount of juice squeezed by a lemon). Put white sugar and water in the pot and bring it to a low heat. Before the water boils, stir it slightly to help the white sugar melt As soon as the water boils, pour in the squeezed lemon juice and boil it with the smallest fire. I see that people on the Internet say that they will boil it for 40 or 50 minutes. In fact, the sugar juice turns pale yellow after I boil it for more than 10 minutes. It's like water when I use chopsticks. Don't be afraid. It's very sticky when I cool it. If you turn off the fire when it is thinner than honey, the syrup will become a hard candy when it is cold. This is my lesson of failure, so when the syrup is light yellow, tastes a little caramel, and is as thin as water, I leave the fire. Another conversion syrup boil must not use iron pot, will blacken, you can choose stainless steel, ceramic and glass pot. 3. Before brushing the egg liquid, when the moon cake is cold and the surface is hard, brush the egg liquid again. Don't worry, otherwise it will damage the shape. The brush that brushes the egg liquid will knock the egg liquid clean, and then brush the moon cake, otherwise too much egg liquid will damage the color and shape. 4. When you put the moon cake ball into the mold, don't touch the mold. It will break the skin. Please operate carefully.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Guang Shi Wu Ren Yue Bing