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

Cantonese five kernel moon cake

Introduction:

"There will be a few days before the Mid Autumn Festival. This year, I made the stuffing of Wuren moon cake. Although it was laborious and time-consuming, it really tasted better than the stuffing I bought before. Food, always repay our hard work, never fail. Looking at the lack of full moon, autumn night there will always be some light sad, not for others, not for themselves, only for the night as cool as water, autumn cold body. When you are too tired, you will not be considerate. Although the five kernel stuffing is delicious, you forget to make small pieces of peanut kernel and walnut kernel. It's too big. It's really northeast style. But it's still delicious. My friends and family like it very much. "

Production steps:

Step 1: pour the invert syrup into the container, add water and mix well.

Step 2: add peanut oil a several times.

Step 3: stir the peanut oil until all the peanut oil is finished. Stir until the syrup and oil are well mixed.

Step 4: sift the moon cake powder, pour into the mixed sugar oil, and put in the milk powder.

Step 5: mix well, knead into dough, wrap in fresh-keeping bag and let stand for 2 hours.

Step 6: pour sugar into water and stir until melted.

The seventh step: add salt, peanut oil B, sugar rose, Baijiu, five Ren, powder, stir evenly, mix into a group to become five Ren filling.

Step 8: divide the filling into pieces, each weighing 35g, press and knead into a ball.

Step 9: pull the battered dough into a small dosage with a weight of 15g, dip it with a little flour, and press it into a round crust in the palm.

Step 10: put the stuffing on the cake skin, put it on the tiger mouth of the right hand, and gently push the cake skin with the thumb and index finger of the right hand.

Step 11: push until the filling is completely wrapped, press and close the seal, and then gently push the uneven part.

Step 12: evenly pat some flour on the cake ball.

Step 13: put oil cloth on the baking plate, put the cake ball in the moon cake mold, and press down on the tin foil. After lifting the moon cake mold, gently press it to push the moon cake out and fall on the oilcloth.

Step 14: spray some water on the surface of the moon cake, put it into the middle layer of the oven preheated to 180 degrees, and set the time for 22 minutes.

Step 15: mix the egg yolk with the egg white to make the yolk water. After baking for 5 minutes, take out the baking tray and brush some egg yolk water on the surface of the moon cake.

Step 16: put it in the oven again and bake until evenly colored. Take it out to cool and put it into a sealed container. After the oil is returned, it can be eaten.

Materials required:

Moon cake powder: 400g

Milk powder: 20g

Invert syrup: 300g

Jianshui: 4G

Cooked black sesame: 115g

Cooked pumpkin seed kernel: 115g

Cooked peach kernel: 115g

Cooked peanuts: 115g

Cooked melon seeds: 115g

Cooked flour: 358G

Cooked glutinous rice flour: 143g

Water: 230g

Sugar rose: 9 tablespoons

Baijiu: 3 tablespoons

Egg yolk: 1

Egg white: 1 tablespoon

Sugar: 230g

Salt: 11g

Peanut oil: 100g

Note: 1. If you can't buy the ripe five kernel material, you can put the dried fruit into the oven respectively, bake at 160 ℃ for about 5-8 minutes, and bake out the flavor. After cooling, put the peanut kernel into the fresh-keeping bag, roll it into small pieces with a rolling pin, and break the walnut kernel into small pieces. Small oven heating will be uneven, you can also directly use the spoon without oil, small fire, directly into the five kernel material stir fry until cooked. 2. Flour and glutinous rice flour should also be fried in advance, and then used after cooling. Do not put oil, small fire, constantly stir fry until the color is yellow, no taste of noodles can be tasted. 3. It is hard to avoid unevenness in the color of things baked in the small household oven. You can take out the evenly baked things after the first pot, change the position of light color or unevenness, and then bake for a while until the color is even. The baking time and temperature are adjusted according to the oven temperature. 4. When making five kernel stuffing, due to the different moisture absorption of flour, the cooked flour and cake powder can be fried more, and the final filling should be added or subtracted according to the circumstances. The stuffing should not be too thin, otherwise it is not easy to form a group, and the moisture content of baked cake is large, which is also easy to cause the cracking of moon cake. 5. Adjust the dosage in proportion to what you want to do.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Guang Shi Wu Ren Yue Bing