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

Cantonese five kernel moon cake

Introduction:

Production steps:

Step 1: put the syrup water into the container and mix well with a rubber scraper. (mixing well is the key to making a good crust)

Step 2: sift two-thirds of low gluten flour into the container, and add the mixed syrup and water solution.

Step 3: add peanut oil.

Step 4: mix the dough with a rubber scraper, cover it with plastic film and relax for 30-60 minutes to make the dough absorb more evenly.

Step 5: sift the remaining one-third of the low gluten flour into the relaxed batter.

Step 6: mix well with a rubber scraper until the dough is smooth, cover with plastic film again and relax for 20 minutes. (the Cantonese crust dough mixed to finish has the best plasticity within one hour, and it is best to use it within one hour.)

Step 7: put the processed walnuts, almonds, melon seeds, pine nuts, white sesame seeds, sugar wax gourd, sugar orange cake, rose sugar and green silk into the container and mix well.

Eighth step: stir in the cooked glutinous rice noodles, add peanut oil and Baijiu, add water in a split amount, mix it all, and then lax for 30 minutes.

Step 9: divide the loose dough into 15g each, 24 parts in total, and round it for reserve; divide the filling into 35g each, 24 parts in total, and round it for reserve. (as the five kernel stuffing is divergent, make sure the five kernel stuffing is more compact.)

Step 10: take a crust and flatten it with the palm of your hand. Place the split filling in the center of the crust.

Step 11: press the stuffing with your thumb, use the tiger mouth to push the dough upward, and pinch it tightly. (because the skin of cantonese moon cake is thin and there are many fillings, in order to avoid the collapse or breaking of the skin, push the dough slowly with both hands.)

Step 12: because the skin of cantonese moon cake is soft, you need to brush a thin layer of high gluten flour on the wrapped five kernel stuffing moon cake blank with a brush. (be sure to brush off the extra high gluten flour on the surface after brushing a thin layer of high gluten flour) before entering the mold, sprinkle high gluten flour in the mold to make it adhere, and then brush off the extra high gluten flour with a brush. (the purpose of dusting is to prevent the moon cake blank from sticking in the moon cake mold after pressing) the force of pressing dough into the mold should be average in order to press out clear patterns.

Step 13: put the pressed five kernel stuffing moon cake into the baking tray evenly, brush off the excess powder on the moon cake with dry hair brush, and then spray water to make it wet.

Step 14: put it into the oven preheated at 220 degrees, heat up a lot, lower a little, bake for about 6-8 minutes, bake until the surface of the crust is slightly colored, and take it out.

Step 15: mix an egg yolk, one third of the whole egg liquid and a little salad oil evenly and sift to make egg yolk liquid for standby. When the moon cake is cooled to 50 degrees, brush the egg yolk twice with a brush to make the color of the moon cake more uniform. (after the brush is stained with egg yolk, the extra egg liquid should be squeezed out at the edge of the container, otherwise too much egg liquid will affect the clarity of the fonts and lines on the surface of the cake skin.)

Step 16: after brushing the egg liquid, put it into a preheated oven of 200 degrees, heat up a lot, lower a little, and bake for 8-15 minutes. When the cake skin is golden, it can be out of the oven. In order to make the moon cake return oil better, brush a layer of peanut oil immediately after it is out of the oven.

Materials required:

Low gluten flour: 190g

Invert syrup: 115g

Peanut oil: 50g

Jianshui: 6 g

Walnut: 190g

Almonds: 50g

Melon seed kernel: 80g

Pine nuts: 50g

White sesame seed: 50g

Sugar wax gourd: 150g

Sugar orange cake: 40g

Rose candy: 40g

Qinghong silk: 15g

Cake powder: 80g

Baijiu: 10 grams

Water: About 40g

Note: Baijiu flour cake: five grams of low gluten flour, 115 grams of low sugar flour, 50 grams of peanut oil, 6 grams of stuffing: 6 grams of walnut kernel, 50 grams of almond, 80 grams of melon seed kernel, 50 grams of pine seed kernel, 50 grams of Bai Zhi kernel, 6 grams of sugar, wax gourd, sugar, orange cake, 150 grams, rosy sugar, green gram, green rice, green wine, peanut butter, white wine, water, etc. : 15g crust, 35g stuffing = 50g x 24 pieces http://home.meishichina.com/recipe-87966.html ————————————————————————————————— ——————————————Soap water preparation: put 10 grams of edible alkali into the container, pour 30 grams of water, let it dissolve completely, filter the impurities in the alkali water, keep the alkali water pure and fresh, pour the alkali water into glass or porcelain products, and store it for two days before use. ——————————————————————————————————————————————Preparation process of five kernel stuffing: remove the astringency (pour the walnuts into the water with sugar, boil them for two or three times, change the water and repeat for 2-3 times), put them into the oven preheated at 140 ℃, bake them for 20 minutes, and cut them into small pieces. Almonds: Boil the almonds in water, remove the skin after cooling, put them in a preheated oven, bake for 10-15 minutes, and slice them into thin slices. Melon seeds: put the watermelon seeds into the oven preheated at 140 ℃ and bake for 10-15 minutes. Pine nuts: put the pine nuts into a 180 degree oven and bake for about 5 minutes until yellowing. White sesame seeds: put the white sesame seeds into the oven preheated at 140 ℃ and bake for 10-15 minutes. Sugar wax gourd, sugar orange cake were cut into small Ding. Cake flour: stir fry the glutinous rice flour.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Guang Shi Wu Ren Yue Bing