Rose moon cake with nuts(guo ren mei gui yue bing )

Rose moon cake with nuts

Introduction:

"Rose sauce was bought for moon cakes. I made a lot of moon cakes, but I didn't move much. Because rose sauce is mainly used for those old-fashioned traditional taste moon cakes, and this kind of moon cakes, basically not done. This time, let rose fragrance sing the leading role once and have a rose moon cake. In fact, the formula of this stuffing is more suitable for making crispy moon cakes, but my family doesn't like crispy moon cakes, so I just managed to make them into Cantonese style

Production steps:

Step 1: prepare the filling

Step 2: chop all the nuts and put them into a large bowl

Step 3: mix well

Step 4: add rose sauce

Step 5: mix well

Step 6: add oil

Step 7: mix well

Step 8: pour in the cooked glutinous rice flour

Step 9: mix well

Step 10: divide the stuffing into small balls of 28g each

Step 11: divide the dough into 12 grams

Step 12: take a dough and press flat

Step 13: pack in the filling

Step 14: close and round

Step 15: put a small amount of flour in the moon cake mold, shake well and pour out

Step 16: put in the moon cake

Step 17: press out the pattern

Step 18: put the moon cakes into the baking tray, arrange them, spray water on the surface, put them into the oven preheated at 160 ℃ and bake them for about 10 minutes until they are set

Step 19: take out the brush egg liquid, put it back in the oven and continue to bake for 15-20 minutes

Step 20: the surface is golden, and it's out of the oven

Materials required:

Rose sauce: 180g

Peanut: 60g

Sesame seed: 60g

Walnut: 40g

White granulated sugar: 20g

Corn oil: 30g

Cooked glutinous rice flour: 100g

Cantonese crust dough: 216g

Egg liquid: right amount

Note: this time do is 40 grams, skin filling ratio is 3:7, but this kind of filling, made of 4:6 will be better. Because of the high humidity of the filling, the baking temperature should not be too high to avoid cracking. The baked moon cake has a dry and hard skin, and it will taste more delicious after oil return

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Guo Ren Mei Gui Yue Bing