Cantonese style meat floss and five kernel moon cake(guang shi rou song wu ren yue bing )

Cantonese style meat floss and five kernel moon cake

Introduction:

"Filling: watermelon seed kernel + pine nut kernel + pumpkin seed kernel + black sesame + sunflower seed kernel (220g in total, roasted), meat floss 100g, white granulated sugar 60g, cooked glutinous rice flour 100g, peanut oil 65ml, cold boiled water 90g, proper amount of salt, skin: low gluten flour 50g, medium gluten flour 100g, Swire gold syrup 100g, peanut oil 40g, alkaline water 3G, hand flour: cooked glutinous rice flour 10g (used for molding) whole egg liquid"

Production steps:

Step 1: part of the material

Step 2: put peanut oil, syrup and alkaline water in the basin and mix well

Step 3: sift the flour into the syrup, mix well with a rubber scraper, mix left and right, so as to avoid gluten-

Step 4: cover the crust with plastic film and let it stand for 1 hour

Step 5: beat the cooked five kernels in a blender, add the meat floss, sugar, peanut oil and salt, sift in the cooked glutinous rice flour, add water, mix well, compact, and let stand for a while

Step 6: divide the stuffing and skin into balls after weighing, put on film gloves, and rub them into balls. The stuffing is about 45g in a ball, and the skin is about 20g in a ball. The ratio of filling to skin is about 7:3

Step 7: squeeze the skin into a bowl, put in the five kernel ball, and slowly push it up with the tiger mouth until it closes. The skin has good extensibility. Where the thickness is uneven, you can gently push it with your fingers. Dip some hand powder with a brush and apply it on the pattern to prevent sticking (just a little bit). Put the cake ball into the mold and gently compact it before demoulding

Step 8: after pressing all the cake germs, spray water, put them into the middle and lower layers of the preheated oven (Changdi, penultimate layer), bake them at 200 ℃ for 5 minutes, and then take them out

Step 9: brush the egg liquid, apply a thin layer on each cake surface, and then put it into the oven, bake at 170 ℃ for 15 minutes. If the time is up and the color is still light, move the baking tray up one layer, turn off the lower tube and bake for another 2 minutes

Step 10: finished product drawing

Materials required:

Pumpkin seed kernel: 45g

Watermelon seed: 45g

Sunflower seed kernel: 45g

Pine nuts: 45g

Black Sesame: 40g

Meat floss: 100g

Medium gluten flour (skin): 100g

Low gluten flour (skin): 50g

Alkali water (for skin): 3 G

Peanut oil (skin): 40g

Cooked glutinous rice flour (filling): 100g

Peanut oil (filling): 65ml

Cold boiled water (filling): 90g

Cooked glutinous rice flour (hand flour): 10g

Whole egg: a little

Swire gold syrup (for skin): 100g

Sugar (filling): 60g

Salt: a little

Note: pay attention to the amount of water when mixing the stuffing. If the water is less, the stuffing will be hard and the oil will not return. If the water is more, the crust will expand and crack when baking. From my own practical operation point of view, after the stuffing is rubbed into a ball, you can see the oily light. In this way, the moon cake returns oil quickly, and the stuffing is soft and hard.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Guang Shi Rou Song Wu Ren Yue Bing