Dongrong Wuren moon cake(dong rong wu ren yue bing )

Dongrong Wuren moon cake

Introduction:

"The original white gourd paste made a few days ago is for this purpose. Wax gourd paste can improve the taste of moon cake stuffing. The traditional five kernel moon cakes are mostly made of cooked glutinous rice flour or flour. The taste of the moon cakes is slightly strong. And use wax gourd as stuffing, taste delicate and soft. Ever since I used the market five kernel moon cake stuffing, I always wanted to try to use homemade wax gourd paste as stuffing. Finally, I didn't bother to make the wax gourd paste, and I tried to make the five kernel moon cake once in a short time. When I do it, I'm worried about lack of experience, about bursting or collapsing when baking. The final result is quite satisfactory. The feedback result is that the taste is good, which is better than the traditional cake powder version. "

Production steps:

Step 1: prepare the filling

Step 2: cut all kinds of nuts and nuts into small pieces, pour them into a large bowl with sugar, mix well

Step 3: add rose sauce and oil, mix well

Step 4: add the wax gourd paste

Step 5: grasp evenly

Step 6: divide the prepared filling into 18G balls and the crust dough into 12g balls

Step 7: flatten a piece of crust and put in the filling

Step 8: wrap it up

Step 9: close the mouth, rub the circle and do it one by one

Step 10: sprinkle a small amount of flour in the moon cake mold and shake evenly

Step 11: pour out the extra flour and put in the moon cake

Step 12: press out the pattern and put it into the baking tray. Put the baking tray into the oven preheated at 200 ℃ and bake for about 10 minutes

Step 13: after the surface is set, take out the brush egg liquid, then put it back into the oven and bake for about 15 minutes

Step 14: the surface is golden

Materials required:

Walnut: 10g

Melon seed kernel: 60g

White Sesame: 15g

Pumpkin seed: 5g

Peanut: 55g

Almonds: 30g

Pistachio: 35g

Black Sesame: 30g

Wax gourd sugar: 40g

Orange cake: 20g

Preserved cherry: 65g

Rose sauce: 15g

White granulated sugar: 50g

Peanut oil: 30 ml

White gourd paste: 160g

Cantonese crust dough: 412g

Egg liquid: right amount

Note: all kinds of nuts and preserved fruit materials are not much attention, just according to the number of their own materials and the convenience of calculation. You don't have to follow these data exactly.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dong Rong Wu Ren Yue Bing