Five kernel ham moon cake(wu ren huo tui yue bing )

Five kernel ham moon cake

Introduction:

"Since it's Mr. Shishang's stuffing, use his crust. Before has been using Jun's cake skin formula, I adjusted the amount of powder. Mr. Shishang's crust is different from that of Jun's in that there is a little more oil and alkali and a little less syrup. It is said that the high-grade variety of cantonese moon cake has high oil content, slightly more alkaline water and high syrup concentration. I don't know if that's the case with this formula. However, the concentration of syrup can't be determined at present

Production steps:

Step 1: crust materials

Step 2: add alkali water into syrup and stir evenly

Step 3: add peanut oil and stir well

Step 4: sift in the moon cake powder

Step 5: make a soft and hard dough and relax for 30 minutes

Step 6: skin 15g / piece, stuffing 35g / piece

Step 7: flatten the crust and put in the filling

Step 8: wrap it up

Step 9: close and round

Step 10: put it into the dusting mold

Step 11: press molding

Step 12: demould, put into the baking tray and spray water on the surface

Step 13: put in the oven, middle layer, heat 230 degrees, heat 150 degrees, bake about 5 minutes

Step 14: take out after shaping, brush the surface with egg liquid, and bake for 5-10 minutes

Step 15: the surface is golden, remove

Materials required:

Special powder for moon cake: 115g

Invert syrup: 65 g

Alkali water: 3 G

Peanut oil: 30g

Five kernel ham filling: 480g

Egg liquid: right amount

Note: when mixing cake skin, do not add flour at one time, increase or decrease according to the hardness. The baking time of this moon cake should not be too long, otherwise it is easy to collapse.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Wu Ren Huo Tui Yue Bing