Cantonese five kernel moon cake-You Are Foodie

By Maxine
9

Cantonese five kernel moon cake

The Mid Autumn Festival has long passed, but there are still a lot of self-made conversion syrup this year. Let's make an out of season snack today! My husband likes to eat five kernel stuffing, so he bought raw materials to make five kernel stuffing!

Main Ingredients

Auxiliary Ingredients

Five kernel stuffing 700g

1. The crust is very soft. Do not add more flour when it is not easy to knead into a ball. Just mix well! PI is pushed up with the thumb of her right hand. Be patient slowly! When the dough "climbs" to a certain height on the filling, it will begin to close. Slowly close the mouth, and finally completely wrap the stuffing in the dough.2. Press the moon cake directly on the baking pan with the mold. Don't move it any more. It will be out of shape if you move it! Because at this time, the moon cakes are still very soft and haven't been shaped yet!3. The stuffing should be dry and easy to pack!

Step 1 . Pour the converted syrup into a bowl and add Jianshui. Stir to make it mixed evenly.

Step 2 . Add peanut oil and stir well.

Step 3 . Sift in medium gluten flour and milk powder. Knead the dough with your hands. Let the kneaded dough stand and wake up for 1-2 hours.

Step 4 . Let the dough stand and divide into the required portions. The ratio of skin to stuffing is 2:8 or 3:7.

Step 5 . Divide the five kernel stuffing into 70g, round them up and set aside.

Step 6 . Pat some flour on your hand to prevent it from sticking, take a piece of cake dough and flatten it, and slowly wrap it into five kernel stuffing.

Step 7 . Sprinkle some flour into the moon cake mold to prevent sticking (put in the flour, shake it, make the flour attached to the mold, and then pour out the excess flour). Put the wrapped dough into the mold.

Step 8 . Press the moon cake into shape on the baking pan. Make all moon cakes in turn and drain them into the baking pan.

Step 9 . Spray some water on the surface of the moon cake, put it into an oven preheated at 200 degrees, bake for 5 minutes, take it out, brush a layer of egg yolk water on the surface of the moon cake (the side does not need to be brushed), put it into the oven again, bake for another 15 minutes or so, until it is golden yellow, and then it can be baked out of the oven.

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