Cantonese five kernel moon cake-You Are Foodie

By Benedict
30

Cantonese five kernel moon cake

Main Ingredients

flour 100 grams

Auxiliary Ingredients

Semen sesami nigrum A moderate amount of
peanut A moderate amount of
Walnut A moderate amount of
Almond A moderate amount of
shelled melon-seeds A moderate amount of
Raisins A moderate amount of
water appropriate amount
golden syrup 80 grams

Step 1 . Prepare the ingredients for each filling.

Step 2 . Glutinous rice flour was cooked when I made moon cakes last time, and this time I used it directly. If the raw glutinous rice flour is cooked with low heat, stir fry until it is slightly yellow.

Step 3 . Soak the raisins in warm water until soft.

Step 4 . Put the peanuts in the oven at 150 degrees Celsius, over high and low heat, and bake for 15 minutes. The darker color will make them very fragrant, but do not burn them.

Step 5 . After baking the peanuts, take them out and let them cool. Peel off the red coat.

Step 6 . Put peanuts and almonds into a fresh-keeping bag and roll them with a rolling pin for a few times. Do not break them too much. They will taste more delicious when they are lumped.

Step 7 . Put peanuts, walnuts, etc. into a pot

Step 8 . Add cooked glutinous rice flour.

Step 9 . Pour in an appropriate amount of peanut oil, other oils are also acceptable, but the peanut oil is made without any odor and is very fragrant.

Step 10 . Pour in an appropriate amount of water and stir evenly.

Step 11 . Weigh the ingredients of the cake crust well.

Step 12 . Pour the conversion syrup, soap water, and peanut oil into a basin to mix evenly. Heating them over water makes it easier to mix. I stirred them on the outer shell of an oven with excess heat, which is more convenient than separating them from water.

Step 13 . Sift the flour into it.

Step 14 . Use a rubber scraper to stir the flour into a smooth and even ball.

Step 15 . Divide the mooncake crust and five kernel filling into ten equally sized potions. I love to eat the crust, so the crust is 20g and the filling is 30g, which is a ratio of 2 to 3, which is slightly larger than what others make.

Step 16 . Roll the pastry wrapper into a pastry wrapper, not too thin, as it can easily break when filling. Take a portion of the filling and put it into the rolled crust.

Step 17 . Gently retract the opening of the pastry skin with the force of the tiger's mouth, while pressing inward with the thumb of the other hand. This process should be very careful, otherwise the pastry skin can easily break. In fact, if it breaks, it doesn't matter. Just fill it in immediately. After closing the mouth, rub the palms of both hands into a uniform and smooth ball.

Step 18 . Roll it in a bowl filled with flour to make it stick full of flour, preventing it from sticking to the cutting board and facilitating subsequent demolding.

Step 19 . Place the raw mooncake into a 50g mooncake mold.

Step 20 . Place it on the cutting board and press it evenly, otherwise the thickness of the mooncakes produced will be different.

Step 21 . This is the freshly demolded mooncake raw material.

Step 22 . Place the mooncake raw material on a baking tray, place it in the oven at 160 degrees Celsius, heat up and down, bake for 15 minutes, then remove and brush with egg liquid, then bake for another 10 minutes, then remove and let cool. (My oilcloth is a bit unsightly when I use it, haha, everyone includes it!)

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