Cantonese five kernel moon cake-You Are Foodie

By Lindsay
80

Cantonese five kernel moon cake

It's the Mid Autumn Festival in a few days. This year, I made the stuffing for the five kernel moon cake. Although it was laborious and time-consuming, it really tasted better than the stuffing I bought before. Food always rewards our hard work and never disappoints us.Looking at the lack of a full moon, there will always be some slight sadness in the autumn night, not for others, not for yourself, just because the night is as cold as water and the autumn wind is cold.When you are too tired, you will not be considerate. Although the five kernel stuffing is delicious, you forget to break the peanut kernel and walnut kernel into small pieces. It is too big. It is quite northeast. It tastes delicious. Friends and family like it very much.

Main Ingredients

Auxiliary Ingredients

salt 11 g
White sugar 230 g

1. if you can't buy cooked five kernel materials, you can put the dried fruits into the oven respectively, bake them at 160 ℃ for about 5-8 minutes, and then bake them to give flavor. After cooling, put the peanut kernel into a fresh-keeping bag, roll it into small pieces with a rolling pin, and break the walnut kernel into small pieces. The heating in a small oven will be uneven. You can also directly use a frying spoon to stir fry five kernels without oil and over a low heat until they are cooked.2. flour and glutinous rice flour should also be fried in advance and then used after cooling. Do not put oil, low heat, constantly stir fry until the color turns yellow, and there is no taste of raw noodles.3. it is inevitable that the color of things baked in a small household oven is uneven. You can take them out after the first pot, change the positions of the lightly colored or uneven ones, and bake them for a while until the color is uniform. The baking time and temperature shall be adjusted according to the temper of the oven.4. due to the different hygroscopicity of flour when making five kernel stuffing, cooked flour and cake powder can be fried more when frying, and then added or subtracted as appropriate when finally mixing stuffing. The stuffing should not be too thin, otherwise it is not easy to form a ball, and it is easy to cause moon cake cracking when baking with large moisture.5. adjust the dosage proportionally according to how much you want to do.

Step 1 . Pour the invert syrup into the container, put in the water and mix well.

Step 2 . Add peanut oil A several times.

Step 3 . After each time, add the oil and stir again until all the peanut oil has been put out, and then stir until the syrup and oil are well mixed.

Step 4 . Sift the moon cake powder, pour it onto the mixed sugar and oil, and add the milk powder.

Step 5 . Mix well, knead into dough, wrap it in a fresh-keeping bag and let it stand for 2 hours.

Step 6 . Pour the sugar into water and stir until melted.

Step 7 . Add salt, peanut oil B, sugar rose, Baijiu, five kernels and flour, mix well, and mix into a ball to form five kernels filling.

Step 8 . Divide the filling, weighing 35g each, and press and knead it into a ball.

Step 9 . The steamed dough is pulled into a single 15g small dosage, dipped with a little flour, and pressed into a round crust in the palm.

Step 10 . Place the filling on the crust and place it on the tiger's mouth of your right hand, and gently push the crust up with your right thumb and forefinger.

Step 11 . Push until the filling is completely wrapped, press the seal, and then gently push the uneven thickness evenly.

Step 12 . Evenly pat some flour on the cake ball.

Step 13 . Put an oilcloth on the baking pan, place the cake ball in the moon cake mold, and press down on the tin foil. Lift up the moon cake mold and press it gently to push the moon cake straight onto the oilcloth.

Step 14 . Spray some water on the surface of the moon cake, and put it into the middle layer of the oven preheated to 180 degrees, with a fixed time of 22 minutes.

Step 15 . Mix egg yolk and egg white to form egg yolk water. After baking for 5 minutes, take out the baking tray and brush some egg yolk water on the surface of the moon cake.

Step 16 . Then put it into the oven and bake until it is evenly colored. Take it out to cool, put it into a sealed container, and serve it after the oil is returned.

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