Cantonese five kernel moon cake-You Are Foodie

By Alan
17

Cantonese five kernel moon cake

Mid Autumn Festival, moon cake rose. I have been making moon cakes for several years. At first, my father loved to make moon cakes himself, and I joined the fun. Later, I felt that my work was not authentic enough, so I found a senior * * * from a food factory. I specially learned from him, and learned the authentic formula and technology. My master taught me that it was different, and the taste and taste of the moon cakes suddenly rose to a new level. In addition to the essence of selected materials, I can afford the cost. The moon cakes are much more delicious than those sold. Take them to Shifu for identification. Shifu says they are delicious. Thanks for the recipe given by the master. Today's five kernel recipe is a high-end Cantonese five kernel recipe, not a general five kernel recipe. The moon cakes made according to this recipe are delicious!

Main Ingredients

Auxiliary Ingredients

Five kernel stuffing appropriate amount

1. if the filling of nuts is not complete, you can increase or decrease it according to your preference, or you can change it to your favorite nuts.2. the temperature of each oven is different, and it should be adjusted appropriately according to its own temperature.3. the mold I use is 80g, and the moon cake I make is 75g. The specific dispensing is based on my own mold, and the dough is only 2 portions of the total amount. For example, when I make 75g, the dough is 15g.

Step 1 . First, prepare the ingredients of the main ingredients. This is the ingredients of the dough

Step 2 . Pour all the converted syrup, oil and water into a small basin, fully stir them evenly, and then stir them until they are fully integrated into a thick slurry. Jian water is prepared according to the ratio of alkali surface and water 1:3.

Step 3 . Add flour and milk powder

Step 4 . Do not stir too much, knead it into dough and let it stand for one hour

Step 5 . There are many ingredients for five kernel stuffing, including 120g white sugar, 120g cake powder, 80g sweet white gourd dice, 20g shredded orange, 20g rose paste, 50g salted pork dice (I only used 1/3 of this amount), 40g cold boiled water, 25g peanut oil; Baijiu 10g

Step 6 . The five kernels are: 40g walnut kernel, 40g almond, 40g peanut, 25g black and white sesame, 40g watermelon seed, 30g pumpkin seed and 30g sunflower seed. You can also add 30g pine nuts. I don't eat pine nuts now, so I didn't add any.

Step 7 . Bake walnuts, peanuts, sunflower seeds and sesame seeds respectively in the oven,

Step 8 . Bake peanuts and walnuts, crush them, put them into a basin together with sesame, melon seeds and other nuts, and pour them into Baijiu

Step 9 . Evenly stir, add Baijiu to remove the odor, and make the nuts more fragrant

Step 10 . Diced sweet wax gourd and shredded orange. Orange shreds can be green and red, but I don't want to use anything with pigment, so I use orange shreds. This is more expensive than green and red silk, but don't worry

Step 11 . Add wax gourd and shredded orange, white sugar, cold boiled water, and then stir well

Step 12 . Finally, add the cake flour. The cake flour is the flour of cooked glutinous rice. If there is no flour, stir fry the glutinous rice flour instead.

Step 13 . Grab and mix with hands, tender and form a ball. If it is too dry, you can adjust the amount of cold boiled water. After mixing, leave it for half an hour to moisten the filling

Step 14 . Divide the filling into 60g dosage and the dough into 15g dosage. The crust is very thin. If the moon cake is wrapped for the first time, the thin crust may not wrap well, then increase the weight of the dough appropriately. It is better to wrap tightly, and it is OK to be skilled.

Step 15 . Flatten the dough and put the filling

Step 16 . Push the bag slowly

Step 17 . Spreading cake powder in the mold and molding

Step 18 . Put everything in the oven, spray water before putting it in the oven, and crack it

Step 19 . Preheat the oven at 170 ℃ for 3 minutes, then bake it in the oven for 5 minutes, take it out and brush a layer of egg liquid, and continue to bake for 15 minutes. Observe more in the last few minutes, and take out the color when it is OK.

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