Cantonese style moon cake with lemon and five kernels-You Are Foodie

By Trista
28

Cantonese style moon cake with lemon and five kernels

Cantonese Wuren moon cake has a unique taste, a long history, traditional taste and a well-known classic. The lemon Wuren moon cake introduced today inherits the tradition of Cantonese Wuren moon cake by adding salty lemon and reducing ice meat. It tastes better and fresher. PS:1. The following dosage is 50g 16; 2. the finished product is freshly baked and becomes more beautiful after oil return; 3. moon cake skin: moon cake filling =3:7

Main Ingredients

Auxiliary Ingredients

1. peanut kernel, melon kernel, cashew nut, walnut kernel, white sesame and black sesame should be roasted respectively;2. cake powder is fried glutinous rice powder;3. ice meat is fat meat, which is salted with high alcohol and white granulated sugar;4. the moon cake skin is sticky when it is just mixed, so it needs to stand still for 1-2 hours;5. spray water before putting it into the oven. It should not be too early. It is easy to lose the moon cake texture;6. do not apply too much egg yolk liquid. It is easy to paste the egg yolk liquid.7. each oven is different, and the time and temperature are slightly different.

Step 1 . Moon cake crust: mix with sugar syrup, peanut oil and Jian Shui.

Step 2 . Sift medium gluten flour and milk powder, add and mix evenly;

Step 3 . Knead it into a smooth ball, wrap it with fresh-keeping film, and let it stand for 1-2 hours;

Step 4 . A small group divided into 16 equal parts; PS: don't knead any more, just divide into small balls.

Step 5 . The filling of moon cake includes peanut kernel, melon kernel, cashew nut, walnut kernel, white sesame and black sesame, which are roasted and chopped respectively, sugar wax gourd, orange cake and Salted Lemon are chopped, and then mixed together;

Step 6 . Add fine granulated sugar, salt, cake powder, frozen meat, ham, peanut oil, sesame oil and water, and mix well;

Step 7 . Knead it into a smooth filling, wrap it with fresh-keeping film, and let it stand for 1 hour;

Step 8 . Divide into 16 equal parts;

Step 9 . The moon cake skin and filling are well prepared;

Step 10 . The moon cake skin is pressed thin by hand and in a pot shape. Put it into the moon cake filling, and knead it between your thumb and index finger to make the moon cake skin evenly wrap the moon cake filling;

Step 11 . Wrap the moon cake, put it into the moon cake model, and press it; PS: if sticky, sprinkle a little cake powder on the moon cake model.

Step 12 . Put the moon cakes into the baking pan and spray water evenly;

Step 13 . Preheat the oven, bake at 180 degrees for 5 minutes, take it out, apply a layer of egg yolk liquid, and continue to bake for 15 minutes. PS: bake the moon cake, let it cool, immediately pack it in a sealed box / bag, and return the oil. 3-5 days is the best time.

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