Cantonese five kernel moon cake

Cantonese five kernel moon cake

Introduction:

"The changes in life are eye opening. Nowadays, there are so many kinds of moon cakes, and there are so many kinds of fillings. It can be said that as long as you like, you can bake them into dough. The taste of moon cake is not only sweet. These changes show that our life is colorful. Eating moon cakes is not only a festival, but also a reunion. In fact, the impression of moon cake in my mind is still the five kernel moon cake of my childhood, which is a luxury that I can only eat at the Mid Autumn Festival! So today, for the sake of childhood memory, I also DIY a "five kernel moon cake."

Production steps:

Step 1: dough: low flour 500g, conversion syrup 350g, Corn Oil 150ml, Jianshui 12ml, stuffing: sunflower seed 200g, sesame 200g, peanut 300g, cashew 50g, sugar orange peel 30g, fried noodles 200g, corn oil 100ml, purified water, sugar

Step 2: first, fry sesame, sunflower kernel, peanut kernel and cashew nut. Then roll the cashew nuts and peanuts into small particles. 、

Step 3: put the nuts into the basin, add sugar, sugar orange peel, fried noodles.

Step 4: mix well. Add corn oil and mix well.

Step 5: add purified water. Mix it into a damp state and make it into a ball.

Step 6: add water into the syrup and mix well, then add corn oil and mix well.

Step 7: first sift in one third of the low powder. Mix well and let stand for 30 minutes.

Step 8: then sift in the remaining low powder.

Step 9: mix well, cover with plastic film, and let stand for more than 2 hours.

Step 10: according to the moon cake mold specifications. Dough / filling = 2 / 8 or 3 / 7. 50g mold = skin 15g + filling 35g

Step 11: wrapping: take a piece of dough and put a piece of stuffing. Then gently wrap the dough around the filling.

Step 12: group into a smooth state.

Step 13: the green billet is finished in turn.

Step 14: take a green body, roll a layer of flour, and put it into the moon cake mold. It can be compacted.

Step 15: preheat the oven 180 degrees and bake for about 8 minutes.

Step 16: take it out to cool slightly and brush the egg liquid. Then put it in the oven. Bake at 170 ℃ for 10 minutes.

Step 17: after air cooling, seal and store for about 2 days, then return the oil to the moon cake.

Materials required:

Low powder: 500g

Invert syrup: 350 g

Corn oil: 150g

Alkali water: 12ml

Sunflower seed: 200g

Sesame: 200g

Peanuts: 300g

Cashew nuts: 50g

Fried noodles: 200g

Candied shredded orange peel: 30g

Purified water: right amount

Sugar: right amount

Note: 1. Oven temperature is for reference only. 2. Baking time is set according to 50g moon cake. Other specifications should be changed. 3. I made 60 pieces of 50g moon cakes from these dough, which can be scaled down.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet