Cantonese five kernel moon cake

Cantonese five kernel moon cake

Introduction:

"I always thought it was too difficult and laborious to make moon cakes, but seeing that everyone was making moon cakes, I felt itchy! It doesn't matter whether I eat or not, but it's necessary to do it! I started my journey of moon cakes without a feeling of challenging myself! Because I love Cantonese Wuren moon cakes most and I can't buy them in bakeries, so I started making Cantonese Wuren moon cakes for the first time! From skin to stuffing, I carefully operate, if there is a step of negligence will lose, not only waste, the most important thing is the heart frustrated. I used to peel melon seeds by myself in the middle of the night, and my hands hurt. I used to make moon cakes at more than 10 pm. I used to brush egg liquid for moon cakes. I had a close contact with my forehead and the baking tray just out of the oven, leaving "the third eyebrow". I used to wait for moon cakes to return oil. After three days of waiting, he finally lived up to my hard work and hard work. It's true It's delicious, especially fragrant! Challenge success! Hand made carefully, sonic to friends as a special gift in this special day! Thank you for your support and encouragement as always! Come on

Production steps:

Materials required:

Medium gluten flour: 100g

Milk powder: 5g

Invert syrup: 75 g

Jianshui: 1g

Cold pressed peanut oil: 30ml

Walnut: 40g

Sunflower seed kernel: 60g

Cashew nuts: 40g

Peanut: 60g

White Sesame: 40g

Sugar rose: 10g

Sugar: 80g

Spring water (boil to cool): 80g

Erguotou Baijiu: 10 grams

Cake flour (cooked glutinous rice flour): 115g

Egg yolk: 1

Protein: a spoonful

matters needing attention:

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: sweet