Cantonese-style Wuren moon cakes husband

Published Nov 21, 2020 at 06:25am ET


Cantonese-style Wuren moon cakes husband

The Mid-Autumn Festival is approaching, and the tide of making moon cakes is higher than that of making moon cakes. Every year before the Mid-Autumn Festival, I have to send several articles about moon cakes. Todays Cantonese moon cakes are the second of this year. As a Cantonese moon cake, the skin of the cake is naturally the same as that of the previous Cantonese moon cakes. The main difference is the filling. Five-kernel stuffing, can be said to be the simplest process of making moon cake pie, compared to lotus, jujube paste, fruit stuffing needs time-consuming and laborious fried stuffing, five-kernel stuffing only needs to mix all kinds of materials evenly. A little trouble lies in the preparation of materials. Five kernels, as the name implies, contain five kinds of dry kernels, each of which should be roasted in advance. In addition, there are sugar wax gourd and orange cake, two traditional five-kernel stuffing need to add things, may have to pay attention to buy. Sugar wax gourd and orange cakes are common snacks in my childhood, but now it takes a lot of effort to find them in Beijing. I think childrens shoes in the South should be better and easier to buy, right? The traditional five-kernel stuffing also adds one-sided ingredients: fat meat (also known as raw sugar meat or crystal meat), which is made by pickling raw fat meat with sugar. Its rare to buy it. If you make it yourself, it takes three days, and if you cant handle it properly, its easy to deteriorate. So, lets give it up. (Besides, does anyone really like it? If there is, I provide the practice after the article.) After the filling of five nuts is done, the rest of the work will be captured. Its too simple, but its not verbose. Lets see the process.

Food Material List

  • 1 Biscuit:
  • 2 Plain flour 100g
  • 3 Powdered Milk 5g
  • 4 golden syrup 75g
  • 5 Jian Shui 1g
  • 6 Peanut oil 25g
  • 7 Five-kernel stuffing:
  • 8 Walnut kernel 40g
  • 9 sunflower seeds 60g
  • 10 Cashew 40g
  • 11 Watermelon seeds 60g
  • 12 White sesame 40g
  • 13 Sugar wax gourd 40g
  • 14 orange cake 20g
  • 15 Rose sugar 10g
  • 16 Berry sugar 80g
  • 17 water 80g
  • 18 High-grade liquor 10g
  • 19 Refined vegetable oil (or Blended Edible oil) 30ml
  • 20 Cooked glutinous rice flour (cake powder) 115g
  • 21 Fat sugar meat (can be discarded) 100g
  • 22 Surface brush:
  • 23 Egg yolk water (1 yolk + 1 tablespoon of egg white)

Operational steps

  • 1 Processing all kinds of nuts first. All nuts need to be roasted before they are used. Put the dried fruit in the oven, bake at 160 degrees for 5-8 minutes, then roast out the fragrance (white sesame should be roasted until the color turns yellow). After the baked dried fruit is cooled, the walnuts and cashew nuts are cut into small pieces. Different kinds of dried fruits may be baked at different times. Try to bake different kinds of dried fruits in batches instead of putting them in the oven together.
    Cantonese-style Wuren moon
  • 2 Cut orange cake and sugar wax gourd into small cubes.
    Cantonese-style Wuren moon
  • 3 Put all the dried fruits, orange cakes and sugar wax gourds in a large bowl and mix well.
    Cantonese-style Wuren moon
  • 4 Pour in granulated sugar, rose sugar, liquor, vegetable oil and water.
    Cantonese-style Wuren moon
  • 5 Stir well with chopsticks.
    Cantonese-style Wuren moon
  • 6 Finally, add the cake powder, then knead into a ball, that is, into five-kernel stuffing. When adding cake powder, we should pay attention to the fact that the amount of cake powder may vary according to the actual situation, not necessarily all of them need to be added, as long as the soft and hard degree of the kneaded five-kernel filling is appropriate.
    Cantonese-style Wuren moon
  • 7 The five-kernel stuffing is covered with fresh-keeping film for half an hour. If there is no oil seepage, separation and other phenomena, it shows that the five-kernel stuffing is successful.
    Next, we can make mooncakes:
    Cantonese-style Wuren moon
  • 8 Pour the converted syrup into a bowl, add Maple water and peanut oil, and stir well.
    Cantonese-style Wuren moon
  • 9 Sift in flour and milk powder. Knead the dough with your hands. Wake up the dough for 1-2 hours.
    Cantonese-style Wuren moon
  • 10 After standing, divide the crust and filling into 3:7 or 2:8 proportions (for example, 75 grams of mould, 2:8 proportions, 15 grams of skin and 60 grams of filling).
    Cantonese-style Wuren moon
  • 11 Take a piece of bread dough, flatten it, and serve with five-kernel stuffing.
    Cantonese-style Wuren moon
  • 12 Then place the dough at the mouth of the tiger on the left hand and use the thenar part of the thumb.
    Cantonese-style Wuren moon
  • 13 Push the face. Rotate dough during push
    Cantonese-style Wuren moon
  • 14 Let the dough slowly wrap around the filling and close.
    Cantonese-style Wuren moon
  • 15 Sprinkle some flour in the moon cake mould to prevent sticking (put in flour, shake it, make flour attached to the mould, and pour out the surplus flour). Put the wrapped dough into the mould and press the dough into the shape of moon cakes. The whole process temperature is 200 degrees, the middle layer. Spray some water, then put it in the preheated oven, bake for 5 minutes. After the pattern is finalized, take out and brush a layer of yolk water (only brush the surface, side is not brushed), then put it in the oven, bake for 15 minutes or so until the surface is golden.
    Cantonese-style Wuren moon
  • 16 Freshly baked moon cakes, the crust is very hard, after the moon cakes are cooled, sealed and preserved, waiting for 2-3 days, the crust will gradually become soft and oily, this process is called "oil back", so, just baked moon cakes do not rush to eat, to wait for oil back to eat oh.
    Cantonese-style Wuren moon

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Healthcare food category

Fried rice, Spring Food, Light and easy to digest


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