Wuren Moon Cake

Published Feb 11, 2023 at 12:32pm ET

Wuren Moon Cake

This is the fourth moon cake I made this year. My favorite traditional moon cake is Wurenjun, so I still make it and enjoy it. I like to make my own things (private DIY), so it is different from the traditional Wuren moon cake. But the taste is absolute! Crisp and fragrant! Not salty, not sweet, not greasy! But the taste is just right! Rich aroma of nuts, crisp skin! Its really crumbling! While eating, I also want to eat one more two... Baking zero-based I also made a great leap forward, one breath of coherent made four mooncakes, to commemorate its birth, to share with you!

Food Material List

1 Self-made nuts filling:
2 Chaozhou Salted Radish Dried 50g
3 Cashew 200g
4 Southern Milk Peanut 150g
5 Semen Sesami nigrum 50g
6 White sesame 50g
7 Dried meat floss 30g
8 Corn Oil 100g
9 Honey 100g
10 Glutinous rice flour 40g
11 salt 2G
12 Oil skin:
13 Strong flour 230g
14 lard 85g
15 water 85g
16 salt 3G
17 Powdered sugar 30g
18 Crisp:
19 Low-gluten flour 210g
20 lard 90g
21 Tea powder 15g

Operational steps

1 Make oil skin first: Put all the material of No. 1 oil skin into the bread machine, select and mix noodles, continuously mix noodles twice, take about 30 minutes, so that the oil skin tendons pull out the film. Must be able to pull out the film.
2 To make nuts filling: first, cashew nuts, peanuts, black sesame and white sesame are roasted at the same time or separately, and then cooled, cashew nuts and peanuts are crushed into grain size by a cooking machine, and then dried salted radish is cut into grain size for use. (This step forgot to take photos)
3 Second, make stuffing: small heat pan hot pot oil (millet oil), put in the salted radish dried fried fragrance, add other materials to stir-fry together, then add honey to continue stir-frying even, add glutinous rice flour stir-fry for 10 minutes, stir-fry until the temperature of hot hands, add meat pine stir-fry evenly, turn off the fire, and then cool down a little, pinch into small balls. Each is about 25 grams to be used. (Squeezing into a ball requires a little effort)
4 Make crispy: Mix all the ingredients of the crispy together and knead them into crispy dough for use. (You forgot to take pictures.)
5 Divide the crust and the crisp into two parts. Cover one part of the crust with a fresh-keeping film. Cover the crisp evenly with a flat, thick and thin crust, then open it to the back of the thin crust (the crust cant be broken). Fold the crust from both ends to the middle, fold it in pairs and put it on one side after folding as shown in Fig. 5. After 15 minutes of covering the wake-up noodles, roll them out and fold them again. There are 2-3 times of folding and rolling. Each time, the wake-up noodles should be 15 minutes. Another group of crusts and crisps also do the same. After 2-3 times of peeling, eventually roll up the same size from both ends to the middle, cut the dough from the middle with a cutting knife, and then cut into small dough Figure 7 equally. Then wrap the nuts filling in a flat rolling circle one by one, and put the bottom down into the baking pan. After that, after waking up and putting them in 15 minutes, the oven is preheated and the air is brought up and down with 160 degrees fire. Bake in mode for 40 minutes.
6 Finished product drawings
7 Finished product drawings
8 Finished product drawings

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