Chinese Food
Cantonese Wuren moon cake (with Wuren filling method)
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It's almost the Mid Autumn Festival again. This year, we started the crab and blessing bag mold that we always thought about. At the same time, we tried to make Wuren stuffing by ourselves. The taste is very good.
Cooking ingredients
Cooking Steps
Step1:Prepare all the fillings you need. Make sure all the nuts are cooke
Step2:Use scissors to process all ingredients into small pieces. The raisins can be cleaned with water twice before processin
Step3:All kinds of processed nuts mixed togethe
Step4:Take another container. Pour the peanut oil, honey, white wine, clear water and maltose syrup into it
Step5:Mix well. Emulsif
Step6:Pour the emulsified liquid into the filling. Mix wel
Step7:Stir fry the glutinous rice flour and low flour in the pot for standb
Step8:Put the fried powder into the filling in batche
Step9:Wear disposable gloves. Mix the filling well
Step10:As shown in the figure, it can be easily agglomerated. It can't be scattered. In this way, Wuren filling will succeed
Step11:Prepare the materials for the crus
Step12:Mix the liquid well first. Fully emulsif
Step13:After emulsification, pour in the medium gluten powder. Mix well
Step14:Dough should be kept for two hours before us
Step15:Take a cake and press it on the palm of your hand, as shown in the figure
Step16:Put in the weighed fillin
Step17:Package. Then push up slowly. Finish the closin
Step18:Package in one mont
Step19:Try to make the dough as narrow as possible and as wide as possible. It's better to put it into the mold. This is the Faber Kefu bag mold 50g. The crust 20g. The filling 30g
Step20:The same is true for another crab mold. Try to make the dough in the shape suitable for the mold. Put it directly on the baking tray and press it. Demould. The crab mold is 63g. The crust is 23g. The filling is 40
Step21:Press it all togethe
Step22:Put it in the oven for 200D and heat it up and down for settin
Step23:Take the yolk and a small amount of egg white. Brush the surface of the fixed moon cake with a brush. Brush a thin layer of egg liquid
Step24:After brushing the egg liquid, put it into the oven 180 degrees up and down. Bake for 20 minutes
Step25:The freshly baked mooncakes are relatively soft. The skin will become hard after they are placed in the air. After they are cooled, they will be put into a container and sealed for preservation. The oil will be returned the next day. The oil return skin will become soft and more delicious.
Step26:Just out of the ove
Step27:Take a pictur
Step28:Take a pictur
Cooking tips:1. Five kernel stuffing can be added at will according to your own preference. Just add up the total weight. 2. The mold I used is the new crab and blessing bag mold of Faber. It's very good for demoulding. 3. This time I just made eight Lucky Bags, eight crabs, just right dough. There is a surplus of stuffing. The rest of the stuffing will be frozen in the refrigerator freezer. When it is used, it can be defrosted. There are skills in making delicious dishes.
