Chinese Food
Cantonese five kernel moon cake
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The Mid Autumn Festival is coming. I choose materials to make Wuren moon cake. It's the feature of my moon cake today that I try to keep the sugar and oil as low as possible. Honey is used instead of sugar to reduce the sweet taste of mooncakes. Local thin skinned walnuts, peanuts, black sesame and local black currants are used to enrich the taste of Wuren mooncakes. The anthocyanin rich in it has anti-cancer effect. The addition of green and red silk preserved the tradition of Wuren moon cake. A delicacy you have to taste. -
Cooking ingredients
Cooking Steps
Step1:Prepare cooking water, invert syrup, vegetable oil 1 (preferably corn oil). Do not use oil with strong taste such as olive oil or peanut oil.
Step2:In step 1, pour the material into the basin and mix well. Then add 500g of wheat flour together.
Step3:And make a smooth dough. Wrap it in plastic wrap. Cook for an hour.
Step4:Prepare the stuffing. Put walnuts, peanut kernels, black sesame, flaxseed, blackcurrant and green and red silk into the basin and mix them with chopsticks. Then pour in vegetable oil 2 and mix well. Fully dip the kernels with oil. Then pour in 440G of cooked flour. Continue mixing.
Step5:Pour honey and water into a small ball, knead it into a 45g ball, and then knead it. Roll them into small balls one by one. The moon cake filling is ready.
Step6:Make a good dough. Divide it into 30g small dosage forms and knead them one by one.
Step7:Use both hands to flatten the pie crust. Knead it into a round pie shape. Wrap the stuffing in the pie crust. When packing, pay attention not to use too much force to prevent the skin from breaking. Use the pot mouth of your hand to gently push the skin to wrap the stuffing tightly.
Step8:Roll the wrapped cake embryo in the cooked flour, shake off the extra flour, and then press it into the moon cake with the mould.
Step9:Put a piece of oiled paper in the baking tray. Put the mooncakes in the baking tray. Spray water for baking. Preheat the oven in advance.
Step10:Bake the oven at 180 ℃ for 5-8 minutes to finalize the design. Take out the yolk liquid and brush it gently on the pattern. It is not suitable to brush more than once. Do not brush back and forth to prevent the pattern from being unclear. Then bake for another 15-18 minutes. Bake until it's brown and shiny.
Step11:The five kernel moon cake after the oil return is fragrant and beautiful in color.
Cooking tips:The baked Cantonese mooncakes will harden when they are cool. They need to be sealed for 3 to 7 days. The taste and color will be very beautiful. This is a 75g moon cake. If you want thin skin, you can choose 22G skin, 53g filling or 25g skin, 50g filling. If the crust is easy to crack when wrapping, you can add some oil and rub it again. Be careful not to let the crust dry out too early and crack easily. The amount of filling water can be added according to whether the filling is kneaded into a ball. It's not easy too much, it's not easy too little. It's not easy to form a ball with too little stuffing. Too much water vapor will break the crust when baking. Cracking occurs. If it is out of shape after baking, the filling is soft. Add less water. There are skills in making delicious dishes.
