wuren moon cake
By TodKshlerin
This year, lG changed its taste and wanted to eat Wuren mooncakes. I had another opportunity to practice. I went to buy my favorite dried fruit, but I searched several shops but found no pine nuts. Finally, I went to WHOLEFOODMARKET. This shop sells organic pine nuts imported from Spain. It was so expensive and I felt distressed.
Recipe Recommendations
- syrup 190ml
- corn oil 1/4 cup
- alkaline water 1/2 teaspoon
- cooked cashew nuts 1 cup
- Cooked pumpkin seed kernels 1 cup
- cooked white sesame seeds 1/2 cup
- flour 1/2 cup
- glutinous rice flour 1/2 cup
- honey 1/2 cup
- white sugar 1/2 cup
- salt 1/2 teaspoon
- water appropriate amount
- egg yolk one
- protein 1 teaspoon
- salty and sweet
- baking
- several hours
- ordinary
Steps for wuren moon cake
1
Mix syrup and oil well, add alkaline water and mix well.
2
Add flour and mix well, cover with plastic wrap and wake for 2 hours. (The dough is very sticky. I mixed it with a rubber knife.)
3
Mix the flour and glutinous rice flour, put in the microwave on high heat for 5 minutes, stirring twice during the process to prevent it from becoming burnt.
4
Put cashew nuts, almonds, and walnuts into a fresh-keeping bag and roll them into pieces with a rolling pin. (You don't need to roll it too finely.)
5
Mix crushed nuts with sesame seeds, pumpkin seeds, pine nuts, and cooked flour.
6
Add corn oil, honey, sugar, salt and the right amount of water and mix well. Just knead it into a ball.
7
Knead the five-kernel stuffing into 120 grams of dumplings. (Exactly 10.)
8
Divide the awakened cake crust into 10 portions. (The picture shows that I woke up after making 1 mooncake and didn't take photos, so there are only 9 mooncakes.)
9
Squish a small dough and add the five-kernel filling.
10
Hold the dough in one hand and gently push the dough up with your thumb until it covers the filling.
11
Roll a thin layer of flour on the wrapped mooncake skin.
12
Put it into the mooncake mold, flatten it with your palm, and gently knock the cake mold back to remove the mold. After demoulding, gently brush off the flour on the surface with a soft brush.
13
Put the mooncakes into a baking sheet, place them in a preheated oven at 400F/200C, and bake for 10 minutes. After the surface is slightly colored, take them out and let them cool for 10 minutes. At the same time, adjust the oven temperature to 350F/180C.
14
Brush with thin egg yolk liquid and bake in the oven for 15 minutes. (If you don't color much, you can turn on the low barrel for 3-5 minutes. Each oven is slightly different. Pay attention to the temperature and time.)
15
Allow the roasted mooncakes to cool, place them in a sealed container for 2-3 days, and then return the oil to serve. (Please ignore the words on the mooncake. I only have one mooncake mold.)wuren moon cake Make Tips
1. The dough must be awake for 2 hours before it does not stick to your hands. 2. When baking in the oven for the first time, be sure to color it slightly and take it out after the crust is shaped. 3. Many recipes use spraying water before baking, but after I spray water, the pattern becomes blurred. I didn't spray water this time, and the pattern was much clearer. 4. The consistency of syrup is different from the water absorption of flour. My method is to add flour when the flour is dried, and add syrup when the flour is dried.