The first time I made Dongrong mooncakes I always felt that there were shortcomings. There are many areas for improvement.
So I struck while the iron was hot and made this Wuren mooncake. The mooncakes have been made for several days. In the past two days, because I have been busy preparing things for home for the holidays, I have been shopping around and shopping around, and I have no time to spread them.
It's raining again today, so I'll take advantage of the free time to tidy up and post it up to share with everyone.
This time, the mooncakes can really be called Guangzhou-style mooncakes. They were so hard that they could kill a DOG when they were just out of the oven and cooled!
It was sealed in a crisper for a day, and by the next afternoon, it was really soft and ready to eat. If I had known earlier, I wouldn't have been in a hurry to cut a section to take photos when it was just baked. The mooncakes are relatively hard when they are baked, so that the cross-section taken is frighteningly ugly!
However, the taste is really delicious! I can say without blushing that it is the best Wuren mooncake I have ever eaten!
Because Wuren mooncakes are also my family's favorite, I made a lot this time and prepared to take them home to share with them! I also made several flower shapes!
The recipe still comes from the Almighty Junzhi, but I have changed the content of the five-kernel stuffing. The aroma of nuts, coupled with the sour and sweet taste of orange sugar. The taste is really great!
Guangdong-style Wuren mooncake
Recipe Recommendations
- medium-gluten flour 100 grams
- water 90ml
- white sesame 40 grams
- black sesame 40 grams
- peanut 120 grams
- walnut kernel 60 grams
- melon seeds 40 grams
- alkaline water appropriate amount
- milk powder 5 grams
- powdered sugar 60 grams
- maltose 10 grams
- peanut oil 25 grams
- invert syrup 75 grams
- sweetening
- baking
- several hours
- senior
Steps for Guangdong-style Wuren mooncake
1
Pour the invert syrup into a large bowl, melt a pile of alkali flour the size of a rice grain, and stir well with more than 4 times the water. Pour into invert syrup.
2
Pour the peanut blended oil into the invert syrup.
3
Whisk well, add milk powder to the flour, stir well, and pour.
4
Mix well and knead into dough. Cover with plastic wrap and let stand for one to two hours.
5
During this waiting process, start making five-kernel stuffing. This is the basic raw material to be used.
6
Processing raw materials. All five ingredients must be roasted (you can also fry in a pan). After roasting, cut the walnuts and peanuts slightly smaller, but not too small. Peanuts need to be peeled. Cut the orange sugar into small pieces.
7
Pour the six processed raw materials together and add powdered sugar.
8
Add peanuts to blend oil.
9
Add high-level Erguotou white wine.
10
Add a good measure of water.
11
Spoon in the maltose.
12
Stir well. Start adding cooked glutinous rice flour. Don't add it all at once, stir while adding.
13
When added to the right soft and soft, knead it into a ball with your hands. As long as the filling is not dispersed and the oil does not seep through after half an hour, it means that the five-kernel filling is ready.
14
Mix the cake crust and the five-kernel filling in a volume ratio of 2:8.
15
Press the crust flat with your hands and add the five-kernel stuffing.
16
Use both hands to work together and push the cake crust with your right hand while slowly turning it, so that the cake crust slowly climbs up.
17
Close the door and the packaging was successful.
18
Put in the wrapped mooncake ball and press the preliminary shape of the mooncake.
19
Use this method to complete all mooncake making. Preheat the oven, gently spray a layer of water on the mooncakes, and place them in the oven.
20
At 185 degrees, on the middle layer, put on heat, and take out the egg brush solution after 5 minutes. Use whole eggs for egg liquid. Return to the stove and turn to 175 degrees C and bake for about 12 minutes. Bake until the surface is golden brown and ready to be baked!Guangdong-style Wuren mooncake Make Tips
1. If you don't have peanut oil, you can also use other edible oils that are not particularly strong in taste. 2. I only removed part of the red skin of peanuts. On the one hand, it was because the red skin of peanuts had a blood-replenishing effect. On the other hand, this beautiful red color also played a certain decorative role! 3. Maltose is very sticky. Before scooping, you can dip the spoon with water first, so that it will not stick again. 4. Sprinkle flour into the mooncake mold and rotate the mold to make the flour evenly adhere to the mold. Then pour out the excess flour. This will prevent sticking. 5. Brush egg liquid on the surface of mooncakes can be made with whole egg liquid, or it can be made with a whole egg liquid and a tablespoon of egg white. 6. It should be emphasized that freshly baked mooncakes are very hard and not suitable for consumption. After sealing and leaving for one to three days, the mooncakes become soft. This process is called oil return. I used the invert syrup I brewed myself and Junzhi's mooncake ingredients. Sure enough, I could start eating it in a day. I'm excited!