Wuren mooncake is the most famous among all types of mooncakes. It is named for the fact that the filling contains almonds, peach kernels, peanut kernels, hemp seeds and melon seeds. It has the characteristics of exquisite ingredients, thin skin and multiple fillings, delicious taste, not easy to break, and easy to carry. This mooncake has a drum shape with slightly bulging edges, clear patterns and writing, correct shape, no skin breaking, no stuffing exposed, and clear corners; the surface is golden yellow, no white spots, uniform color, oily luster, ivory, and the edges are ivory. The bottom is brownish red. The taste is sweet, soft and crispy, with a variety of nut aromas.
The Wuren mooncakes made this time were very successful, and relatives and friends said they were very delicious. Wuren stuffed mooncakes have surpassed other flavors of mooncakes.
wuren moon cake
By HazleKihn
Recipe Recommendations
- flour 40 grams
- invert syrup 180 grams
- walnut kernel 150 grams
- peanuts 120 grams
- sunflower kernels 50 grams
- white sesame 50 grams
- black sesame 50 grams
- glutinous rice flour 50 grams
- water appropriate amount
- vegetable oil 90 grams
- alkaline water 6 grams
- white sugar 200 grams
- sweetening
- roast
- several hours
- senior
Steps for wuren moon cake
1
Mix the invert syrup, oil, and alkali water well, pour into the flour, mix into dough, and simmer for 1 hour.
2
Roasted peanuts, walnuts, black sesame seeds, white sesame seeds, melon seeds, raisins.
3
Crush the peanuts.
4
Crush the walnut kernels.
5
Put chopped peanuts, chopped walnuts, melon seeds, raisins, black sesame seeds, and white sesame seeds together.
6
Steam flour and glutinous rice flour in a microwave oven.
7
Pour in the flour and mix well.
8
Add vegetable oil, sugar and water.
9
Rub evenly and thoroughly with your hands.
10
Just rub the five-kernel stuffing until you can hold it.
11
Make 60-gram fillings each.
12
Roll the dough into long strips and cut into 40-gram doses each.
13
Press flat and add the five-kernel stuffing.
14
Slowly push up the tiger's mouth with your hand, and finally close the mouth tightly.
15
Sprinkle flour on the mooncake mold and press the mooncake blank into shape.
16
Remove the prepared mooncakes from the mold.
17
Make six mooncakes in a plate.
18
Put it into a baking sheet, preheat the oven at 180 degrees, and bake for 5 minutes.
19
Remove and brush with egg yolk liquid, and bake for another 20 minutes.
20
Take it out and let it cool. The freshly baked mooncake skin is relatively hard, and it will return to oil after being cooled and left behind for 2 days.