Guangdong-style Wuren mooncake
Ingredients: peanut,walnut,almond,black sesame,raisins,melon seeds,flour,water,peanut oil,invert syrup,Jianshui
Recipe Recommendations
- flour 100 grams
- invert syrup 80 grams
- water appropriate amount
- raisins appropriate amount
- melon seeds appropriate amount
- almond appropriate amount
- walnut appropriate amount
- peanut appropriate amount
- black sesame appropriate amount
- Jianshui 1 grams
- peanut oil 25 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Guangdong-style Wuren mooncake
1
Prepare the ingredients for each filling.
2
The glutinous rice flour was fried when I made mooncakes last time, and I used it directly this time. If you want raw glutinous rice flour, you should stir-fry it over low heat first until it is slightly yellow.
3
Soak the raisins in warm water until soft.
4
Put the peanuts into the oven at 150 degrees C, over high heat, and bake for 15 minutes. The darker color will be fragrant, but don't burn it.
5
Roast the peanuts and take them out to cool, and peel off the red clothes.
6
Put peanuts and almonds into a fresh-keeping bag and roll them a few times with a rolling pin. Don't break them too much. They will feel more fragrant when they are in pieces.
7
Put the peanuts, walnuts, etc. into a basin
8
Add cooked glutinous rice flour.
9
Pour in appropriate amount of peanut oil. Other oils can also be used, but the peanut oil has no peculiar smell and is very fragrant.
10
Pour in appropriate amount of water and stir well.
11
Weigh the ingredients of the cake crust.
12
Pour the invert syrup, soap water, and peanut oil into a basin to mix them evenly. Heating it out of water makes it easier to mix. I stir it on the top shell of the oven with residual heat, which is more convenient than insulating it out of water.
13
Sieve the flour into it.
14
Use a rubber spatula to stir the flour into a smooth and uniform ball.
15
Divide the mooncake crust and five-kernel stuffing into ten equal sized doses. I love the crust, so the crust is 20 grams and the stuffing is 30 grams, which is a ratio of 2:3, which is larger than the ratio made by other people.
16
Roll out the cake crust into a cake crust, not too thin, which will easily break when wrapping the filling. Take one portion of the filling and place it into the rolled cake crust.
17
Use the power of the tiger's mouth to gently retract the mouth of the cake skin, and at the same time use the thumb of the other hand to press inward. Be very careful in this process, otherwise the cake skin will easily break. In fact, it doesn't matter if it breaks, so make up immediately. After closing, rub it into a uniform and smooth round ball with both hands and palms.
18
Put it into a bowl filled with flour and roll it to make it stick to the flour to prevent it from sticking to the chopping board and facilitate subsequent demolding.
19
Place the green mooncake into a 50-gram mooncake mold.
20
Place it on the chopping board and press it with even force, otherwise the mooncakes will be of different thickness.
21
This is the green mooncake that has just been removed.
22
Place the green mooncake on a baking sheet, put it into the oven at 160 degrees C, over high heat, bake for 15 minutes, take out and brush it with egg liquid, then bake for another 10 minutes, take out and let cool. (My tarpaulin is a little unsightly used by me. Hehe, everyone includes it!)