Wuren Tiya mooncake is my favorite. Many friends and family have eaten it and said it is good. This year's Mid-Autumn Festival mainly focuses on this mooncake. I made a lot of it and gave it to my friends to taste.
The so-called ultra-luxury means that the fillings are very rich, using some very high-quality ingredients such as cashew nuts and American almonds. Hehe, of course I use the best ones for eating it yourself.
The so-called pulpy refers to syrup. It is made by using simple flour, syrup, sesame oil, etc. to blend it. The characteristics of the pulpy moon cake are that the ratio of skin to filling is the same, the filling is much less than that of the Cantonese style, and some more flour is added. It also has a unique aroma, so it tastes solid. The source of the aroma is that the stuffing is mixed with sesame oil. Because there is a lot of oil and sugar, the pulpy mooncakes can be kept fresh for a month when they are kept at room temperature.
Wuren Pulp Moon Cake
By HubertLind
Recipe Recommendations
- cashew appropriate amount
- walnut appropriate amount
- peanut appropriate amount
- black sesame appropriate amount
- melon seeds appropriate amount
- ordinary flour appropriate amount
- syrup appropriate amount
- sesame oil appropriate amount
- sugar 80 grams
- maltose 80 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Wuren Pulp Moon Cake
1
All dried fruits need to be roasted before using. Put the dried fruits into the oven and bake at 160 degrees for 5-8 minutes to create a fragrant aroma (the white sesame seeds should be roasted until the color is yellow).
2
After cooling the roasted dried fruits, add raisins, rock sugar, and hawthorn preserved fruits.
3
Pour in fine sugar, honey, white wine, vegetable oil, and black sesame paste.
4
Stir evenly with chopsticks. Then knead into balls to make five-kernel stuffing.
5
Pour the water and white sugar into the pan and heat over medium heat while stirring until the white sugar is completely dissolved. Add the maltose and continue to stir until it boils. Switch to low heat and cook for another 1 minute. Turn off the heat and cool to form syrup.
6
Pour 75 grams of sesame oil into 300 grams of flour and add syrup. Mix well with your hands.
7
Knead by hand into a smooth and delicate dough with moderate hardness.
8
Divide the filling and crust dough into small portions. The weight ratio of filling to cake crust is 1;1.
9
Take a crust dough.
10
Squash it with your palm.
11
Put 1 stuffing on the crust.
12
Wrap the filling with the cake wrapper and slowly push it up until it is completely closed.
13
Round the wrapped dough.
14
Put it into the powdered mooncake mold.
15
Press out the mooncakes and place them on a baking sheet.
16
Brush a layer of whole egg liquid on the surface (do not brush all around), place it in the preheated oven at 210 degrees for about 15 minutes.