Guangdong-style Wuren mooncake
The Mid-Autumn Festival is long past, but I still have a lot of invert syrup I make this year. Let's make an out-of-season snack today! My husband likes to eat five-kernel stuffing, so he bought raw materials to make five-kernel stuffing!
Recipe Recommendations
- medium-gluten flour 100 grams，
- milk powder 5 grams
- invert syrup 75 grams
- Jianshui 1 grams
- five-kernel stuffing 700 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Guangdong-style Wuren mooncake
1
Pour the invert syrup into a bowl and add the water. Stir well.
2
Add peanut oil and stir well.
3
Sieve in medium gluten flour and milk powder. Knead into dough with your hands. Leave the kneaded dough to stand for 1-2 hours.
4
Leave the dough to rest and divide it into the required portions. The ratio of skin to filling is 2:8 or 3:7.
5
Divide the five-kernel stuffing into 70 grams and round it for later use.
6
Pat some flour on your hands to prevent sticking, take a piece of cake crust dough and flatten it, and slowly wrap it in the five-kernel filling.
7
Sprinkle some flour into the mooncake mold to prevent sticking (add the flour, shake it to attach the flour to the mold, and then pour out the excess flour). Place the wrapped dough into the mold.
8
Press the mooncake into shape on a baking sheet. Make all the mooncakes in turn and place them on a baking sheet.
9
Spray some water on the surface of the mooncake, place it in a preheated 200-degree oven, and bake for 5 minutes. Remove it and brush it with a layer of egg yolk water on the surface of the mooncake (no need to brush the sides), put it in the oven again, and bake for about 15 minutes until it is baked until it is golden brown and baked.Guangdong-style Wuren mooncake Make Tips
1. The crust is very soft. If it is difficult to knead into a ball, do not add more flour; just mixing it evenly is fine! Use your right thumb to push the dough up; be slow and patient! When the dough has "climbed" to a certain height over the filling, start to seal the opening. Seal it slowly until the filling is completely wrapped in the dough.
2. Press the mooncake directly onto the baking sheet with the mold, and do not move it, or it will lose its shape! The mooncake is still very soft at this time and hasn't set yet!
3. The filling should be as dry as possible to make it easier to wrap