Cantonese Five Ren Mooncakes
2024-07-22 03:00:19 479
This year's Mid Autumn Festival is a Cantonese style five nut mooncake, and I still find the five nuts delicious after eating them. The filling made with my favorite dried fruits and homemade conversion syrup, although welcoming this Mid Autumn Festival may take some time, seeing my family happily taste the mooncakes I made myself, I am also happy at this moment! This year's mooncakes, one for my parents in Inner Mongolia, one for my mother-in-law, and the rest for my family! The following ingredients are for 38 50 gram mooncakes.
Details of ingredients
Technique
Steps to make Cantonese Five Ren Mooncakes
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1.1 Almonds, walnut kernels, peanuts, melon seeds, and white sesame seeds are stir fried over low heat, and peanuts are rubbed off the outer skin. Cut all dried fruits into small pieces (except sesame seeds), and chop all Saint Mary's dried fruits and raisins (choose softer ones when buying)![]()
2. After cutting the dried fruits, put them into a pot![]()
3. Add crushed raisins and dried tomatoes![]()
4. Pour in osmanthus paste, high Baijiu, granulated sugar, cold boiled cabbage and vegetable oil, and mix well![]()
5. Pour in the cake flour (stir fried glutinous rice flour until it is slightly yellow and has no taste of raw flour), and mix well![]()
6. Use your hands to form round balls and put them in a basin, seal them with plastic wrap, and let them sit for half an hour. If there is no separation or oil leakage, the mooncake filling is successful (it only needs to be soft and hard, not necessarily all the cake powder is mixed)![]()
7. Finished Five Nut Filling Picture after Settling!![]()
8. Pour the syrup into a bowl, add water and peanut oil, and mix well![]()
Mix flour and milk powder evenly, sieve into a bowl![]()
10. Mix well with chopsticks first, then knead into dough, wrap it in plastic wrap, and wake up for 2 to 3 hours![]()
11. Divide the crust and filling in a 3:7 ratio. This is a 50 gram mooncake, so the crust is 15 grams and the filling is 35 grams![]()
12. Take a piece of pastry and flatten it into a circle, then put a filling in it![]()
13. Place it in the tiger's mouth position and push the pastry upwards while rotating. It requires two hands to operate![]()
14. Close into a circle![]()
15. Sprinkle some dry powder into the mooncake mold, gently tap it out, and place the circular blank into the mold (with the closed side on the outside)![]()
16. Pressed into mooncake shape![]()
17. Pressed mooncakes![]()
18. Do as you go and code on a baking tray lined with tin foil, leaving some gaps in the middle![]()
Preheat the oven at 19.205 degrees Celsius, and spray water on the mooncake before putting it into the oven![]()
20. Middle layer of oven, baked at 200 degrees Celsius for about 20 minutes![]()
21. After baking for five minutes, take it out and brush a thin layer of egg yolk water on the surface. Then, put it back in the oven and continue baking![]()
22. Baked mooncakes. At this time, the mooncake skin is very hard and needs to be stored for 3-4 days until it becomes soft and oily before it can be eaten![]()
23. Mooncakes after oil return![]()
24. Finished product drawings![]()
25. Finished product drawing![]()
26. Finished product image, cartoon Red Wolf and Grey Wolf![]()
27. Finished product drawings![]()
28. Finished product drawings![]()
29. Joyful and beautiful sheep![]()
30. Finished product image!
