Cantonese style five-nut mooncake
Overview
Mid-Autumn Festival, mooncake season. I have been making mooncakes for several years. At first, my dad liked to make mooncakes by himself, and I joined in the fun. Later, I felt that what I was making was not authentic enough, so I found a senior *** from a food factory and studied with him. I learned the authentic formula and process. After the master taught me, it was different. The texture and taste of the mooncakes suddenly improved to a big level. In addition, I ate my own carefully selected ingredients and was willing to spend a lot of money. The mooncakes I made were much more delicious than those sold for sale. I took them to the chef for appraisal, and the chef said they were delicious. This is all thanks to the recipe given by the master. Today’s recipe for five kernels is a relatively high-end Cantonese five kernel recipe, not an ordinary five kernel recipe. The mooncake buns made according to this recipe are delicious!
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Ingredients
Steps
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Prepare the main ingredients first, this is the dough ingredient
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Pour all the inverted syrup, oil, and water into a small basin, stir evenly, and stir until completely combined into a thick slurry. The water is prepared by myself at a ratio of 1:3 between alkaline noodles and water.
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Add flour and milk powder
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Don't over mix, just knead it into a dough and leave it for an hour
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There are many ingredients for the five-nut filling. The auxiliary ingredients are: 120 grams of white sugar, 120 grams of cake powder, 80 grams of diced winter melon, 20 grams of orange shreds, 20 grams of rose sauce, 50 grams of diced bacon (I only reduced the amount by 1/3), 40 grams of cold boiled water, 25 grams of peanut oil, and 10 grams of white wine
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The five types of nuts are: 40 grams of walnut kernels, 40 grams of almonds, 40 grams of peanuts, 25 grams each of black and white sesame seeds, 40 grams of watermelon seeds, and 30 grams each of pumpkin seeds and sunflower seeds. You can also add 30 grams of pine nuts. I don’t eat pine nuts now, so I didn’t add them.
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Toast the walnuts, peanuts, sunflower seeds and sesame seeds in the oven separately,
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Roast the peanuts and walnuts, crush them into pieces, put them in a basin together with sesame seeds, melon seeds and other nuts, and pour in white wine
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Stir evenly. Add white wine to remove the odor and make the nuts more fragrant
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Cut the candied winter melon and orange shreds into small pieces. You can use cyan and red silk for orange silk, but I didn’t want to use anything with pigment, so I used orange silk. This is more expensive than blue and red silk, but don’t worry
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Add winter melon and orange shreds, add sugar at this time, add cold water, and stir evenly
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Finally, add the cake powder. The cake powder is ground from cooked glutinous rice. If it is not available, stir-fry the glutinous rice flour instead.
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Use your hands to mix until tender and form a ball. If it is too dry, you can adjust the amount of cold boiled water. After mixing, leave it aside for half an hour to allow the filling to moisten
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Divide the filling into 60g portions and the dough into 15g portions. The skin will be very thin when wrapped in this way. If you are making mooncakes for the first time, you may not be able to wrap it well with such a thin skin. Then increase the weight of the dough appropriately so that it can be wrapped tightly. Once you become proficient, it will be fine.
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Flatten the dough and add fillings
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Slowly push Bao Yanshi
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Sprinkle cake flour into the mold and install it into the mold
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Put everything into a baking pan, spray with water before putting it in the oven, and let it crack
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Preheat the oven to 170 degrees for 3 minutes, then bake in the oven for 5 minutes, take it out and brush with egg wash, and continue to bake for 15 minutes. In the last few minutes, you need to observe more and take it out when the color is ready.
