Five Kernel Ham Mooncakes

Overview

Since it is Mr. Shishang’s filling, let’s use his crust. I have always used Junzhi's pie crust recipe before, and I adjusted the amount of powder myself. Mr. Shishang's cake crust is different from Jun's in that it has slightly more oil and alkali and slightly less syrup. It is said that high-end varieties of Cantonese-style mooncakes have higher oil content, slightly more alkaline water, and higher syrup concentration. I don’t know if this is the case with this recipe, but the concentration of the syrup cannot be measured at the moment.

Tags

• baking
• alkaline water
• egg liquid
• five-nut ham stuffing
• invert syrup
• peanut oil
• special powder for mooncakes

Ingredients

Steps

1. 1 Ingredients for crust

   

2. 2 Add the alkaline water to the syrup and stir evenly

   

3. 3 Add peanut oil and mix well

   

4. 4 Sift in the mooncake powder

   

5. 5 Make a dough of moderate hardness and let it rest for 30 minutes

   

6. 6 Skin 15g/piece, filling 35g/piece

   

7. 7 Flatten the pie crust and add the fillings

   

8. 8 Wrap it up

   

9. 9 Close and round

   

10. 10 Place into floured molds

    

11. 11 Press molding

    

12. 12 Unmold, place on baking sheet, spray water on surface

    

13. 13 Put in the oven, middle layer, raise the heat to 230 degrees, lower the heat to 150 degrees, and bake for about 5 minutes

    

14. 14 After setting, take it out, brush the surface with egg wash, and bake for another 5-10 minutes

    

15. 15 When the surface is golden, take it out