Cantonese five-kernel mooncakes

Cantonese moon cakes are famous all over the world, the most important thing is that its selection of materials and production skills are extremely exquisite, and its characteristics are thin and soft skin, beautiful shape, exquisite patterns, clear patterns, not easy to break, exquisite packaging, easy to carry, it is a good product for people to give gifts in the Mid-Autumn Festival, and it is also an indispensable product for people to give on the night of the full moon in the Mid-Autumn Festival. Since I bought the oven, the mooncakes are basically made by myself, you can choose your favorite filling, the sweetness can also be adjusted by yourself, and you can choose the packaging by yourself, which feels very fulfilling.

Ingredients

Highglutenflour 115 g

All-purposeflour 50 g

Invertsyrup 125 g

Peanutoil 40 g

Soapwater 4 g

five-kernelfilling 1 pack

Eggyolk 1 piece

Milk 10 g

Salt 1 g

Cooking Instructions

All the ingredients are ready, and all the powders can be sifted together for later use.
Put the invert sugar syrup and the water into the container, add the oil, stir evenly with a manual whisk until the emulsified state, pour the oil slowly in three times, the first time a little more, mix evenly and add in turn until the emulsification is completely smooth.
Pour the sieved flour on the flour mat, reserve a little flour to adjust the hardness, then pile the flour into a small hill, hollow out the middle, pour the second part of the finished liquid into it, sprinkle the flour little by little with a scraper, and slowly blend until it slowly blends into a piece of dough.
Wrap the dough in plastic wrap and comb for at least 2 hours, 4 hours is best.
Divide the combed dough into small pieces, 25g each, open and knead the five-kernel filling, and then divide into 50g per portion. (The ratio of moon cake crust to filling is 2:8 or 3:7, mainly depending on personal preference)
Take out a piece of dough, knead it into a round ball, flatten it with a scraper, pick it up and put it in the tiger's mouth of one hand, dip a little flour on your hand, and then put the filling that is ready to be kneaded into a round ball in the center of the dough, wrap the filling with skin, push it up little by little, the hand must be light, do not show it, and try to make the dough even.
Once wrapped, it becomes a ball. Gently pat a layer of powder on top of the ball to facilitate the release of the mold for a while.
Make all the moon cakes in turn, put them directly on the baking tray, reserve a certain gap, put the ball in the mold, press the moon cake mold directly on the baking tray, press out the moon cake pattern at speed, and lift the mold immediately, and it is completed.
The surface of the moon cake can be gently sprayed with a little water, and then put it into the oven with a preheat of 210 degrees and a low heat of 190 degrees (the best preheat is 15-20 minutes) and bake for about 8 minutes. (The oven temperature is not absolute, you need to use Baicui 5400 this time according to the temper of your oven)
Take an egg yolk, add a little salt, 10g of milk and stir smooth. (It's best to sift it)
After the first baking, the moon cake pattern is set, after the room temperature is not hot, use a wool brush to dip a little egg yolk liquid, brush a layer of egg yolk water on the surface at speed, do not brush the side, be sure to control the egg yolk water not to flow to the side, try to achieve only one layer on the surface, and then enter the 180 degree preheated oven for 10-12 minutes after all is completed, this time is adjusted according to your own oven.
After the second baking is completed, take it out immediately, dry it on a net to cool, and seal it when the hand is warm, or it can be sealed and stored after all the temperature is cooled.
Finished product photo
Finished product photo