Cantonese five-kernel mooncakes

Cooking Instructions

1. Various dried fruits begin to be roasted.

   

2. First of all, all kinds of dried fruits are baked, and I set them at 180 degrees to determine the degree of baking (the temperature of each brand of oven is different, so the temperature set is according to my own oven).

   

3. Then cut the various dried fruits into small pieces and put them in a container.

   

4. Add wine and stir well with chopsticks, then put in glutinous rice flour and put gloves on it and stir well (I have tried to put powder first, of course, you can also put liquid first and then powder), and then put water, oil, honey (maltose) together and stir and emulsify, and then pour into the dried fruit and mix well. Cover with plastic wrap and leave it for half an hour or an hour without oil seeping. (This picture is that I added glutinous rice flour in another way, and I will record it later after the experiment is successful)

   

5. When you wake up the filling, you can come to the dough noodles, talk about invert sugar, oil, and water in a container (not put them casually in succession) and slowly stir well with an egg whip.

   

6. Stir for a little more and you're done.

   

7. Sift the flour into the liquid, slowly stir with a spatula until there is no dry powder, and then stir a few times, be sure not to over-mix.

   

8. The mixed dough is smooth and delicate, cover with plastic wrap and leave for 1~2 hours before use.

   

9. Weigh the filling, divide it into balls, this time I made 40 grams of stuffing and 35 grams of skin, which used to be 45 grams of stuffing and 30 grams of skin. My oven can bake 20 of 75g at a time, so these fillings are about 20~21.

   

10. Divide the crust into 35 grams and cover with plastic wrap

    

11. Cover to prevent air drying.

    

12. Prepare the mold

    

13. Take a piece of dough and press it into a circle with the palm of your hand, then take a piece of filling and put it in the center of the pie crust and slowly close it from the bottom to the top.

    

14. After wrapping, roll round (or oval), put it in cooked glutinous rice flour, and gently roll it around to remove the excess flour (in fact, you don't need to touch the hand flour when you add high flour).

    

15. Then put the rolled ball into the mold, press it down with your hand, and the OK beautiful mooncake embryo will come out.

    

16. I wrap all the stuffing and put it on a baking sheet and press it at the end, which I think is faster (of course, if you do this, you must also be fast).

    

17. A plate is made quickly, the oven is preheated at 200 degrees 8~10 minutes in advance, and the surface of the moon cake is sprayed with water after preheating.

    

18. Bake in the oven for 6~8 minutes to set.

    

19. Dilute the egg yolk with water as thin as possible (I have about 200+ mooncakes for one egg yolk), take out the set shape of mooncakes from the oven, and brush them with egg wash thinly and evenly.

    

20. After brushing the egg mixture, bake in the oven at 150 degrees for about 12~13 minutes.

    

21. ok Perfectly baked, waiting for the oil to return.

    

22. Break it down and take a look

    

23. After returning to the oil

    

24. The oil return is beautiful!