Although the Mid-Autumn Festival has passed, I still want to share with you how to make the classic Cantonese Wuren mooncake. It's really easy, and the filling method is shared below ↘️
By Summer Summer Kitchen
<h2>Royalties</h2>
Five kernel filling 800g
Low gluten flour 210 g
Invert syrup 146 g
Peanut oil 51 g
Water 4.5 g
A little surface egg mixture
<h2>Practice steps</h2>
1, the formula of wuren filling as shown above, moon cake mold I use is 75g, the skin filling ratio is 3:7 that is, 25g skin, 50g filling
2: First make the crust, mix the raw materials of the crust, stir into a ball, cover with plastic wrap, and let stand at room temperature for 2 hours.
3: Divide the crust into 25g a dose, divide the filling into 50g, roll round, cover with plastic wrap.
4, the crust is flattened, the filling is wrapped in the middle, and the skin is lifted up with the tiger's mouth position and the mouth is put away. Both the mold and the dough are sprinkled with a little flour to prevent sticking, pressing out the pattern you want.
5, preheat the Hai's K5 oven on and off the heat of 200 degrees, the mooncake into the oven before the surface of the crust spray a little water mist, anti-cracking. Medium layer, bake for 7 minutes to set. Let cool for 2 minutes, brush the surface with a thin layer of egg mixture and bake at 175 degrees for about 15 minutes.
6, baked mooncake cooled after sealing back to the oil for 2 to 3 days can be eaten!
<h2>Tips</h2>
The !️ egg mixture is as thin as possible with a wool brush, and the pattern is clear and three-dimensional. Nuts or dried fruits can also be replaced with other favorite types, and the filling should be in a clumped, not loose state after being adjusted.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.