Every year near the Mid-Autumn Festival, Wuren mooncakes will always become a hot topic of discussion, often shouted to let Wuren mooncakes "withdraw from the circle", and there will also be people complaining: Wuren mooncakes are too difficult to eat ~ ~
If you really let The Five Ren Mooncakes withdraw from the mooncake world, it is estimated that people of the parents' generation will be the first to disagree, of course, I do not agree!
Although the Wuren mooncake has been complained about by many people, in the eyes of the two Guangdong areas and our parents' generation, it will always be a classic existence, that is, the older generation struggles and our happy children's memories
Most of the people who complain that the Wuren mooncake is unpalatable have never eaten the authentic Wuren mooncake, or have not eaten a delicious one!
It has a place in the childhood memories of many friends, and it has an unshakable position in the mooncake world.
This time the cake to share this very delicious five-ren mooncake to share the method, together for the five-ren mooncake to correct the name of it ~ ~
I have debugged this recipe many times, on the basis of reduced sugar, to ensure that the shape of the mooncake does not shrink waist and does not crack. The combination of fillings allows more people to accept this taste.
The five-kernel filling I made at home is definitely a real material, in addition to a variety of nuts, I also added sugar kumquat, which can be Titian to get greasy, added Cantonese-style winter melon sugar, eat more moist, coconut meat added, let each bite of the mooncake, the aftertaste also with fragrance and sweetness.
The skin is thin and filling, the soft glutinous crust is mixed with the crispy nuts, the aroma of kumquat dissolves on the tip of the tongue, and the slow aftertaste brings out the fragrance of coconut, and the afterscent of the nuts in the mouth makes people feel as if they have returned to the Mid-Autumn Festival night when the family sat around to admire the moon and eat the mooncakes.
· Production Materials ·
Five Kernel Filling: Mixed nuts 190 g + sesame seeds 10 g
Sugar winter melon 20 g Sugar kumquat 20 g coconut meat 20 g
Sugar 30 g malt syrup 25 g lard 25 g
Salt 2 g Rum 5 g (or high liquor)
Water 40-50 g Glutinous rice flour 40-50 g Low flour 40-50 g
Crust: 155 g of invert syrup 50 g of peanut oil
4 grams of water Chinese pastry powder 225 g (medium powder)
Egg water: the ratio of egg yolk to water
1:1
>>> production process <<<
1. Make the filling
Sift the low flour and glutinous rice flour into a preheated oven at 180 degrees, bake for about 15 minutes and bake. If the amount is relatively large, extend the baking time, take it out halfway, and turn it over.
2, I use the mixed nut crush is already matched, and is cooked, if you use raw nuts to roast, and then chopped. Nuts 200 g, can be freely mixed.
In addition to nuts, I also paired it with sugar winter melon, sugar kumquat and coconut meat, chopped and mixed with nuts and mixed well
3. Melt lard and malt syrup in hot water and mix evenly
4: Add the chopped nuts to the mixed lard malt syrup, then add sugar, salt and rum, and mix well
5: Add two-thirds of the water, and most of the cooked powder, mix well
If the material is too dry to form a ball, pour in the remaining water and mix well.
If the material is too wet and sticky, pour in the remaining powder.
The finished filling should be able to be kneaded into a ball and not loose
6. Cover with plastic wrap and stand still for half an hour to better integrate the materials
7. Make the crust
Invert the syrup, peanut oil and water and mix well
8: Pour in two-thirds of the medium gluten flour that has been sifted in advance and mix well
Mix well and pour in the remaining flour
9, the crust should be smooth, non-sticky hands, moderate softness and hardness,
If it is too sticky, a small amount of flour can be added and mixed well.
Place in a plastic bag and relax for 1 hour.
10. The ratio of skin to filling of the five-ren mooncake is 3:7
I used a 65 g mold, the skin should be divided into 20 g /piece, the filling is 45 g /piece
11. Process the mold
The first time you use a mold, you can first wrap a layer of dry powder, and then knock off the excess dry powder to prevent sticking
12. Stuffing in leather
Take a crust and flatten it in the palm of your hand, you can try to thin it as much as possible, so that the filling can be directly closed
13: Roll a small amount of dry powder on the top of the mooncake embryo, slightly knead into a cylindrical shape, and load into the mold
Wuren's mold needs a little strength, to press the compaction, stay for 3-5 seconds, lift up the mold
Baking pans should be made in a non-stick dish or spread with oil paper.
If the mold is particularly sticky, it is the condition of the crust or the mold problem
14: Preheat the oven to 180 degrees in advance
Prepare the egg water, the ratio of egg yolks to water is 1:1, mix well, and sift
15, put the mooncake embryo into the oven at 180 degrees, bake for about 6-7 minutes, until the shape is set, the surface becomes white, and the texture is clearer
16: Remove the mooncake embryo and brush the egg water twice
Every time the brush is brushed, the excess egg water liquid must be removed, and the thin brush can be applied to two layers
17, put in the oven, 180 degrees, bake for 9-10 minutes, the surface is golden, slightly bulging waist can be
After baking, completely cool, the drum waist part will return to normal
The freshly baked Five Ren Mooncake is hard and hard, which is a normal process that requires oil return.
The oil content of the five-kernel mooncake is lower than that of bean paste and lotus paste, so the time to return the oil will be longer, about 2 days.
Slowly, the crust will become softer and the surface of the mooncake will become more shiny and oily.
The texture of the five-kernel mooncake is incomparable with bean paste, lotus paste, date paste, etc., every bite, there are different nut aromas, the aroma of kumquat dissolves on the tip of the tongue, full of the fragrance of coconut, more aftertaste of the taste spreads in the mouth, you will definitely like this addictive taste.
Nowadays, many flavors of mooncakes continue to appear, but there are some old-fashioned mooncakes, no matter how many years have passed, which represent a traditional feeling and culture.
Especially nostalgic for the Mid-Autumn Festival in childhood, the nineties, every Mid-Autumn Festival, the streets and alleys are always filled with sweet silk, fragrant smell, no gorgeous packaging of mooncakes, simply wrapped in cartons or paper tubes, the aroma of transparency, especially people look forward to.
Tips:
1, the filling of glutinous rice flour and low flour must be baked, otherwise the mooncake will taste cornstarch when eaten. Baked flour, a little yellow, tastes like no cornstarch.
2, the filling added water and cooked flour, to increase according to the state, can be kneaded into a non-loose dumplings can be
3, the water is able to neutralize the sour taste of the inverted syrup, adjust the softness and hardness of the crust
4, pay attention to the state of the crust, too sticky too soft, easy to stick to the mold when pressing the mold
5, the ratio of skin and filling is 3:7, can be made with different molds
6, the baking time given is a suggestion, the first process of baking is stereotyped, the surface is white and firm, you can brush the egg yolk liquid, if the crust is too soft, brush into the egg water liquid is easy to deform
7, baked moon cake, completely cool and then transfer and pack, the temperature time is related to room temperature, about 2 days, the crust will become softer, the surface is more oily and glossy
8, their own moon cake has no additives, you can put moisture-proof agent, sealed and stored, probably can be stored for about 2 weeks