Cantonese Five Ren Mooncakes

2024-04-10 04:13:27 150

This is a recipe I learned from my parents. After being left for more than a day, the dough will return to oil. The dough wakes up a bit longer, but in the end, it is easier to operate and evenly wrapped. The ratio of skin to filling is 3:7. Syrup is bought< Br>

Details of ingredients

Medium gluten flour200 grams
golden syrup 125 grams
soybean oil50 grams
Jianshui2 grams
salt1 gram
Five kernel filling875 grams
yolk1 Introduction

Technique

difficultyintermediate
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Cantonese Five Ren Mooncakes

1. Syrup can be added to edible oil in batches and mixed well. Add water and mix well.
2. Sieve the flour and add it.
3. Mix well and knead into a ball. Cover with plastic wrap and wake up for 3 hours.
4. Wake up the dough and divide it into small doses of 15 grams each. Also, prepare 35 grams of five kernel filling each.
5. Take a small dose and flatten it. The dosage should not be pressed too much.
6. Put on the five kernel filling, and when the dough is wrapped upwards, it happens to stick to the filling ball. This way it's easier to push and pinch.
7. Place it at the mouth of the tiger, press the filling ball with your left thumb, and push and pinch the tiger's mouth upwards with your right hand.
8. Close the mouth. Palm a thin layer of cooked flour and roll it.
9. Insert the mold.
10. Gently press down to release the mooncake.
11. Oven at 200 degrees, bake for 5 minutes, set, then take out a light rinse of egg yolk liquid. Add a little water to an egg yolk and boil. Gently rinse.
12. Bake at 165 degrees Celsius in the oven for 15 minutes.
Just baked, it's also very delicious. Super fragrant.