Method and formula of self-made wuren moon cake ingredients of Guangdong wuren moon cake;
Dough: medium gluten flour 100g, milk powder 5g, invert syrup 75g, scoop water 1g, peanut oil 25g.
Five-kernel stuffing: walnut kernel 40g, sunflower kernel 60g, cashew nut 40g, watermelon kernel 60g, white sesame seed 40g, sugar wax gourd 40g, orange cake 20g, rose sugar10g, fine sugar 80g, water 80g, high-alcohol liquor10g, refined vegetable oil (or edible blended oil).
Brush liquid: egg yolk water (egg yolk 1+ egg white 1 spoon mixed evenly)
Baking: 200 degrees, middle layer, about 20 minutes. Bake for 5 minutes to set, then take it out and brush the egg yolk water.
Production process:
Let's take a look at how to make wuren stuffing: 1. Deal with all kinds of dried fruits first. All dried fruits need to be baked before they can be used. Put the dried fruit in the oven and bake at 160 degrees for about 5-8 minutes until it is fragrant (white sesame seeds should be roasted until the color turns yellow). After the roasted dried fruits are cooled, cut walnuts and cashews into small pieces. Different kinds of dried fruits may be baked at different times. Try to bake different kinds of dried fruits in batches, and don't put them in the oven together.
2, orange cakes and candied melons are diced for use.
3. Put all the prepared dried fruits, orange cakes and candied melons into a large bowl and mix well.
4. Pour in fine sugar, rose sugar, white wine, vegetable oil and water.
5. Stir well with chopsticks.
6. Finally, add the cake powder and knead it into a ball, which is the five-kernel filling. When adding cake powder, it should be noted that the amount of cake powder can be different according to the actual situation, and it is not necessary to add all of it, as long as the hardness of the kneaded five-kernel stuffing is appropriate.
7. Cover the prepared five-kernel stuffing with plastic wrap and let it stand for half an hour. If there is no oil leakage and separation, it means that the five kernel stuffing is successful.
Next, you can make moon cakes:
8. Pour the invert syrup into a bowl, add drowning and peanut oil, and stir well.
9. Sift in flour and milk powder. Knead the dough by hand. Let the kneaded dough stand for 1-2 hours.
10. After standing, separate the crust and the five-kernel filling according to the ratio of 3:7 or 2:8 (for example, 75g mold, according to the ratio of 2:8, crust 15g, filling 60g).
1 1- 14. Take a piece of dough, flatten it, put it in the jaw of the left hand, and push the dough with the thenar part of the thumb. Turn the dough in the process of pushing, so that the dough slowly wraps around the filling and closes.
15. Sprinkle some flour into the moon cake mold to prevent it from sticking to the mold (add flour, shake it to make it adhere to the mold, and then pour out the excess flour). Put the wrapped dough into a mold and press the dough into the shape of a moon cake with the mold. Spray some water, then put it in the preheated oven and bake for 5 minutes. After the pattern is determined, take out and brush a layer of egg yolk water (only brush the surface, not the side), and then bake in the oven for 15 minutes until the surface is golden.
16. The freshly baked mooncake skin is very dry and hard. After the moon cake is cooled, it will be sealed for 2-3 days, and the skin will gradually become soft and oily. This process is called "oil return", so don't eat the freshly baked moon cakes in a hurry, wait until the oil returns.
Precautions for making moon cakes Why does the moon cake syrup return to sand after it is cooked?
Answer: The reasons are as follows: (1) There is less water when boiling syrup. (2) Too little citric acid. (3) Excessive firepower when boiling syrup. (4) It is best not to move the syrup many times after it is cooked, because it is easy to cause the syrup to return to sand.
The consistency of moon cake syrup is not enough, how to remedy it?
A: The remedy is to add some maltose appropriately.
Mooncake syrup is too thick, how to remedy it?
A: The remedy is to put a proper amount of boiling water in the syrup and stir it evenly.
What's the best proportion of crust and stuffing for Cantonese-style moon cakes?
A: The best ratio is 2: 8. For the convenience of operation, the ratio of 3: 7 is acceptable.
How long does it take to boil the syrup before it can be used?
A: 15 days is the best.
The origin of Wuren moon cake Wuren moon cake belongs to Cantonese moon cake. 1939 was introduced to Yunnan with the establishment of Kunming Guan Sheng Garden. The Wuren moon cake produced by Guanshengyuan in Kunming is an improvement on the traditional formula of Guangdong-style Wuren moon cake, which not only retains the original style of Guangdong-style moon cake, but also has the local flavor of Yunnan.
Wuren mooncake is "noble and decent", one of the most classic mooncake flavors, and it is the signature variety of Cantonese mooncake, which was later integrated into Yunnan local flavor. As the representative of the old Cantonese-style moon cakes, Wuren moon cakes were originally a kind of moon cakes with the largest sales volume and the widest circulation. The moon cakes you can buy as a child are basically five kernels, such as jujube paste, bean paste and lotus seed paste, especially five kernels. Guangdong also has handmade five-kernel moon cakes. Although the packaging is simple, it is wrapped in oil paper, 15 yuan 1 block (2007). Open the oiled paper, it is a flat piece, about the size of a palm, broken, with thin skin and many fillings, as well as various nuts, sesame seeds, small crystal sugar, lotus seeds and so on. When chewing, it's called a fragrance!
In recent years, many people on the Internet clamored to make Wuren moon cakes unpalatable and invincible, clamored to let Wuren moon cakes roll out of the world of moon cakes, and even made up many jokes for this, saying that Wuren moon cakes are made of five kinds of filth of human body, but in fact this is not the case. Wuren moon cake was born in a famous family.