How to make the old Wuren moon cake?
Soften butter at room temperature, add sugar and whole egg liquid.
Electric egg beater completely sent the white to swell two or three times as big and feathery. Add rice oil or corn oil, and beat with electric egg beater until thick, as shown above. Sift in the low-gluten flour and stir it evenly with a silicone spatula to make dough. During this period, the amount of low flour was adjusted according to the dough condition, and the range was within 10g. Successful dough has no oil leakage.
Filling making: stir cooked flour, sugar, sugar rose, sesame oil, rice oil or corn oil with chopsticks, break up to make the flour fully absorb oil and become a dry mixture, then add chopped cooked peanuts, chopped cooked walnuts, raisins and cooked sesame seeds and stir with chopsticks. Mix the stuffing as shown in the figure.
Take out the dough and divide it into small dough of 2 1-25g. This recipe can make 25-30 moon cakes.
Take a small dough and press it into a dough sheet to make the edge thinner for later filling.
Add the stuffing. The size of the stuffing depends on personal preference. Because the filling of this moon cake is dry and not easy to wrap, it is suggested that the crust should be 1: 1, and the novice can adjust it to 3:2.
Fold the skin slowly by hand, press the stuffing and close the epithelium at the same time.
A round cake blank.
Press the moon cake into the desired shape with a 50g moon cake mold. Brush the surface with egg yolk liquid, or use whole egg liquid.
Oven 175 degree preheating 10 minute, oven baking for 20-25 minutes.
Laowuren moon cake is ready.
As can be seen from the crust, moon cakes are relatively light, not as sweet and greasy as Cantonese style.
The cut moon cake has dry and loose stuffing, soft taste and low sweetness. Raisins and sesame seeds should not be put more, otherwise it will affect the taste.