Medium gluten flour100g

5 grams of milk powder

Inverted syrup 75g

Guishui 1g

Peanut oil 25g

Material 2? (five-kernel stuffing)

40 grams of walnut kernel

60 grams of sunflower seeds

Cashew nuts 40 grams

Watermelon kernel 60g

40g of white sesame seeds

40 grams of candied melon

Rose sugar 10g

Cooked glutinous rice flour 1 15g (cake powder)

20g orange cake

80 grams of fine sugar

80 grams of water

High alcohol liquor 10g

30 ml of refined vegetable oil (or blended with edible oil)

Fat and sugar meat 100g (disposable)

Material 3? (Brush liquid on the surface)

Egg yolk 1 piece

1 tbsp egg white (mixed evenly)

How to make Cantonese-style Wuren moon cakes?

First of all, let's take a look at the method of making five-kernel stuffing: first, all kinds of dried fruits are processed, and 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 can be baked at different times. Try to bake different kinds of dried fruits in batches, and don't put them in the oven together.

Dice the orange cake and candied melon for later use.

Put all the prepared dried fruits, orange cakes and sugar wax gourd into a large bowl and mix well.

Pour in fine sugar, rose sugar, white wine, vegetable oil and water.

Stir well with chopsticks.

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.

Cover the prepared 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: pour the invert syrup into a bowl, add the scooped water and peanut oil, and stir well.

Sift in low-gluten flour and milk powder. Knead the dough by hand. Let the kneaded dough stand for 1-2 hours.

After standing, separate the crust and the five-kernel filling according to the ratio of 3:7 or 2:8 (for example, for a 75g mold, the crust 15g and the filling 60g).

Take a piece of pastry dough, flatten it and spread it with five kernels.

Then put the dough in the tiger's mouth of the left hand and push the dough with the thenar part of the thumb.

Turn the dough during pushing, and let the dough slowly wrap around the filling.

Convergence; gather

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.

The skin of freshly baked moon cakes is very dry and hard. After the moon cakes are cooled and sealed for 2-3 days, 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.