Cantonese style Wuren mooncake Recipe

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  1.Take a clean container and put it in Convert syrup to water and cooking oil.

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  2. Stir thoroughly.

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  3.Sift in the cake flour and milk powder.

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  4. Knead into a smooth dough, cover it with plastic wrap and put it in the refrigerator to rest.2 hours.

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  5. Take another clean container and put the nut filling ingredients (all nut kernels need to be Roasted and mashed)

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  6.Pour in the sugar and stir evenly.

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  7. Pour in honey corn oil and purified water, stir evenly, and sift in Cake powder.

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  8.Knead the dough into a moderately soft and hard dough.Cover with plastic wrap and let sit for half an hour.

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  9. Divide the proofed pie crust into 25g portions, 50g nut filling grams per serving.

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  10.Take a piece of pie crust, flatten it and add a filling.

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  11. The mouth is rounded, as shown in the picture.

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  12. Coat the wrapped mooncake embryo with a layer of cake powder.

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  13.Sprinkle appropriate amount of cake powder into the mold.

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  14.Put the mooncake embryo into the mold and press out the pattern.

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  15.The pressed mooncakes are directly demolded onto a baking sheet lined with absorbent paper.superior.

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  16.Make all the mooncakes in turn and spray some water on the surface of the mooncakes.

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  17. Preheat the oven in advance.The upper heat is 200 degrees and the lower heat is 190 degrees.Place the baking sheet into the oven and bake for 5 minutes.

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  18. Prepare the egg yolk liquid.

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  19. When the mooncakes are baked for 5 minutes, take out the baking sheet and brush a little egg yolk liquid on the surface., continue baking for 20 minutes.

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  20. The mooncakes will be dry and hard when they are first baked.Wait until the mooncakes are completely cool.Once warm, seal in a plastic bag and store for 3 to 4 days.This process is called 'oil recovery', and the mooncakes are delicious only after the oil is recovered.

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  21.This is the mooncake after the oil has been returned.It is very soft and sweet.

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  22.Internal organization.