The Wu Ren moon cake is one of the traditional cakes in China. It has its own practice all over the country. It is the most famous moon cake in the Mid Autumn Festival. It has the characteristics of exquisite ingredients, thin skin and filling, delicious taste, not easy to break, easy to carry and so on. This kind of moon cake, in the shape of a drum, is slightly bulging out, with clear patterns and handwriting, correct shape, no broken skin, no exposed stuffing, clear edges and corners; the edge is ivory color, brown red on the bottom; the taste is sweet, soft and crisp, with a variety of nut flavor.
How To Make The Wu Ren Moon Cake (50g each)
First put the conversion syrup into a container.
Add alkaline water and vegetable oil, stir well.
Add the medium gluten flour and milk powder.
Mix evenly, cover with plastic film and relax for more than 2 hours (do not refrigerate, or the cake skin will feel sticky even if it is reheated).
When you are waiting for the dough,you can prepare the filling, divide the five kernel filling into 35 grams (according to the ratio of 3:7 between the skin and the filling), a total of 16 filling.
Take the relaxed dough, divide it into 15 grams of small dosage, 16 in total, cover with plastic wrap and put aside.
Put on disposable gloves (to prevent sticking hands), take a small dosage, use the tripe of thumb, index finger and middle finger, and slowly flatten and flatten the pie crust.
Put a Wu Ren stuffing on it, and slowly push up the small dosage with your hand.
Wrap it up like a dumpling. Close up.
Do the other 15 in turn.
Take one of them and gently rub it into a cylindrical shape.
Sprinkle a little dry flour on the moon cake mold, shake it, make the mold filled with flour, then pour out the surplus flour (this can make the moon cake mold anti stick), then put the moon cake embryo wrapped with stuffing, and press it.
Do it all right.
Spray a thin layer of water with the watering can, put it into the preheated oven of 200 degrees, bake for five minutes to finalize the design.
Take it out and gently brush a thin layer of yolk liquid on the surface (dip the brush a little bit less each time, otherwise there is egg liquid accumulated in the groove of the pattern, and the flower will not look good).
Continue baking at 200 ℃ for 15 minutes, until the moon cake feels like a bulge around it, and the surface can be colored at the same time.
Remove and cool the moon cake.
After cooling, seal and store for 2-3 days to make the oil come out.
Look at the finished product drawing.