Ham and Five Nuts Mooncake

Overview

The ham and five-nut mooncake is a classic among Cantonese-style mooncakes. It uses Jinhua ham from a century-old brand, and is paired with melon seeds, peanut kernels, walnuts, candied winter melon, orange cakes, black and white sesame seeds and other ingredients. When you bite into it, you will get a strong aroma of salty and sweet, leaving a lingering aroma in your mouth. This is the classic Cantonese Jinhua Ham and Five Nuts Mooncake. It is important to note that the following recipe can make 16 pieces of 50 grams, 15 grams of mooncake skin, 35 grams of mooncake filling, calculated according to 3:7, each oven is different, the temperature and time are slightly different. Regarding the inversion syrup mentioned in Cantonese-style ham and five-nut mooncakes, you can refer to my related article for the specific method of inversion syrup. Ice meat is made from fatty meat marinated in high-quality wine and white sugar. PS: The picture of the finished product was taken by someone who replenishes the oil every month. Cantonese-style mooncakes are more beautiful and delicious if the oil is replenished.

Tags

• baking
• old man
• afternoon tea
• mid-autumn festival
• autumn recipes
• students
• all-purpose flour
• cake powder
• fat
• five spice powder
• guaren
• ham
• invert syrup
• jianshui
• milk powder
• orange cake
• peanut kernels
• salad oil
• sesame oil
• sugar winter melon
• walnut kernels
• white sesame
• white sugar
• black sesame
• salt

Ingredients

Steps

1. 1 Preparation of mooncake fillings: roast peanut kernels, walnut kernels, melon kernels, and black and white sesame seeds separately, chop ham, and cut sugared winter melon and orange cakes separately;

   

2. 2 Put all the ingredients in the steps into a large plate, add salad oil, sesame oil, five-spice powder, salt, and white sugar and mix well;

   

3. 3 Add cake powder, appropriate amount of water and mix into five kernels. If it can form into a ball, let it stand; PS: Add appropriate amount of water, not too much, and it can be kneaded into a ball.

   

4. 4 Making mooncake skin: brush with all-purpose flour and milk powder;

   

5. 5 Mix the yang water, invert syrup and salad oil;

   

6. 6 Add the brushed powder into the mixing liquid basin and mix well;

   

7. 7 Knead into a smooth dough and let it rest for 1 hour;

   

8. 8 Divide the five-nut filling into 35g small balls;

   

9. 9 Divide the mooncake skin into 15g small balls;

   

10. 10 Flatten the mooncake skin with your hands;

    

11. 11 Add the five-nut filling;

    

12. 12 Wrap the stuffing and roll it into a smooth round;

    

13. 13 Put it into the mooncake mold;

    

14. 14 Spray a layer of water on the prepared mooncake embryo;

    

15. 15 Preheat the oven to 190 degrees for 20 minutes, bake for 5 minutes, take out and apply a layer of egg wash, put it in and bake for 15 minutes.

    

16. 16 Let the baked mooncakes cool, put them in a mooncake box, seal them and wait for 3-5 days for the oil to regenerate and then they will be delicious.