Cantonese style five-nut and scallop mooncake

Overview

I only caught a glimpse of a name and immediately decided to include it in my plan because there happened to be some Yao Zhu. If the Mooncake Festival hadn't come early, maybe they wouldn't be able to catch the mooncake train. Yao Zhu was originally a foreign thing, and it was difficult to turn it into delicious food. Suddenly seeing such a Yao Zhu mooncake, my interest was naturally aroused. Counting down the seafood mooncakes I have eaten in the past, the golden hook when I was young, and the abalone later, it seems that there are really no mooncakes with scallops. Maybe it has happened before? But the impression has been blurred to zero. The scallops were washed and steamed with wine, and they became fresh and sweet. After tearing it into pieces and mixing it with other ingredients, it looks really rich and filling. When the mooncakes come out of the oven, a strong salty aroma immediately spreads out. Wait until it cools, cut it, but then disappear. Only at the entrance does it show its difference. . . .

Tags

• baking
• children
• mid-autumn festival
• autumn recipes
• alkaline water
• cake flour
• candied orange peel
• cooked flour
• corn oil
• ice meat
• invert syrup
• liquor
• msg
• melon seeds
• peanuts
• pumpkin seeds
• sesame
• sesame oil
• walnut
• white sugar
• yao zhu
• pepper
• salt
• water

Ingredients

Steps

1. 1 Fillings: 25g sugar, 5g corn oil, 1g sesame oil, 32g cooked flour, 45g ice meat, 20g melon seeds, 10g sesame seeds, 17g pumpkin seeds, 10g walnuts, 30g peanuts, 25g scallops, 3g candied orange peel, 1g white wine, 1g salt, 0.1g pepper, a little MSG, 5g water

   

2. 2 Wash the scallops and add white wine.

   

3. 3 Place in a pot of boiling water and steam for 15-20 minutes until cooked.

   

4. 4 Take out, let cool and then tear into pieces. Spare.

   

5. 5 All nuts are roasted and chopped.

   

6. 6 Pour the scallops, nuts, and diced orange peel into a bowl and mix evenly.

   

7. 7 Add iced meat, sugar, salt, pepper, MSG and mix well.

   

8. 8 Add cooked flour and mix evenly.

   

9. 9 Add oil, wine and water, and squeeze repeatedly.

   

10. 10 Until it can form a ball.

    

11. 11 Cake crust: 80g low-gluten flour, 55g invert syrup, 23g corn oil, 1g alkaline water

    

12. 12 Mix the crust ingredients to make a dough, wrap in plastic wrap and let rest for half an hour.

    

13. 13 Divide into 10 equal parts.

    

14. 14 Divide the filling into 10 equal parts.

    

15. 15 Take a piece of pie crust, flatten it and add the fillings.

    

16. 16 Wrap it up and close it up.

    

17. 17 Wrap each piece one by one and roll into a round shape.

    

18. 18 Place into floured molds,

    

19. 19 Compaction.

    

20. 20 Withdraw.

    

21. 21 Place in a baking pan and spray water on the surface.

    

22. 22 Place in oven. For the middle layer, bake at 230 degrees and 170 degrees for about 5 minutes until the surface is set.

    

23. 23 Take it out and brush the surface with egg wash. Place back into the oven and bake for about 15 minutes.

    

24. 24 The surface is golden brown and comes out of the oven.