Cantonese style lemon and nut mooncakes

Overview

Cantonese Wu Ren mooncake has a unique taste, a long history, traditional taste, and is a well-known classic. The Lemon Wuren Mooncake introduced today inherits the tradition of Cantonese Wuren Mooncake, adding salty lemon and reducing ice meat, making it taste better and more refreshing. PS: 1. The following dosage is 50 grams and 16 pieces; 2. The finished product picture is just baked, it will be more beautiful after the oil is returned; 3. Mooncake skin: mooncake filling = 3:7

Tags

• baking
• children
• mid-autumn festival
• all-purpose flour
• cake powder
• egg
• guaren
• ham
• ice meat
• invert syrup
• jianshui
• milk powder
• orange cake
• peanut kernels
• peanut oil
• salted lemon
• sugar winter melon
• walnut kernels
• white sesame
• white sugar
• black sesame
• cashew nuts
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Mooncake skin: mix syrup, peanut oil, and water.

   

2. 2 Sift all-purpose flour and milk powder, add and mix well;

   

3. 3 Knead it into a smooth ball, wrap it in plastic wrap and let it sit for 1-2 hours;

   

4. 4 Divide the dough into 16 equal portions; PS: Don’t knead anymore, just divide into small balls.

   

5. 5 For mooncake fillings, peanut kernels, melon kernels, cashew nuts, walnut kernels, white sesame seeds, and black sesame seeds are roasted and chopped separately. Candied winter melon, orange cake, and salted lemon are chopped into pieces. Add them together and mix well;

   

6. 6 Add fine sugar, salt, cake powder, iced meat, ham, peanut oil, sesame oil and water and mix well;

   

7. 7 Knead it into a smooth filling ball, wrap it in plastic wrap and let it rest for 1 hour;

   

8. 8 Divide into 16 equal parts;

   

9. 9 The mooncake skin and mooncake fillings are all ready;

   

10. 10 Press the mooncake skin thinly with your hands into a pot shape, put in the mooncake filling, and knead it between your thumb and index finger so that the mooncake skin evenly wraps the mooncake filling;

    

11. 11 Wrap the mooncake, put it into the mooncake mold and press it; PS: If it is sticky, you can sprinkle a little cake powder into the mooncake mold.

    

12. 12 Place the prepared mooncakes into the baking pan and spray water evenly;

    

13. 13 Preheat the oven to 180 degrees, bake for 5 minutes, take it out, apply a layer of egg yolk liquid, and continue to bake for 15 minutes. PS: Bake the mooncakes, let them cool, immediately package them in a sealed box/bag and return the oil. 3-5 days is the most delicious time.