Cantonese ham mooncake

Overview

I’ve been thinking about it, whose recipe should I use for ham mooncakes? But I found that it was in the book, and there were so many kinds of mooncakes with ready-made ingredients. So, the mooncake plan completely changed, starting with this ham mooncake. The ham is cooked and diced and has been waiting for just this moment. Fortunately, I was careful enough to leave all the liquid ingredients for later, and added water as a final adjustment. The final result confirmed that this intentional or unintentional approach was extremely correct. Before the water is used up, the filling is almost dry and wet. While going through the next steps, I thought, maybe the water can be completely omitted. If I squeeze the fat for a while, the fat oozing out should be enough to make the filling form a ball. This idea can be left to be verified later in the mooncakes. When I was mixing the stuffing, I felt that the ham seemed to be too little in the total amount, but after it was baked and opened, I saw red diced meat everywhere, and it really wasn't too little. . . .

Tags

• baking
• children
• mid-autumn festival
• autumn recipes
• alkaline water
• cake flour
• candied orange peel
• cooked diced ham
• cooked flour
• corn oil
• dried cherry tomatoes
• five spice powder
• half plum
• ice meat
• invert syrup
• liquor
• melon seeds
• peanuts
• pumpkin seeds
• raisins
• sesame
• sesame oil
• sugar rose
• walnut kernels
• white sugar
• water

Ingredients

Steps

1. 1 Crust: 80g low-gluten flour, 55g invert syrup, 23g corn oil, 1g alkaline water. Filling: 30g sugar, 3g corn oil, 2g sesame oil, 25g cooked flour, 47g iced meat, 10g walnut kernels, 16g peanuts, melon 10 grams of seed kernels, 10 grams of sesame seeds, 10 grams of pumpkin seeds, 10 grams of raisins, 10 grams of halved plums, 5 grams of candied orange peel, 6 grams of dried cherry tomatoes, 5 grams of candied roses, 2 grams of white wine, 0.1 grams of five-spice powder, 30 grams of diced cooked ham, and 5 grams of water.

   

2. 2 Mix the crust ingredients to make a dough, wrap in plastic wrap and let rest for half an hour.

   

3. 3 Fillings: 30 grams of sugar, 3 grams of corn oil, 2 grams of sesame oil, 25 grams of cooked flour, 47 grams of iced meat, 10 grams of walnut kernels, 16 grams of peanuts, 10 grams of melon seeds, 10 grams of sesame seeds, 10 grams of pumpkin seeds, 10 grams of raisins, 10 grams of halves, 5 grams of candied orange peel, 6 grams of dried cherry tomatoes, 5 grams of sugar roses, 2 grams of white wine, 0.1 grams of allspice, 30 grams of cooked ham, 5 grams of water

   

4. 4 Dice all dried fruits.

   

5. 5 All nuts are roasted and chopped.

   

6. 6 Put into a large bowl, add diced ham, diced orange peel and mix evenly,

   

7. 7 Add sugar, ice meat, sugar rose, mix well.

   

8. 8 Add cooked flour and five-spice powder and mix evenly.

   

9. 9 Pour in the oil and wine, and mix well.

   

10. 10 Add water as appropriate to adjust the filling humidity.

    

11. 11 Become a state that can be kneaded into balls

    

12. 12 Divide the filling into 10 equal parts.

    

13. 13 Take a piece of pie crust, flatten it and add the fillings.

    

14. 14 Wrap it up and close it up.

    

15. 15 Wrap each piece one by one and roll into a round shape.

    

16. 16 Place into floured molds,

    

17. 17 Withdraw.

    

18. 18 Withdraw.

    

19. 19 Place in a baking pan and spray water on the surface.

    

20. 20 Place in oven. For the middle layer, bake at 230 degrees and 170 degrees for about 5 minutes until the surface is set.

    

21. 21 Take it out and brush the surface with egg wash. Place back into the oven and bake for about 15 minutes.

    

22. 22 The surface is golden brown and comes out of the oven.