How to make Cantonese-style Wuren moon cakes?

Cantonese-style moon cakes are a major type of moon cakes in China, which are popular in Guangdong, Guangxi, Hainan, Hong Kong and Macau, and spread to overseas Chinese settlements in Southeast Asia and all over the country. According to the crust, Cantonese mooncakes can be divided into three categories: sugar crust, pastry crust and ice crust.

Wuren moon cake is one of the main varieties of Cantonese moon cakes. To make Wuren moon cakes well, we must do all the work well according to the operation requirements, and provide the basis for producing high-quality moon cakes.

Recipe of cake crust: 80% of moon cake converted syrup, 0.2% of 65438+48 degree water scooping.

Golden wheat moon cake special oil 26%

Mooncake special powder 100%

Five-kernel stuffing formula:

700g of cooked flour, 300g of cake powder, 600g of kumquat cake 150g of preserved fruit 150g.

Walnut kernel 400g almond 150g pine nut 200g watermelon kernel 300g.

500 grams of chilled meat, 400 grams of sugar, 200 grams of American almond slices and 220 grams of white sesame seeds.

Liquor 60g sugar rose sauce 150g water 100g special oil for golden wheat moon cakes 350g.

1. The pH value of the mixed skin is controlled at about 7.4;

2. Brush egg liquid ratio: three yolks plus one whole egg.

The moon cake made of special oil for golden wheat moon cake has a transparent and bright appearance, and the cake body quickly softens after oil return.

The shelf life is long, and the moon cake is rich in peanut flavor.

Formula: a 50kg sugar; Clean water 25kgB citric acid 50g；; Malic acid 10g

Production: First, put water in a clean copper wok, boil it with strong fire, add sugar and stir until it boils, then cook it with medium fire. When the syrup is boiled to 1 15℃, citric acid and malic acid are added to the syrup in stages to boil to 1 16℃, and then the fire is turned off. Filter the boiled syrup with a funnel, put it in a clean container and let it stand (wait for freezing) for 3 ~ 7 days.