Wu Ren Mooncake
Original recipe taken from: https://www.youtube.com/watch?v=k_nP-uWi5kA&feature=youtu.be
SERVING
11 big mooncakes
big mooncake size: 110g filling ; 50g skin
INGREDIENTS
Mooncake Pastry
(饼皮材料）：
300g plain flour (普通面粉）
240g mooncake syrup/golden syrup （糖青）https://youtu.be/IRjfaawR5tQ
75g peanut oil （花生油）
5g alkaline water（碱水）
Filling
(馅料）:
100g toasted almonds（烘香杏仁）
100g toasted cashew nuts（烘香腰豆）
100g toasted walnuts （烘香核桃）
100g toasted melon seeds （烘香瓜子仁）
100g toasted sesame seeds（炒香白芝麻）
100g macadamia nuts (夏威夷果）(I replaced with almonds)
120g candied winter melon
2 pieces candied tangerine (橘饼）
Seasoning
(调味料）:
3/4 tsp salt（盐）
1 1/2 tbsp light soy sauce （生抽）
1/2 tsp pepper （胡椒粉）
3/4 tsp five spice powder （五香粉）
1 tbsp rose wine（玫瑰露）(I used Martel liquor)
6 tbsp cooking oil （食油）
1 1/2 tbsp sesame oil （麻油）
1 tbsp rose flavoured sugar （玫瑰糖）(I omitted)
1/2 tsp dark soy sauce （黑酱油）
2 tbsp sesame paste (芝麻酱）(I grind 2 tbspn of toasted sesame seeds using mortar set + 1tbspn oil)
80g caster sugar （细砂糖）(I used brown sugar)
125ml water （冷开水）
120g fried glutinous rice flour （糕粉）
For glazing :
2 egg yolks（蛋黄）
1 tbsp egg white （蛋白）
1/8 tsp salt（盐）
* I used 1 whole kampung egg
STEPS:
- Mix alkaline water, golden syrup and oil in a bowl.
- Add in sieved flour. Mix well. Set aside to rest for 1-2 hours.
- Toast all the nuts and seeds one by one. Set aside. Chop into small pieces. Put in a big bowl.
- Thinly slice the candied tangerine and winter melon. Add to the big bowl.
- Stir fry glutinous flour without oil till brownish. Set aside.
- Mix all the seasonings in a small bowl.
- Pour over the nuts mixture.
- Pour fried glutinous flour into the mixture to form paste. The filling is ready.
- Shape the filling into 110g ball each; 50g for the skin.
- Put some flour on your hand to prevent stickiness. Flatten the skin and wrap the filling. Put into the mold and place on the baking tray.
- Spray/sprinkle some water on the mooncake surface.
- Bake at preheated oven at 170 degree Celsius for 10 minutes. Take it out to cool for 10 minutes. Apply egg wash. Put in the oven and bake for another 10-15 minutes/till golden brown.
- Wait for at least 2 days for the mooncake to 'return' oil.
Mooncake skin. This is less oily compared to the one I made last time.
All the nuts and candied stuff
Ready wu ren filling
- By following the original recipe, I find the paste a little wet. Maybe next time I can add slightly more nuts to make it more compact.
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