Five-nut mooncake

Overview

This is the third finished product, and it’s already in shape. The ratio of crust to filling is 2:3, making it easy for novices to make.

Tags

• baking
• old man
• afternoon tea
• mid-autumn festival
• autumn recipes
• students
• all-purpose flour
• almond
• cooked glutinous rice flour
• cranberry
• edible oil
• egg liquid
• honey
• invert syrup
• jianshui
• liangbaikai
• peanuts
• pistachio
• sunflower seeds sesame
• walnut
• white sugar
• wolfberry

Ingredients

Steps

1. 1 Mix honey, oil, and water evenly.

   

2. 2 Add flour and form into a ball, cover with plastic wrap and let stand for more than 2 hours.

   

3. 3 Bake the dried fruits in order of size in a 150 degree oven for 15 minutes until crispy. The total time is 15 minutes, be careful not to burn the small dried fruits.

   

4. 4 Chop all the dried fruits, add honey, sugar, oil, boil in cold water, mix with glutinous rice flour, cover with plastic wrap and let stand.

   

5. 5 Knead the stuffing into a 30g ball and the crust into a 20g ball. This step is quite time-consuming and I was so busy that I forgot to take a photo, so I borrowed someone else's photo.

   

6. 6 Wrap the dough evenly around the filling, roll it into a round shape, lightly sprinkle the dough with flour to prevent it from sticking, put it into the mooncake mold, compact it, and remove from the mold.

   

7. 7 Bake in a 180 degree oven for 5 minutes to set, take it out, brush a thin layer of egg wash on top, put it in the oven and continue baking for about 15 minutes, until the surface is golden brown.