Cantonese style five-nut mooncake

Overview

Chunmiao's message: Beautiful things can be seen everywhere in life. As long as you have a pair of eyes that discover beauty and a kind heart, you will find that good luck will always be with you! There are not many restrictions on the fillings of the five-nut mooncakes. Just mix your favorite dried fruits, or preserved fruits such as raisins, and the deliciousness will be born!

Tags

• baking
• mid-autumn festival
• all-purpose flour
• brush the surface with egg wash
• cooked glutinous rice flour
• corn oil
• fried peanuts
• fried pumpkin seeds
• fried walnut kernels
• invert syrup
• jianshui
• roasted black sesame seeds
• roasted sunflower seeds
• rock sugar
• sugar osmanthus
• hand powder

Ingredients

Steps

1. 1 Fry the fruit ingredients for the five-nut filling separately over low heat, rub off the red skin of the peanuts and the thin coating of the walnuts, and crush them appropriately; break the rock sugar into small pieces with a knife;

   

2. 2 Put all the five kernel ingredients into a basin and stir evenly

   

3. 3 Mix into a sticky dough. If it is too thin and cannot form a dough, you can add an appropriate amount of cooked glutinous rice flour

   

4. 4 Put the liquid ingredients of sugar oil crust into the basin

   

5. 5 Mix well

   

6. 6 Pour in flour

   

7. 7 Use a rubber spatula to mix into a smooth dough, cover with plastic wrap and let it rest for about an hour. It is best to refrigerate it before use to prevent it from sticking to your hands

   

8. 8 Divide the dough and five-nut filling into 15 equal portions in proportion

   

9. 9 Take a portion of the dough, press it into a small flatbread, and put a portion of the five-nut filling on top

   

10. 10 Place the dough and filling in the palm of your hand and the tiger's mouth, wrap the filling tightly little by little, and form it into a ball

    

11. 11 Apply a layer of hand powder to the wrapped mooncake embryo and then place it into the mold

    

12. 12 Gently press twice in the baking pan, then lift it up, and complete the other dough and fillings in sequence; when half of the mooncake embryos are completed, you can start to preheat the oven, with upper and lower heat, 200 degrees

    

13. 13 Before putting it in the oven, use a water spray bottle to spray a layer of water on the surface of the mooncake, then put it in the middle of the oven, bake it at 200 degrees, upper and lower heat, for about 5 minutes

    

14. 14 After the surface is set, take it out and brush a layer of egg wash on the surface; put it back in the oven and bake for about 15 minutes. When the surface is golden and the waist is slightly puffed up, you can take it out of the oven

    

15. 15 Let cool on a rack, then store in a sealed jar. Wait for a day or two for the oil to return before eating

    

16. 16 The oil returned slightly the next day, which was not bad