Assorted nut mooncakes
Overview
Time flies so fast, and it’s Mid-Autumn Festival again in a blink of an eye. Although most people don’t like to eat sweets now, the tradition cannot be discarded. Mooncakes are still made. This year’s mooncakes are filled with assorted fillings. You can put whatever you want. The content is very rich and the taste is very good, especially the orange zest inside. The full orange flavor makes the mooncakes more delicious.
Tags
Ingredients
Steps
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Main fillings
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Roast all the peanuts, sesame seeds, walnuts, melon seeds, etc.
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Bake the Chengfen and glutinous rice flour.
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Peel the peanuts and walnuts.
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Place in a fresh-keeping bag and crush.
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Dice the dried fruit.
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Put all the fillings in the basin.
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Pour the Chengfen and Nuoshe powder into the basin and mix well.
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Pour the sugar into the bowl and mix well.
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Sprinkle some dried osmanthus.
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Finally, pour in an appropriate amount of water and corn oil, mix well, and hold it with your hands until it forms a ball.
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Weigh 50 grams and divide into small pieces to form into pellets.
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Prepare the leather, pour the oil, sugar and water into a basin and stir evenly with chopsticks.
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Pour in the flour and stir until there is no dry powder left.
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Knead the dough again and let it sit for about 20 minutes, as long as it doesn't stick to your hands.
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Then weigh 25 grams and divide into small pieces, and form into a small circle.
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Take a piece of dough, press it and put the stuffing on it.
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Wrap the stuffing evenly inside and close it.
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Place the mold on the prepared dough.
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Press out the mooncake dough with a little force and place it on the baking sheet.
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You can make various patterns. Bake in the oven for 5 minutes and then brush with egg wash. Place in the middle rack of the oven at 180 degrees for 15 minutes.
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After taking it out of the oven, cool it down, put it in a container and let it cool down for two to three days before eating.
