Cantonese-style Osmanthus and Five Nuts Mooncake

Overview

After six kinds of mooncakes, I thought I could stop. However, there are still a few days until the Mid-Autumn Festival. What to make if you don’t make mooncakes? Or make mooncakes. There is plenty of fruit, and there is still a kind of moon cake in my heart. I am somewhat reluctant to wait until next year. Before that, let’s have some sweet-scented osmanthus and five kernels. This is also the most traditional five-nut mooncake, except that it uses osmanthus sauce. In my impression, most of the five-nut fillings I have seen are flavored with rose sauce, or roses and osmanthus are used together. If I just use osmanthus sauce, I really have no impression. It would be a pity not to try this sweet-scented osmanthus and five-nut mooncake. Made exactly as specified. No substitutions, no changes. However, at the end of the filling process, I found that the filling was a little out of shape and a little water was sprinkled on it. The effect is good, the mouth is full of osmanthus fragrance. On both sides of the road, the scent of cinnamon is hitting people. . . .

Tags

• baking
• children
• mid-autumn festival
• mooncakes
• autumn recipes
• alkaline water
• almond
• cake flour
• cooked flour
• corn oil
• egg liquid
• invert syrup
• melon seeds
• osmanthus sauce
• peanut kernels
• plum meat
• sugar winter melon
• walnut kernels
• white sesame
• white sugar

Ingredients

Steps

1. 1 Fillings.

   

2. 2 Roast the nuts and chop them into pieces, chop the preserved fruits

   

3. 3 Pour the cooked flour and sugar into a bowl,

   

4. 4 Mix well

   

5. 5 Add various fruits

   

6. 6 Mix well

   

7. 7 Add osmanthus sauce and mix well

   

8. 8 Add corn oil

   

9. 9 Grab evenly

   

10. 10 Add a little water to adjust the softness

    

11. 11 Grasp it evenly until it can be kneaded into a ball

    

12. 12 Ingredients for crust

    

13. 13 Add alkaline water to syrup

    

14. 14 Stir thoroughly

    

15. 15 Pour in corn oil

    

16. 16 Stir until fully emulsified

    

17. 17 Sift in flour

    

18. 18 Stir gently

    

19. 19 into a uniform dough

    

20. 20 Wrap in plastic wrap and let rest for 30 minutes

    

21. 21 Divide the skin into 11g/piece and the filling into 30g/piece

    

22. 22 Take a piece of pie crust and press it flat

    

23. 23 Add the filling

    

24. 24 Push the crust up

    

25. 25 Close and round

    

26. 26 Wrap them up one by one

    

27. 27 Roll it in flour and coat with a thin layer of flour

    

28. 28 Put into the mold

    

29. 29 Compaction

    

30. 30 Knock on both sides

    

31. 31 Take out the cake base

    

32. 32 Place on a baking sheet and spray water on the surface

    

33. 33 Put it in the oven, raise the heat to 230 degrees, lower the heat to 180 degrees, and bake for about 5 minutes

    

34. 34 After the surface is set, take it out, brush with egg wash, then put it in the oven and bake for about 10-15 minutes

    

35. 35 Golden on the surface, out of the oven