Five-nut mooncake
Overview
Mooncakes are round and round, and are eaten by the whole family, symbolizing reunion and harmony. They are a must-eat on the Mid-Autumn Festival. Mooncakes have new developments in quality and variety. Differences in raw materials, preparation methods, shapes, etc. make mooncakes more colorful, forming distinctive varieties such as Beijing style, Soviet style, and Cantonese style. Mooncakes are not only a unique holiday food, but also a popular pastry for all seasons. Our family likes five-nut mooncakes the most. We make the five-nut filling ourselves, add our favorite fillings, bake it, and enjoy a delicious bite. Eating it with our family is full of happiness! Or package it and give it to relatives and friends, which is also a good gift!
Tags
Ingredients
Steps
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Make the crust first and prepare all the ingredients! Put the water, corn oil, and invert syrup into a bowl and mix thoroughly!
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Sift in the flour
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Knead well, cover with plastic wrap and refrigerate for 1 to 3 hours! I refrigerated it for an hour and a half!
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Make the filling again! Put clean peanut kernels and walnut kernels into a dry iron pot and stir-fry over low heat! (I like to fry it in a pan. I personally think it is more fragrant. You can also bake it in the oven. No matter how you cook it, you have to pay attention to the heat control)
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Then add black sesame seeds and stir-fry until cooked (you can taste a few if they are cooked, the cooked ones will be fragrant and crispy)
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Add glutinous rice flour and flour and stir-fry until lightly browned. Don’t let it burn!
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Add in the almonds. This is a purchased snack. (Children usually like to eat it.) Are they cooked? They should be fried to make them more fragrant!
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Peel the peanuts, chop all the fillings, add white wine, (Laobaigan wine is enough) rock sugar, (at least one moon cake, don't add it if you don't like it) oil, white sugar, an appropriate amount of cooked glutinous rice flour, (if you like the filling to be softer, add more glutinous rice flour and corn flour, but in moderation) water (add slowly, don't add too much water), grasp it evenly with your hands, and the filling can be kneaded into a tight ball.) This needs to be controlled by yourself!
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After the fillings are mixed, put them into a weighing machine and weigh each piece at 25g, then take it out and knead it into a round shape. It should be pinched tightly and not loosely! (I made 50g mooncakes with 25g filling and 25g skin. The thick skin is delicious and easy to wrap. Of course, you can also make the ratio of skin to filling according to your own needs)
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Knead all the stuffing balls and squeeze them tightly!
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After 1 and a half hours, take out the skin. There is no need to knead it anymore. Weigh 25g each and put it away.
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Take a piece of skin and press a nest in the middle, put in the stuffing, push it up with the tiger's mouth, close the mouth and make a round shape!
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Dust the mold with flour,
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Put in the wrapped cake and fill it up on all sides!
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Press it down,
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Put it into the baking pan and make all the cakes in sequence,
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Use a spray bottle to spray water on the mooncakes. Spray each mooncake with water (preheat the oven for 3 minutes)
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Put it into the middle rack of the oven at 180 degrees and bake for 5 minutes. At this time, adjust the egg yolk and add a little water.
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After 5 minutes, take it out and let it cool. Then brush with egg wash and apply a thin layer.
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Put it in the oven and bake for 16 minutes until it starts to color! Take it out, let it cool, put it into the packaging bag and seal it, let the oil return in 2 to 3 days, and eat!
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Enjoy!
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Appreciate
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Appreciate
