Five-nut mooncake

Mix the conversion syrup, oil and water evenly.

Pour in flour.

Mix well.

Seal in a plastic bag and let rest for two hours.

At this time, fry the glutinous rice flour first until it turns slightly yellow and is cooked when you smell the aroma.

I bought the 500g package, which comes with raw five kernel seeds. Put the five kernels in the oven at 160 degrees and bake for 20 minutes.

Pick out large peanuts, walnuts, and pumpkin seeds.

Crush with stone mortar.

It's pretty good when ground to this level, a little grainy, and has a better taste.

Add sugar, maltose, oil, and cooked glutinous rice (do not pour in all the glutinous rice flour, leave a small part for making an impression).

The five-nut filling is 35 grams each, and the pie crust is 20 grams each.

Wrap the five-nut filling in the pancake skin, slowly push it upward from the tiger's mouth, and then close it.

After closing, make a round shape.

Finish in turn.

Dip the cake ball into some cooked glutinous rice flour.

Place according to the shape of the mold.

Print the pattern you like.

Printed cookie dough.

Spray water on the surface of the cake before putting it in the oven to prevent it from cracking during baking.

After the oven is preheated, put the dough in and bake at 170 degrees for 8 minutes to set the shape first.

At this time, add 10 grams of water to one egg yolk to make egg yolk water.

Brush the shaped mooncakes with egg yolk water. If you use a fine-bristled brush, the baked texture will be clearer, but the fine-bristled brush at home is too long and cannot be found, so you can only use a silicone brush.

Put it back in the oven and bake at 160 degrees for 20 minutes.

The freshly baked mooncakes are very hard. After they are cool, put them into a packaging bag to recover the oil. They can be eaten after 2 to 3 days.

Finished product picture.

Overview

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Ingredients

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