Pine Nut Corn Mooncake

Overview

Initially, I met a pastry chef and he gave me several classic mooncake recipes, such as Cantonese-style five kernels, bean paste, etc. Thanks to the teacher's guidance, I can still make mooncakes at home. Haha, just to brag. I make a lot of mooncakes by myself every year and give them to my relatives and friends. They are very popular. This year, because I have a baby at home, I don’t have much time, so I have only started making mooncakes now. Today's mooncake filling was developed by me based on my many years of experience in making mooncake fillings. I applied classic dishes to mooncakes. After 3 improvements, I finally finalized this recipe. Our whole family agreed that it was delicious, so I shared it with you as soon as the recipe was finalized. Friends who like it, please add a new recipe to your mooncakes. The pine nuts from the mountains and forests are the highlight of this mooncake. When you chew the pine nuts, the sweet and fragrant texture will give you a refreshing feeling.

Tags

• baking
• children
• old man
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• lunch
• butter
• flour
• invert syrup
• jianshui
• peanut oil
• pine nuts
• ripe corn kernels
• rock sugar
• water

Ingredients

Steps

1. 1 Fresh corn is cooked and the kernels are peeled off

   

2. 2 Add water to the corn kernels and put them into the wall breaker

   

3. 3 Use the sauce function to make polenta

   

4. 4 Use the grinding function to grind rock sugar into powder

   

5. 5 Pour the corn paste into the pot and stir-fry over medium-low heat until it becomes dry, then add rock sugar powder and continue to stir-fry

   

6. 6 Add butter and continue to stir-fry over medium-low heat

   

7. 7 Keep frying until the filling basically forms a ball and is relatively oily. Remove from heat and let cool until set aside

   

8. 8 Fry pine nuts over low heat and let cool

   

9. 9 Add pine nuts to the cooled corn balls

   

10. 10 Mix well

    

11. 11 Pour the inverted syrup, oil, and water into a basin

    

12. 12 Stir well until completely combined

    

13. 13 Sift in flour

    

14. 14 Knead into dough

    

15. 15 Divide the fried filling into 46 portions. I made several chocolate dough ones at the same time, but because the chocolate dough felt hard, I won’t share them with you.

    

16. 16 Divide the dough into 14g portions. Take a piece of dough and wrap the filling evenly and tightly. I made a little more dough, so I could make about 13. I also made several jujube pastes. You can adjust the proportion appropriately according to your own dosage.

    

17. 17 The wrapped mooncakes are put into the mold and formed. The chocolate dough ones are also wrapped. The surface will crack when sprayed with water and left to bake.

    

18. 18 After the oven is preheated to 200 degrees, bake in the oven

    

19. 19 It is best to sift the eggs after beating them to make them more even

    

20. 20 After baking for 5-7 minutes, take it out and brush the surface with egg wash

    

21. 21 Then continue to bake at 200 degrees for another 15 minutes

    

22. 22 Baked mooncakes

    

23. 23 Cut it open and take a look. The combination of corn and pine nuts gives this mooncake a fresh feeling. When you chew the pine nuts, it is sweet and fragrant. It is very delicious