Cantonese style five-nut mooncake

Overview

The changes in life are eye-opening. Nowadays, there are so many kinds of mooncakes, and the fillings are endless. It can be said that you can wrap whatever you like into the dough and bake it into mooncakes. The taste of mooncakes is no longer as simple as sweetness. These changes show that our lives are colorful. Eating mooncakes is no longer just a holiday, but more importantly, a reunion. In fact, the impression of mooncakes in my mind is still the five-nut mooncakes of my childhood. It was a luxury item that could only be eaten during the Mid-Autumn Festival every year! So today, in order to remember my childhood, I also DIYed a five-nut mooncake.

Tags

• baking
• children
• traditional food
• mid-autumn festival
• mooncakes
• alkaline water
• cake flour
• candied orange peel shreds
• corn oil
• fried noodles
• invert syrup
• peanuts
• purified water
• sesame
• sunflower seed kernels
• white sugar
• cashew nuts

Ingredients

Steps

1. 1 Dough ingredients: 500g cake flour, 350g invert syrup, 150ml corn oil, 12ml corn oil, fillings: 200g sunflower seeds, 200g sesame seeds, 300g peanut kernels, 50g cashew nuts, 30g candied orange peel shreds, 200g fried noodles, 100ml corn oil, purified water, white sugar,

   

2. 2 First, fry the sesame seeds, sunflower seeds, peanuts, and cashews separately. Then crush the cashews and peanuts separately into small particles. ,

   

3. 3 Put the nuts into a basin, add sugar, candied orange peel shreds, and fried noodles.

   

4. 4 Mix it well. Add corn oil and mix well.

   

5. 5 Add purified water. Mix it until it is moist and can be formed into a ball.

   

6. 6 Add sour water to the inverted syrup and mix well, then add corn oil and mix well.

   

7. 7 First sift in one-third of the flour. After mixing evenly, let it sit for 30 minutes.

   

8. 8 Then sift in the remaining flour.

   

9. 9 After mixing evenly, cover with plastic wrap and let stand for more than 2 hours.

   

10. 10 Cut materials according to mooncake mold specifications. Dough/filling = 2/8 or 3/7. 50g mold = 15g dough + 35g filling

    

11. 11 Wrapping: Take a piece of dough and put a piece of filling. Then gently wrap the dough around the filling.

    

12. 12 Just bring it into a smooth shape.

    

13. 13 The green body is ready after being wrapped in sequence.

    

14. 14 Take a green dough, roll it with a layer of flour and put it into the mooncake mold. Just compact it.

    

15. 15 Preheat the oven to 180 degrees and bake for about 8 minutes.

    

16. 16 Take it out to cool slightly and brush with egg wash. Then put it in the oven. Bake at about 170 degrees for 10 minutes.

    

17. 17 Let cool and then seal and store for about 2 days until the mooncakes are oily.