Crispy five-nut mooncake
Overview
It’s strange. During the Mid-Autumn Festival a few years ago, people kicked out the five-nut filling from the mooncake world, but many of the mooncakes here are filled with five-nut filling, and I think it is still delicious, so I made my own puff pastry mooncake with five-nut filling~
Tags
Ingredients
Steps
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Prepare almond slices, peanut kernels, and peeled walnuts.
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Preheat the oven to 160 degrees for about 10 minutes.
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Roasted peanuts can be peeled well. Almond slices are thin, so they bake faster and can be roasted separately.
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Chop the nuts slightly and prepare the black and white sesame seeds.
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Take a small pot, add glutinous rice flour and stir-fry over low heat.
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Let the fried glutinous rice flour cool, add black and white sesame seeds and chopped nuts, white sugar and corn oil.
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Stir evenly and divide into small balls of about 8g and set aside.
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Water-oil dough: Flour, lard, water, mix the dough, try to form a glove film, and reduce the risk of breakage. Pastry: Low flour, lard, mixed into dough. Let the two doughs rest for about 30 minutes.
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Divide all the mixed dough into 7 small portions.
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Flatten the water-oil skin and add the puff pastry dough. Wrap all the dough tightly.
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Take a piece of dough and roll it up from top to bottom.
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Rotate the rolled dough 90°, flatten it, and roll it up from top to bottom.
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Roll out all the dough and let rest for about 20 minutes.
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Fold the relaxed dough back in half on both sides and shape it into a round shape as much as possible.
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Roll out the dough and add fillings.
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Tuck it shut and wrap it up.
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Do it all.
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Brush with a layer of egg yolk liquid.
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Garnish with some black sesame seeds.
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Preheat the oven to 180 degrees for 20 to 25 minutes.
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After baking, let cool completely.
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The color is quite beautiful~
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Break it apart and take a look~
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The layering is obvious.
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It’s time to eat O(∩_∩)O haha~
