Old-fashioned mooncakes with pulp and five nuts

Overview

My husband and I both like old-fashioned mooncakes. They are much crispier than the Cantonese style. We spent a lot of effort to get this recipe. If you like it, you can try it

Tags

• baking
• old man
• mid-autumn festival
• mooncakes
• autumn recipes
• bai yima
• blue and red silk
• cooked glutinous rice flour
• cooked peanut kernels
• dried strawberries
• flour
• honey
• melon seeds
• peanut oil
• raisins
• ripe almonds
• ripe kernels, picked kernels
• sugar
• black sesame
• water

Ingredients

Steps

1. 1 Add 600g of white sugar, 300g of water and 2 to 3 lemon slices and bring to a boil over medium heat until the sugar dissolves to make a syrup. Remove from the pan and let cool for later use

   

2. 2 Grind the peanuts and add other filling ingredients and mix well

   

3. 3 Knead them into round balls (the color of the peanut kernels comes from forgetting to peel them)

   

4. 4 Do it in sequence

   

5. 5 Mix 340g of gravy and 50g of honey and peanut oil evenly, pour in the flour and stir

   

6. 6 Mix well and knead into a dough. Rest for 2 hours and set aside

   

7. 7 Divide the relaxed dough into small portions

   

8. 8 Press it into a cake with your hands

   

9. 9 Wrap in fillings

   

10. 10 Place the wrapped mooncakes into the mooncake mold and print your favorite pattern

    

11. 11 Spray a layer of water evenly on the surface and pour it into the oven. The temperature and time will depend on your oven. Since the oven I use is simple and does not require a temperature setting, I can only observe it at any time for about 20 minutes

    

12. 12 Appreciating the finished product, this one was brushed with egg wash, but the brushing is always uneven.

    

13. 13 I think it’s more beautiful without egg wash