Su-style five-nut mooncake
Overview
How to cook Su-style five-nut mooncake at home
Tags
Ingredients
Steps
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Bake 50g of flour and 50g of glutinous rice flour in a preheated 140°C oven for 10 minutes.
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Add peanut kernels and cashew nuts at 140°C for 16 minutes. Add walnuts and bake for 10 minutes. Add pine nuts and toast for 8 minutes. Add black sesame seeds and roast for 6 minutes. Let cool and set aside.
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Let the peanuts and walnuts cool, then peel them and put them in a food bag together with the cashews and roll them into pieces the size of pine nuts.
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Mix all ingredients in the filling evenly.
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Mix the filling and form into 16 equal-sized balls
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Mix water and oil dough ingredients and knead into a smooth dough, cover with plastic wrap and leave for 30 minutes
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Mix the pastry ingredients, knead well with your hands to form a smooth dough, wrap in plastic wrap and refrigerate for 30 minutes
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Divide the good water-oil skin and puff pastry into 16 portions
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Roll out the water-oil dough into a thin circle in the middle, wrap it with a piece of pastry dough and tighten it with a tiger's mouth
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Roll out the wrapped dough with the seam facing up
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Roll up
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In rolling
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Roll it up again
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Cover with plastic wrap and crisp for 15 minutes
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Take a piece of dough and press it down from the middle
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Form the ball into a ball, with the ends facing up
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Roll it out flat, wrap it with fillings, and tighten it with a tiger’s mouth
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With the seam facing down, flatten slightly. Place the seam side down into the baking pan
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Preheat the oven to 170°C and bake for 10 minutes, flip and bake for another 8 minutes. Flip and bake for another 8 minutes.
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Freshly baked mooncakes, eat them while they are hot. Mom’s favorite mooncake!
