Five-nut mooncake

Overview

It’s the Mid-Autumn Festival, and it’s time to make mooncakes again. My husband likes the five-nut ones, and my son likes the lotus paste ones. If you want to be satisfied with both, make them both. Even if you are busy from morning to night, looking at the golden mooncakes baked out, I still feel happy! Packing boxes to give to friends is also a good choice

Tags

• baking
• mid-autumn festival
• autumn recipes
• almond
• corn oil
• egg liquid
• flour
• glutinous rice flour
• jianshui
• melon seeds
• peanuts
• raisins
• syrup
• walnut kernels
• white sugar
• black sesame
• cashew nuts

Ingredients

Steps

1. 1 Roast the peanuts, melon seeds, etc. separately, fry the glutinous rice flour, and set aside

   

2. 2 All kinds of dried fruits are fried and then crushed. I like the grainy ones so I don’t crush them with a food processor, but crush them with a rolling pin

   

3. 3 Add 30 grams of corn oil, sugar, fried glutinous rice flour and appropriate amount of water, mix well and set aside

   

4. 4 Add 50 grams of corn oil to the inverted syrup, stir evenly and add water, then sift in flour and form a dough, cover with plastic wrap and let rest for 30 minutes

   

5. 5 The mixed stuffing is divided into filling balls of 30 grams each, dough is 20 grams each, and my mold is 50 grams

   

6. 6 Wrap the fillings in the dough, put them into the mold and press them into mooncakes

   

7. 7 Line a baking sheet with parchment paper, spray water on the surface, bake in the oven for 5 minutes and take it out

   

8. 8 Brush with a layer of egg wash and continue baking for 15 minutes

   

9. 9 Baked mooncakes

   

10. 10 Just refill the oil overnight