Improved version of Cantonese-style five-nut mooncake

Overview

Five-nut mooncake is my family’s favorite mooncake. It is a must-make mooncake every Mid-Autumn Festival. A few days ago, I went to the Nutritionist Club’s Le Peng Academy to be a mooncake teacher. I reduced the oil and sugar in the mooncake recipe as much as possible, so that it doesn’t taste greasy at all and is much healthier than the conventional high-fat and high-sugar mooncakes. I control the skin and fillings between 3:7 and 4:6, which makes it easier for novices to operate. I personally think this ratio is more delicious. Let’s share how to make this mooncake... What I am sharing today is a recipe for 24 five-nut mooncakes. After the mooncake skin and five-nut filling were made, I weighed them as a whole, and then divided the weights by 24 to get the weight of a single mooncake skin and filling. The finished product was a 50-gram mooncake with 19 grams of mooncake skin and 31 grams of filling. I like mooncakes of this size. When baking, I use a relatively low temperature and the coloring is very even.

Tags

• baking
• children
• mid-autumn festival
• mooncakes
• all-purpose flour
• almond
• glutinous rice flour
• invert syrup
• jianshui
• jiusan corn germ oil
• low gluten flour
• maltose
• peanut kernels
• walnut kernels
• white sesame
• white sugar
• black sesame
• water

Ingredients

Steps

1. 1 Add 56 grams of Jiusan corn germ oil to the pot, heat it up, and then lower the temperature to about 60 degrees.

   

2. 2 Add invert syrup and citrus water and mix evenly.

   

3. 3 Sift in cake flour.

   

4. 4 Mix well with a spatula.

   

5. 5 Knead it into a ball, wrap it in plastic wrap, and let it rest for one to two hours.

   

6. 6 Sift all-purpose flour and glutinous rice flour, put them into a pan and stir-fry until cooked. Dry-fry without adding anything, and stir-fry slowly over low heat.

   

7. 7 Roast walnuts, almonds, and peanuts, cut into small pieces, and stir-fry black and white sesame seeds (pee the peanuts, rub off the walnuts and almond skins as much as possible, and peel off as much as possible).

   

8. 8 Add 55 grams of corn oil to the pot and heat it, then cool to about 60 degrees.

   

9. 9 Add water and sugar, bring to a boil again while stirring, then turn off the heat, then add maltose and stir evenly.

   

10. 10 Add all the prepared five kernel ingredients.

    

11. 11 Mix well with a spatula.

    

12. 12 Roll half of the mooncake skin material into a 19-gram ball, and tightly knead the five-nut filling into a 31-gram ball.

    

13. 13 Use a rolling pin to roll the mooncake skin into thin slices and wrap it with the five-nut filling.

    

14. 14 Use a mold to carve the shape.

    

15. 15 Preheat the oven to 170 degrees, upper and lower heat, put in the mooncakes and bake for 5 minutes.

    

16. 16 Remove and brush with egg yolk liquid.

    

17. 17 Then put it in and bake for about 18 minutes.

    

18. 18 It’s out.