Cantonese traditional five-nut mooncake

Overview

How to cook Cantonese traditional five-nut mooncake at home

Tags

• pastries
• mid-autumn festival
• alkaline water
• almond
• black silk
• cooked flour
• cooked peanut kernels
• cooked sesame seeds
• glutinous rice flour
• high gluten flour
• invert syrup
• liquid ghee
• liquor
• low gluten flour
• osmanthus sauce
• red silk
• ripe melon seeds
• ripe walnut kernels
• rock sugar
• salad oil
• sugar
• salt

Ingredients

Steps

1. 1 All raw materials are weighed and ready for use. Add alkaline water to the mooncake syrup and mix well and set aside.

   

2. 2 Mix salad oil and liquid ghee and stir until completely combined. Set aside.

   

3. 3 Pour the correct oil mixture into the syrup, stir in one direction, and stir until completely combined, and that's it!

   

4. 4 After the flour has formed a nest, pour the syrup mixture into the center and gradually add the flour until all the flour is added and kneaded completely. That’s it.

   

5. 5 Knead the dough until it looks like the picture and wrap it in plastic wrap. Place in the refrigerator to rest for 1 hour and set aside. Take this time to make the five-nut filling.

   

6. 6 Weigh all the required filling ingredients, add salad oil, stir evenly, then add the mixture of glutinous rice flour and water that was mixed well in advance, and knead the filling ingredients into a ball. Finally add white wine. Knead evenly. The stuffing is ready. Cover with plastic wrap and set aside. (When adding rock sugar to the stuffing, be sure to crush it before adding it, otherwise the particles will be too big and affect the consumption.)

   

7. 7 The skin is 35g and the filling is 40g each. Wrap it in and make a ball from bottom to top. After two-thirds of the filling is covered, use the middle part of your thumb and index finger to close upward and tighten it. Put it into the mold and press it into shape. Prepare two egg yolks, add a little salt, mix well and set aside.

   

8. 8 Preheat the oven to 190 degrees for 5 minutes and put in the moon jar. Bake for 8 to 15 minutes. The color will be slightly yellow. After cooling for 5 to 8 minutes, brush the surface of the mooncake with egg wash. After brushing, put it back in the 190 degree oven and continue baking for 15 to 20 minutes. If the surface is brownish red, it is done.

   

9. 9 The color of the finished product after baking is as shown in the picture. Store in a sealed container at room temperature for 3 days, and then consume after the oil returns.