Barbecued Pork Nut Mooncake

In order to make barbecued pork mooncakes, barbecued pork was specially grilled. This meat is very delicious

Weigh the materials

Prepare dried fruits: 100 grams each of walnut kernels, peanuts, almonds, sunflower seeds, and sesame seeds. Roast them all except almonds and set aside. At the same time prepare the preserved fruits.

Pour all filling ingredients into the basin except oil and water,

Stir evenly,

Add oil, mix well and then add appropriate amount of cold water. The amount of cold boiled water can be adjusted appropriately according to the filling

Then mix the filling until it forms into a ball and set aside for an hour

Gather the filling into 70--80g balls and set aside.

Pour all the inverted syrup, oil, and water into a small basin. Stir well and stir until completely combined

Add flour and milk powder

Knead into dough and let it rest for one hour

Divide the dough into 20g portions

Flatten the dough and wrap it with the filling, and use the pushing technique to wrap it tightly

Sprinkle cake powder into the mold and put in the mooncake embryo to shape

Once everything is done, place it on a baking sheet and spray with water before baking.

Preheat the oven to 190 degrees for 5 minutes. After baking for 5 minutes, remove and brush with egg wash, then continue baking for 15 minutes

Let the baked mooncakes cool and wrap them up, waiting for the oil to return. This formula of mine usually returns the oil in 1 day.

Overview

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Ingredients

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