Cantonese style five-nut mooncake

Overview

The cool breeze is blowing, the autumn air is crisp, the years are passing by the fingertips, and it is Mid-Autumn Festival again. The sun sets on the west mountain, the moon rises on the willow branches, and Chang'e flies to the moon. The Mid-Autumn Festival is a day for our reunion and a day for us to miss each other. The Mid-Autumn Festival, in this magical legend, continues slowly and remains unchanged. Let happiness accompany us as we grow, and let the beauty of the full moon be everywhere. Every Mid-Autumn Festival night, the moon is always extra round. We hold mooncakes in one hand and raise glasses with the other to wish: to our relatives, to our friends, to all our colleagues in the world! We are happy, we are happy, and we miss our distant relatives and friends even more. In the rush of life, at this moment, we quietly enjoy life with no dust in our hearts; at this moment, we are grateful, grateful to the countless people in the vast sea of people who have accompanied me through the years... The moon is round in my hometown, and people are relatives in my hometown. I would like to thank my relatives in my hometown for sending me walnuts, sesame seeds, and honey produced in my hometown before the Mid-Autumn Festival. I use these materials from my hometown to make mooncakes. The taste is incomparable to mooncakes bought outside. This place is full of the love of my relatives and my love!

Tags

• baking
• almond
• cool boiled water
• egg liquid
• glutinous rice flour
• honey
• invert syrup
• jianshui
• liquor
• low gluten flour
• peanut oil
• peanuts
• rock sugar powder
• walnut kernels
• white sesame
• black sesame
• plain flour
• salt

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Place peanut kernels, walnut kernels, and almonds in the microwave on high heat for a minute or two. After cooling, rub off the skin of peanut kernels, walnut kernels, and almonds with both hands. Add white sesame seeds and black sesame seeds to a pot and stir-fry until cooked

   

3. 3 Put the ordinary flour and glutinous rice flour into the pot and stir-fry until cooked

   

4. 4 Put the five kernel ingredients into a plastic bag and use a rolling pin to crush them

   

5. 5 Dissolve rock sugar powder into cold boiled water and stir evenly

   

6. 6 Add honey, 30g of cooked peanut oil, white wine and salt

   

7. 7 Add peanuts, walnuts, almonds, sesame seeds, melon seeds

   

8. 8 Add fried flour and glutinous rice flour

   

9. 9 Mix evenly and the five-nut filling is ready

   

10. 10 Sift the low-gluten flour, pile the flour on the cutting board, and make a free space in the middle

    

11. 11 Add 50g of inverted syrup, soy water and peanut oil

    

12. 12 Use a spatula to slowly mix evenly from the inside out, and knead into long strips

    

13. 13 Wrap in plastic wrap and let rise for two hours

    

14. 14 Divide the filling into 24g pieces and shape into balls

    

15. 15 Divide the pastry into 16g pieces and shape into balls

    

16. 16 Shape the pie crust into a round piece, add the fillings, and slowly seal it up

    

17. 17 Put it into the mooncake mold and press out the pattern

    

18. 18 Place the pressed mooncakes on baking paper

    

19. 19 Spray a little water on the surface, put it in the oven, 180 degrees, upper and lower heat, bake for 3 minutes, take out and brush with egg wash, bake for another 8 minutes

    

20. 20 It’s a holiday