Inheriting the classic——Five kernel mooncakes

Inheriting the classic——Five kernel mooncakes

Overview

By the way of calculation, there are less than 10 days until the Mid-Autumn Festival, so I’ll make mooncakes before the Mid-Autumn Festival😀😀😀 Speaking of mooncakes, the most impressive one is the five-nut mooncake. In recent years, the five-nut mooncake has been very controversial. Some people love it and some hate it. Personally, I think the most traditional one is the most classic, so I decided to make Wuren mooncake😄😄In terms of mooncake shape, I broke the traditional mooncake look and made Moon Rabbit mooncake. I believe the children will like it very much😋😋😋This time I used Xinliang without adding alkaline water. I feel it is much more convenient to make and the finished product is also good, so I give it a thumbs up👍

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Ingredients

Steps

  1. Pour the invert syrup and peanut oil into the container and stir evenly to emulsify

    Inheriting the classic——Five kernel mooncakes step 1

  2. Stir to emulsify

    Inheriting the classic——Five kernel mooncakes step 2

  3. Pour Xinliang mooncake powder and custard powder into the stirred syrup

    Inheriting the classic——Five kernel mooncakes step 3

  4. Mix well

    Inheriting the classic——Five kernel mooncakes step 4

  5. Wrap it in plastic wrap and let it rest for more than two hours

    Inheriting the classic——Five kernel mooncakes step 5

  6. Divide it according to the ratio of 4:6, 20 grams of crust and 30 grams of filling. I made 50 grams of dough

    Inheriting the classic——Five kernel mooncakes step 6

  7. Hold the pie crust with the tiger's mouth and slowly wrap the fillings

    Inheriting the classic——Five kernel mooncakes step 7

  8. Knead it into an oval shape and the rabbit's body is ready

    Inheriting the classic——Five kernel mooncakes step 8

  9. Take a small piece of pie crust dough and roll it into a long strip. Comments: Cut it in half

    Inheriting the classic——Five kernel mooncakes step 9

  10. Place the halves of the pie crust on the front part of the oval and use a scraper to press out the traces of the ears

    Inheriting the classic——Five kernel mooncakes step 10

  11. Then use chopsticks to stamp eyes

    Inheriting the classic——Five kernel mooncakes step 11

  12. A cute little rabbit is ready

    Inheriting the classic——Five kernel mooncakes step 12

  13. Preheat the oven to 200 degrees and bake for 5 minutes to set the shape. Take it out and brush it with all the egg wash. Be careful not to brush too much with the whole egg wash. Just apply it lightly. Turn to 195 degrees and bake for 30 minutes.

    Inheriting the classic——Five kernel mooncakes step 13

  14. How to make the five-nut filling: Bake the nut ingredients in the oven at 150 for about 10 minutes. Crush the peanuts and walnuts with a rolling pin. Except for the medium-flour glutinous rice flour, pour all the ingredients into a container

    Inheriting the classic——Five kernel mooncakes step 14

  15. Stir-fry the glutinous rice flour until it turns slightly yellow, then pour it into the five-nut filling

    Inheriting the classic——Five kernel mooncakes step 15

  16. Stir evenly and divide into 30 grams each

    Inheriting the classic——Five kernel mooncakes step 16