Five-nut mooncake

Overview

Recently I have started making mooncakes. The ones I make are healthy, nutritious and delicious. I make all the mooncake skins and fillings myself. The skin of the five-nut mooncakes I made this time is slightly thicker than the Cantonese style. The fillings are original with cranberry and osmanthus sugar, and the taste is still good!

Tags

• baking
• children
• old man
• festival customs
• mid-autumn festival
• mooncakes
• autumn recipes
• cake powder
• cranberry
• high-strength liquor
• invert syrup
• jianshui
• low gluten flour
• osmanthus sugar
• peanut kernels
• peanut oil
• pine nuts
• pumpkin seeds
• walnut kernels
• white sesame
• cashew nuts
• water

Ingredients

Steps

1. 1 First, mix the inverted syrup and the water

   

2. 2 Sift in two-thirds of the low-gluten flour

   

3. 3 Mix into a thick consistency, cover with plastic wrap and rest at room temperature for one hour

   

4. 4 Sift the remaining one-third of the flour into the rested batter

   

5. 5 Mix well without over-kneading, cover with plastic wrap again and let rest for 20 minutes

   

6. 6 Crush cashews, pine nuts, pumpkin seeds, walnuts, and peanuts into small pieces, add white sesame seeds, and mix well

   

7. 7 Soak cranberries cut into small pieces in high-quality white wine for about 10 minutes

   

8. 8 Add the chopped nuts together with the white wine

   

9. 9 Add sugar osmanthus and 30 ml peanut oil

   

10. 10 Fry glutinous rice flour into cake flour

    

11. 11 Add chopped nuts and mix into a ball, divide each filling into 25 grams

    

12. 12 The mooncake skin is divided into 25 grams. The picture of the mooncake wrapper made me eat it. I'm sorry. Brush the wrapped mooncake embryo with a thin layer of flour, then put it into the mold. You don’t need to sprinkle any more flour in the mold. Place the pressed mooncake into a baking pan, spray water mist on the surface with a spray bottle to moisten it, put it in the middle of a preheated 180-degree oven, bake for 7 minutes, take it out when the surface is slightly colored, and wait until the mooncake cools to 50 When the temperature is high, use a brush to apply a thin layer of egg yolk liquid, and then apply another layer after it dries. Remember not to use too much egg liquid on the brush head, which will affect the texture of the mooncake. After brushing, bake it in a preheated 180 degree oven for 10 minutes until the crust is golden brown. In order to make the mooncake oil return better, brush it with a layer of peanut oil immediately after taking it out.

    

13. 13 Just made