Nut mooncake

Overview

The Mid-Autumn Festival is here again, and the mooncake season is here. In order to welcome the Mid-Autumn Festival, I have made several mooncakes in the past few days, but my favorite is nut mooncakes. Crispy nuts, sweet pulp, and fragrant orange peel and lemon juice. The baked mooncakes are fragrant and very delicious.

Tags

• pastries
• pregnant women
• maternity
• old man
• afternoon tea
• mid-autumn festival
• students
• candied dates
• chengfen
• corn oil
• dried pear
• flour
• glutinous rice flour
• jianshui
• orange peel
• peanut kernels
• pumpkin seeds
• raisins
• sesame
• sunflower seeds
• syrup
• white sugar
• lemon juice
• water

Ingredients

Steps

1. 1 All materials are ready

   

2. 2 Roast peanuts and various nuts

   

3. 3 Toast wheat starch and glutinous rice flour

   

4. 4 Peel the peanuts and crush them in a bag

   

5. 5 Peel off the outermost peel of the orange and cut into shreds

   

6. 6 Cut the pulp into cubes and put all the ingredients in a basin

   

7. 7 Add sugar, orange powder and glutinous rice flour, mix well, squeeze in lemon juice

   

8. 8 Pour in an appropriate amount of water and mix well until it can be held together with your hands

   

9. 9 Weigh the prepared fillings and make 70 grams of dough

   

10. 10 Pour syrup, syrup and corn oil into the basin and mix well

    

11. 11 Pour in the flour and mix well

    

12. 12 Knead the dough and let it rest for an hour until it becomes non-sticky

    

13. 13 Divide the dough into 30g small pieces and ball them together

    

14. 14 Take a piece of dough, press it, put the fillings on it and wrap it up

    

15. 15 Fasten the mold and press

    

16. 16 Release molding

    

17. 17 Place on a baking sheet and bake on the middle shelf of the oven for 5 minutes

    

18. 18 Brush with egg wash and bake for 10 to 15 minutes

    

19. 19 Cool out of the oven and bag