Su-style five-nut mooncake

Overview

The Mid-Autumn Festival is coming again, and the first thing that comes to mind every Mid-Autumn Festival is mooncakes. Various mooncakes are also on the market, and my family generally likes Soviet-style mooncakes. The smell of puff pastry and fillings comes with one bite... It's almost a month away from the Mid-Autumn Festival, and my family is already eager to eat moon cakes.

Tags

• baking
• flour
• glutinous rice flour
• peanuts
• raisins
• rock sugar
• walnut kernels
• white sesame
• white sugar
• black sesame
• vegetable oil

Ingredients

Steps

1. 1 Divide the flour into two parts, one part for the water-oil crust and one part for the ghee crust

   

2. 2 First make the ghee skin, pour in appropriate amount of vegetable oil and mix into granular form

   

3. 3 Knead into smooth dough

   

4. 4 Put sugar in a small bowl, pour in appropriate amount of warm water and dissolve into sugar water

   

5. 5 Pour an appropriate amount of vegetable oil into the water-oiled flour, then pour in the sugar water and mix well with chopsticks

   

6. 6 Knead into a smooth dough, cover it and let it rest for half an hour

   

7. 7 Make fillings, put walnut kernels, peanut kernels, and black and white sesame seeds into a baking pan and bake at 150 degrees for 6 minutes

   

8. 8 Crush into large pieces

   

9. 9 As shown in the figure

   

10. 10 Crush the rest in a food processor in batches

    

11. 11 Add rock sugar powder and glutinous rice flour

    

12. 12 Mix well and add a small amount of vegetable oil to make the filling slightly moist

    

13. 13 Chop the raisins and add them to the filling and mix well. I forgot to take a photo

    

14. 14 Roll it into balls of about the same size with your hands

    

15. 15 Take out the oily skin and buttery skin and divide into small portions

    

16. 16 divided

    

17. 17 Take a water-oil skin and roll it out

    

18. 18 Put in a piece of ghee

    

19. 19 Tighten the mouth and wrap it up

    

20. 20 Press it flat with the mouth facing down

    

21. 21 Roll into an oval shape

    

22. 22 Roll up

    

23. 23 Make it in order, as shown in the picture, cover it and let it rest for 10 minutes

    

24. 24 Take another roll and roll it into a long strip

    

25. 25 Roll up

    

26. 26 Flatten the sides upward

    

27. 27 Roll out

    

28. 28 Wrap in a filling

    

29. 29 Wrap it slowly with the tiger's mouth and pinch it tightly

    

30. 30 Roll the edge downwards into a round cake

    

31. 31 Prepare them one by one and put them into the baking pan

    

32. 32 Bake in the oven at 160 degrees for 10 minutes. It is best to turn it over in the middle to avoid swelling. Then brush with egg wash, sprinkle with some white sesame seeds, and bake in the oven for another 3 minutes

    

33. 33 This is the finished product just out of the oven

    

34. 34 Finished product, cut into layers of puff pastry and fall off...