Five-nut mooncake
Overview
I made a lot of mooncakes during the Mid-Autumn Festival. My family liked this one with five-nut filling the most. It tasted delicious and was not greasy. Everyone agreed that it was much more delicious than the ones bought.
Tags
Ingredients
Steps
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Prepare materials.
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Add alkaline water to the inverted syrup, and beat 50 grams of peanut oil evenly.
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Sift in one-third of the flour, mix well, and then add the remaining flour.
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Knead into a smooth dough, cover with plastic wrap and rest for 1-2 hours.
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Fry the melon seeds until cooked.
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Fry the black and white sesame seeds until the white sesame seeds turn slightly yellow.
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Fry the glutinous rice flour until cooked.
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Bake walnuts and peanuts in the oven at 180 degrees for about 10 minutes.
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Crush walnuts and peanuts. Chop cranberries. Soak blackcurrants and raisins in warm water and wash them thoroughly.
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Put walnuts, peanuts, melon seeds, sesame seeds, cranberries, raisins, and blackcurrants into a basin, add 30 grams of peanut oil, white sugar, and an appropriate amount of cold boiled water and mix well.
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Add cooked glutinous rice flour and mix well.
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Just move it until it can be kneaded into a ball. Don't make it too wet to make it hard to shape.
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Divide the dough into 15g portions and the filling into 35g portions.
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Take a small piece of dough and press it into a cake and add the filling.
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Slowly close your mouth. The closure remains at the bottom.
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After rounding, roll a layer of cooked glutinous rice flour on the surface, pat it off and put it into the mooncake mold.
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Compression molding.
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When everything is done, place it on a baking sheet. Preheat the oven to 180 degrees and bake for 10 minutes, take out and let cool.
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Lightly brush the surface with egg wash, bake in the oven for another 10 minutes, take out and let cool, then seal and return to the oil.
