Five-nut mooncake

Overview

The Mid-Autumn Festival is coming soon. This year, I learned to make mooncakes by myself. My family prefers the five-kernel mooncakes. I have tried to make them a few times and they feel pretty good. I would like to share them with you.

Tags

• baking
• home cooking
• mid-autumn festival
• autumn recipes
• cooked black sesame seeds
• cooked flour
• cooked glutinous rice flour
• cooked peanuts
• cooked white sesame seeds
• corn oil
• dried red dates
• high-strength liquor
• honey
• jianshui
• raisins
• ripe melon seeds
• ripe walnut kernels
• soonnam inversion syrup
• cool boiled water
• plain flour

Ingredients

Steps

1. 1 Make the mooncake skin first. Put 50 grams of corn oil, 140 grams of Shunnan's inverted syrup and 4 grams of sour water into a clean container, stir well, and the syrup and oil will be emulsified.

   

2. 2 Add flour and mix with a spatula to form a dough.

   

3. 3 Place in a plastic bag and let sit at room temperature for 1-2 hours.

   

4. 4 Now start making the filling. Cut various nuts and preserved fruits into cubes and put them into a basin. You can mix and match the filling ingredients as you like (the total amount is about 275 grams).

   

5. 5 Add fine sugar, honey, corn oil and cold boiled water.

   

6. 6 Stir a few times with a spatula.

   

7. 7 Add cooked flour and cooked glutinous rice flour.

   

8. 8 Use a spatula to stir a few times, wear disposable gloves, and grasp evenly with your hands.

   

9. 9 Cover with plastic wrap and let it sit for 1 hour until oil does not come out and it doesn't spread.

   

10. 10 Divide the rested dough into pieces of about 20 grams, and the ratio of skin to filling is 4:6.

    

11. 11 Divide the five-nut filling into 20 pieces, each about 30 grams.

    

12. 12 Take a piece of dough, flatten it in the palm of your hand, and add the five-nut filling.

    

13. 13 Use the tiger's mouth of your left hand to slowly push up to wrap the filling, close it and make it round, then roll it in flour.

    

14. 14 Wash the 50g mooncake mold in advance, roll the ball into an oval shape and put it into the mold.

    

15. 15 Flatten all sides.

    

16. 16 Press the mooncake mold downwards and use a little force to push out the mooncake greens. All the mooncakes are ready and put into the gold plate.

    

17. 17 Preheat the oven in advance to 180 degrees and lower the heat to 170 degrees for 10 minutes. Spray a layer of water on the mooncake greens and place them in the middle rack of the oven to bake for 5 minutes.

    

18. 18 When it is cool or slightly warm, brush it with a thin layer of whole egg liquid and only brush the raised parts.

    

19. 19 Place in the middle rack of the oven and bake for 15 minutes.

    

20. 20 Take out the baked mooncakes. The color of the baked mooncakes will be very uniform. After cooling, directly bake them overnight or store them in a sealed container. They will taste better after the oil returns to oil in 2-3 days.