Five-nut mooncake

Overview

The annual Mid-Autumn Festival is coming again. In the past, all the Mid-Autumn mooncakes were bought. I especially love mooncakes with five kernels, but sometimes I don’t know how many kernels the five kernels I bought taste. Haha, it’s better to make them yourself. You can choose the fillings yourself, which is safe and reliable. It’s done, and I can’t wait to show it off... Here’s my debut novel... Give me some applause and encouragement...

Tags

• pastries
• baking
• mid-autumn festival
• autumn recipes
• alkaline water
• almond
• black sesame paste powder
• egg liquid
• flour
• glutinous rice flour
• high-strength liquor
• honey
• invert syrup
• peanut oil
• preserved fruit
• pumpkin seeds
• sesame
• sunflower seeds
• walnut

Ingredients

Steps

1. 1 The invert syrup was boiled two weeks ago, so I won’t go into details here.

   

2. 2 Pour the invert syrup into the container.

   

3. 3 Alkali: water at a ratio of 1:4, add to the syrup and stir evenly.

   

4. 4 Add oil and continue stirring. Put 140 grams of oil and 40 grams in the filling!

   

5. 5 Add flour, knead into dough, and rest for 1 to 2 hours. At this point you can prepare the filling.

   

6. 6 Walnuts, sunflower seeds, pumpkin seeds, and almonds can be toasted separately in the oven to make them crispier. Cool, break the walnuts into small pieces, I didn’t cut them, I think the large nuts taste better.

   

7. 7 Add the fried sesame seeds and nuts together.

   

8. 8 Also add preserved fruit and black sesame paste. Mix well, add cooked glutinous rice flour and continue stirring.

   

9. 9 Add honey and remaining 40 grams of peanut oil, as well as strong white wine. Stir, and after half an hour, if it is not loose, the five-nut filling is ready.

   

10. 10 For a 50g small mooncake, I put 35g of fillings, and for a 125g one, I put 80g. The volume ratio of skin to dough is 3:7, which is better for wrapping.

    

11. 11 Press the dough into small patties.

    

12. 12 Put a piece of filling on it and slowly push up the dough with your hands.

    

13. 13 After wrapping, roll it in dry flour.

    

14. 14 Spread a layer of dry flour on the mold and remove excess flour.

    

15. 15 Press firmly.

    

16. 16 Quickly set the shape and gently remove from the mold. Spray a little water before putting it in the oven.

    

17. 17 Preheat the oven, put it in the oven, my oven temperature is higher, 160 degrees, bake for 5 minutes, take out and brush with diluted egg wash, don't make it too thick, otherwise the pattern will not be beautiful!

    

18. 18 I even baked a few big ones! Bake for about 10 minutes until the surface is golden brown.

    

19. 19 Brush a layer of butter while it's hot and leave it for one to two days, the oil will return better.

    

20. 20 The skin is thin and filling, so delicious!