Homemade Cantonese-style five-nut mooncakes for beginners
Overview
The mooncakes were actually made in mid-September, but the recipe has not yet been posted. Today is the Mid-Autumn Festival, and I am giving out moon cakes to suit the occasion😄 This is my first time making moon cakes, and it is very clumsy. The oil in the prepared mooncakes is a little slow to return, and it takes three days to return the oil. The crust is still a bit hard, but it tastes okay. After all, you make it yourself and the fillings are all good, so it won’t taste bad😁
Tags
Ingredients
Steps
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Add the inverted syrup and water and mix well, add corn oil and mix until it becomes milky. I didn’t have peanut oil at home, so I used corn oil instead.
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Add flour, stir to form a dough, and refrigerate until later use
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Roast various nuts, chop into pieces, and mix well
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Dried cranberries chopped
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Mix nuts and dried cranberries, add sugar, cooked cake powder, mix well
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Add corn oil, mix well, then add water and knead until the filling can be formed into a ball
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The mold I used is 63g, the crust is 23g, and the filling is 40g
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Take a piece of pie crust and flatten it, then add the fillings
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Push up from the bottom little by little, turning as you push
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seal
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Brush a layer of flour into the mold to prevent sticking, and put in the wrapped mooncakes
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Press, remove from the mold, spray water on the surface, put it in a preheated 200 degree oven, bake for 5 minutes, take it out, brush the surface with a layer of egg yolk water (mix one egg yolk + a tablespoon of water), continue to bake in the oven for about 15 minutes
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It looks like it's just baked, but it's a bit overbaked, and the mooncakes are very hard at this point. After cooling, seal and store, return to oil before eating.
