Cantonese style five-nut mooncake

Overview

I am a newbie. I used 3:7 at first and the result was very bad. Then I did a lot with 1:1 and finally I dared to do 6.3:3.7!

Tags

• baking
• children
• mid-autumn festival
• mooncakes
• all-purpose flour
• almond
• cold water
• cooked oil
• corn oil
• glutinous rice flour
• honey
• jianshui
• peanut kernels
• raisins
• sticky rice flour
• syrup
• walnut kernels
• white sesame
• cashew nuts

Ingredients

Steps

1. 1 Make the mooncake crust in advance. Mix the syrup and oily water, add all-purpose flour, mix well, and knead into a dough. Wrap it in plastic wrap and let it rest at room temperature for more than three hours.

   

2. 2 To make the five-nut filling, roast all the nuts in a wok or oven or microwave, and peel the skinned ones.

   

3. 3 Then crush the five kernels and set aside

   

4. 4 Fry sticky rice flour and glutinous rice flour in a pan at a ratio of 1:1

   

5. 5 The fried ones are a little yellow

   

6. 6 Pour the fried glutinous rice flour and sticky rice flour into the chopped five kernels, add honey, cooked oil, cold boiled water and mix well

   

7. 7 Divide the mixed five-nut filling into 33g balls each and set aside.

   

8. 8 Take 17 grams of the woke skin and press it into thin slices

   

9. 9 Place the five-nut filling in the middle of the dough piece, use your right thumb and index finger to hold the bottom of the dough piece, press the top of the dough piece with your left thumb (just press it gently), then open and close the two fingers of your right hand to the left, and slowly the skin will crawl up!

   

10. 10 After climbing halfway, we gradually reached the top

    

11. 11 Close the dough and roll it into a round shape

    

12. 12 This way

    

13. 13 Put it into the prepared flour dish and roll it around and pat off the excess flour

    

14. 14 Put it into the grinding tool

    

15. 15 You can press it directly on a baking sheet lined with greaseproof paper

    

16. 16 Then gently press out the mooncakes. You can also use a flat plate to press and stamp, then place it upside down on the baking sheet!

    

17. 17 Preheat the oven at 200 and 175 and bake for 5 minutes. Then take it out and brush with egg wash! Bake for another 15 minutes!

    

18. 18 After cooling out of the oven, let the oil return to the air for two days before eating,

    

19. 19 Appreciation of the finished product

    

20. 20 Appreciation of the finished product

    

21. 21 Appreciation of the finished product

    

22. 22 Are you drooling because it’s full of nuts?

    

23. 23 The bottom is also flat