Cantonese style five-nut mooncake
Overview
I have always wanted to make mooncakes, and I searched a lot of recipes online. Finally, I have all the ingredients ready to try making mooncakes for the first time
Tags
Ingredients
Steps
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Add invert syrup, baking soda, water and oil to the bowl and mix well
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Sift together flour and mix thoroughly
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Knead into a smooth dough, wrap it in plastic wrap and let it rise for 2 hours
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Fry peanuts, walnuts and other nuts until cooked
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Put it into a plastic bag and crush it with a rolling pin
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Fry white sesame seeds (black sesame seeds can also be used, if you don’t have black sesame seeds, it’s good to put a bag of black sesame paste)
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Fry appropriate amount of flour until cooked
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Chopped raisins
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Put the crushed nuts, raisins, and white sesame seeds into a bowl, add sugar, oil, and a little white wine (I didn't know why I added white wine at first, but after baking it, I smelled a little wine aroma when I ate the mooncakes, and the flavor of the nuts was stronger. It seems that adding white wine is useful), and then add the fried flour
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Add an appropriate amount of cold boiled water, knead it into a ball and keep it from falling apart, and the five-nut filling is ready (you can add any kind of nuts as you like)
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Divide the risen dough into 20g portions, and divide the five-nut filling into 30g portions
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Roll out the dough thinly, wrap it in the five-nut filling, and slowly close it
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Sprinkle a little flour into the grinder, put the dough in, press it out into a mooncake shape, and put it in a preheated oven at 190 degrees
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After baking for 5 minutes, take it out, brush the surface with egg yolk liquid, and continue baking
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After about 20 minutes, it will be out of the oven. The skin of the mooncakes is still hard and needs to be kept sealed at room temperature for a few days. It can be eaten after the oil is restored
