Cantonese style five-nut mooncake

Overview

How to cook Cantonese style five-nut mooncake at home

Put the invert syrup, rice bran oil, and water together and stir evenly with a whisk.
Sift in cake flour.
Knead into a ball, cover with plastic wrap and leave to rest for an hour. Gently stir evenly to form a dough, cover with plastic wrap and refrigerate for more than 1 hour.
Divide the five-nut filling into 35g portions.
Divide the crust into 18g portions.
Take a portion of the mooncake skin and flatten it, add the five-nut filling, and press the skin tightly. Use your left and right hands to push the mooncake skin gently from bottom to top, and use your fingers to keep turning the skin and filling so that the skin is evenly wrapped around the filling.
Keep your mouth shut.
Coat the surface of the mooncake embryo with a thin layer of flour, and then put the mooncake embryo into the mold.
Press directly into the baking pan and it's all done.
Spray a thin layer of mist on the surface, put it in the preheated oven, set the middle layer, upper and lower heat to 180 degrees, and bake for 5 minutes.
Take it out, brush lightly with egg yolk water, put it back in the oven, continue baking for about 15 minutes until the surface is golden brown, take it out of the oven and let it cool.
Let’s take a close-up to show off our five-nut mooncakes. They are sweet and sour and have a good taste.