Five-nut mooncake

Overview

How to cook Five-nut mooncake at home

Tags

• baking
• old man
• mid-autumn festival
• autumn recipes
• cantaloupe sauce
• cranberry
• glutinous rice flour
• guaren
• invert syrup
• jianshui
• moon cake powder
• orange cake
• peanut oil
• peanuts
• walnut
• winter melon candy
• cashew nuts

Ingredients

Steps

1. 1 Add alkaline water to the inverted syrup and mix well, then add edible peanut oil and mix well until it becomes emulsified, then add mooncake powder and mix well, then let it sit for two hours. The required nuts are roasted in advance. Then chop the preserved fruit into small pieces and crush the nuts a little. The particles will be larger and the taste will be better.

   

2. 2 Mix all the preserved nuts, add peanut oil, cantaloupe sauce and stir-fried glutinous rice flour, knead into a ball and let stand for half an hour, then divide into small portions of 70 grams each. The crust is also divided into small portions of 30 grams each

   

3. 3 Wrap the five-nut filling with a cake skin and press it into a mooncake mold

   

4. 4 Place on a baking sheet, spray some water on the surface of the mooncakes and bake in a preheated oven at 230 degrees for 10 minutes. After setting for 10 minutes, take them out to cool, brush the surface with egg wash and bake in a 190 degree oven for 15 minutes

   

5. 5 Baked mooncakes

   

6. 6 Baked mooncakes

   

7. 7 Baked mooncakes