New style five-nut mooncake

Overview

Five-nut mooncakes are more popular among family members. Because my baby is allergic to peanuts, I switched to black currants. The taste is still very good. Add salad oil to the filling to reduce the sweetness and add less sugar, which is easier for the baby to eat. There is also very little syrup in the dough. Make 50g small mooncakes. Every time you can cut it open and eat it, your baby will be very happy to see the filling. It’s convenient to eat and doesn’t waste anything.

Tags

• baking
• old man
• mid-autumn festival
• mooncakes
• almond
• dried jujube
• flour
• invert syrup
• raisins
• salad oil
• sugar
• black sesame
• blackcurrant

Ingredients

Steps

1. 1 Almonds roasted

   

2. 2 Wash the dried dates and raisins, dry them and chop them into pieces so that they are better for stuffing

   

3. 3 Wash the blackcurrants and use kitchen paper to absorb the water

   

4. 4 Fry the flour until it changes color

   

5. 5 Mix the above ingredients together, add 10G salad oil and white sugar. If the filling is dry, add an appropriate amount of water and knead it into a ball

   

6. 6 Knead it into a ball and make sure it is divided into about 32 grams

   

7. 7 Convert syrup oil to appropriate amount of water and stir until covered with plastic wrap and rest for two hours

   

8. 8 Divide the dough into pieces of about 18 grams each, roll them out thicker in the middle and thinner at the edges

   

9. 9 Wrap the fillings in your hands and roll into a round shape, taking advantage of the uniform thickness of the crust

   

10. 10 Sprinkle a little dry powder into the mold to prevent sticking and press firmly to buckle

    

11. 11 Sprinkle an appropriate amount of water on the mooncakes before putting them in the oven

    

12. 12 Preheat the oven to 200 degrees and bake the mooncakes at a temperature of about 150 degrees. When the dough changes color, take it out and brush it with egg wash. The whole process will take about 18 minutes