Five-nut mooncake

Overview

The Mid-Autumn Festival is here. I send you a double yolk mooncake, wishing you a brilliant career and life; I send you a lotus paste mooncake, wishing you good luck and many smiles; I send you a five-nut mooncake, wishing you five blessings and happiness. Happy Mid-Autumn Festival! Time flies, and the summer vacation passes in the blink of an eye. This summer vacation went by faster than any previous vacation. I traveled for 10 days. After returning, the students went to class, and then received a lot of orders, especially the recent mooncake orders. They were really busy in their spare time; busy and fulfilling. Today I would like to share with you how to make five-nut mooncakes this year. The recipe and fillings are more perfect and more delicious. Check it out if you like:

Tags

• baking
• clear water
• dried kumquats
• fenjiu
• flour
• glutinous rice flour
• jianshui
• medium powder
• osmanthus sauce
• peanut kernels
• preserved cherry tomatoes
• pumpkin kernels
• raisins
• sesame
• sunflower oil
• sunflower seed kernels
• syrup
• walnut
• white sugar

Ingredients

Steps

1. 1 Pour the invert syrup into a small basin. .

   

2. 2 Stir in oil and soda water. .

   

3. 3 Add flour. There is no need to rub excessively to avoid tendons. .

   

4. 4 After making the dough, place it in a plastic bag for 20 minutes before use. Cake crust: 100g medium flour, 70g syrup, 30g oil (I used sunflower oil), 2g water, (this is the amount of 100g mooncake mold to make 5 pieces, I multiplied by 8 to make 8 servings, increase or decrease by yourself) This recipe is something I have retained from many years of practice, and it feels particularly good. .

   

5. 5 Five-nut filling: (50g filling for about 32 pieces, all nuts are fried) 200g peeled peanut kernels, 200g sunflower seeds, 100g sesame seeds, 250g walnuts, 100g pine nuts or pumpkin kernels, 150g cooked flour, 150g cooked glutinous rice flour. 100 grams of osmanthus sauce (no honey is used, but it does not have the fragrance of osmanthus sauce) 11 grams of Fenjiu wine (no high-strength wine is used) about 200 grams of water, 50 grams of preserved cherry tomatoes or raisins, 200 grams of sugar (mix your own nuts to reduce the proportion) and add some dried kumquats to enhance the flavor. Pour all the ingredients in the filling into a small basin, mix well, and control the consistency with cooked flour and water. Roll the filling into a 50g ball and set aside. .

   

6. 6 Dip 50 grams into the mooncake dough and set aside. .

   

7. 7 Flatten the pie crust with your hands and place the fillings as shown. .

   

8. 8 Slowly push the filling up, try not to include air, and roll into a ball after wrapping. Prepare more stuffing at one time, roll it all into a ball, and set aside (I covered it with plastic wrap)

   

9. 9 Place the rolled mooncakes in low-temperature flour, lightly dip them in flour, pour some low-cost flour into the mold, and then knock out all the flour. Put the thick side of the mooncake skin facing inward and put it into the mold. Be careful not to let the dough touch the sides of the mold, which will damage the dough. So in this step, I will roll the dough into a slightly oval shape and put it in. Then gently lift the mold and let go. The mooncake is ready. .

   

10. 10 Place all the mooncakes on the baking sheet.

    

11. 11 Prepare one egg yolk + one spoonful of egg white, beat well.

    

12. 12 I baked the two pans alternately, so I made two pans together. Spray a little water before baking. Preheat the oven to 200 degrees, set the middle layer, and bake for 5 minutes.

    

13. 13 After the mooncakes are slightly cool, dip a brush into the egg wash and scrape off the excess egg wash on the side of the bowl. Brush lightly on the convex areas of the mooncake pattern. Bake at 200 degrees for 5 minutes, then turn to 180 degrees for three 5 minutes. Allow to cool for 5 minutes each time. When cool, brush the egg wash. The first time, only the surface of the mooncake, and the second and third times, the surface and sides. Because the two plates are baked alternately, one plate is baking while the other is drying, so the time is fully utilized. I learned this trick from fellow bloggers, it’s very powerful, thank you. .

    

14. 14 It will be more beautiful after the oil is returned (people who don’t know how to bake may not know what oil return is. When making the mooncake skin, oil, invert syrup, low-gluten flour and other raw materials are added, and a temporary emulsification system is formed after stirring, that is, the emulsification system may disintegrate under certain conditions; the mooncake skin is filled with fillings, and after baking, the moisture content of the skin is very low, about 5%, but the moisture content of the filling The content is still relatively high, usually around 20%. In this way, when the mooncake is placed, the moisture in the filling will migrate into the skin. After the dry cake skin absorbs enough water, the original emulsification system will be destroyed due to the incompatibility of water and oil, and the oil will naturally penetrate outward, giving the impression that the cake is oily, shiny, and transparent, that is, "oil return."

    

15. 15 Finished product.