Cantonese style winter paste and five kernel mooncakes
Overview
After carefully tasting and pondering the recipe of the current five-nut mooncake, I boldly tried it and it was a very successful creation. Instead of copying the previous recipe, we changed it into a true five-nut mooncake - five types of nuts, the five most common and most easily available. Instead of cooked flour or cake flour, winter melon puree acts as a filler here, making the mooncakes smoother and more elastic than traditional five-nut fillings. The last mooncake of the year. And all the unfinished thoughts can only be left until next year. . .
Tags
Ingredients
Steps
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Fillings
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Roast the nuts, chop them into pieces, and chop the preserved fruits
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Pour all fruit ingredients and sugar into a bowl and mix evenly
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Add rose paste and mix well
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Add oil,
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Mix well
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Pour in winter melon puree
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Grasp it evenly until it can be kneaded into a ball
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Take out the relaxed pie dough
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Divide the skin into 11g/piece and the filling into 30g/piece
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Take a piece of pie crust and press it flat
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Add the filling
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Push the crust up
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Close and round
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Wrap them up one by one
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Roll it in flour and coat with a thin layer of flour
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Put it into the mold and compact it
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Knock on both sides
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Take out the cake base
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Place on a baking sheet and spray water on the surface
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Put it in the oven, raise the heat to 230 degrees, lower the heat to 180 degrees, and bake for about 5 minutes
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After the surface is set, take it out, brush with egg wash, then put it in the oven and bake for about 10-15 minutes
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Golden on the surface, out of the oven
