Cantonese style five-nut mooncake
Overview
This is a recipe I learned from my friends. The oil will return after leaving it for more than a day. The dough takes a long time to wake up, but in the end it is easier to operate and the dough is evenly wrapped. The ratio of skin to filling is 3:7. The syrup is purchased. Ingredients: 200g all-purpose flour, 125g invert syrup, 50g oil, 2g water, 1g salt. Decoration: a little egg yolk liquid, a little cooked flour. Filling: 35 grams of five-nut filling*25, 875 grams. The ratio of skin to filling is 3:7, 50g mold. This recipe can also be made into 6 100-gram pieces or 13 50-gram pieces, depending on the mold you like.
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Ingredients
Steps
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The syrup can be added to the cooking oil in batches and mix well. Add soy sauce and mix well.
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Sift in the flour and add.
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Mix well and knead into a ball. Cover with plastic wrap and let rest for 3 hours.
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Divide the risen dough into small portions of 15 grams each. In addition, prepare 35 grams each of five-nut filling.
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Take a small amount and flatten it. The dosage should not be pressed too hard.
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Put the five-nut filling, and the dough will just stick to the filling when you wrap it up. This makes it easy to push and pinch.
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Place it at the tiger's mouth, press the stuffing ball with the thumb of your left hand, and push upwards with the tiger's mouth of your right hand.
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Shut up. Pat a thin layer of cooked flour with your palms and roll it around.
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Place into mold.
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Press down gently to remove the mooncake.
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Bake in the oven at 200 degrees for 5 minutes. After setting, take out and lightly rinse with egg yolk liquid. Add a little water to an egg yolk and boil. Rinse lightly.
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Then bake in the oven at 165 degrees for 15 minutes.
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It’s also delicious freshly baked. Super fragrant.
