Cantonese style five-nut mooncake

Overview

As a Cantonese, my snack has always been Cantonese-style mooncakes. I used to eat mooncakes with egg yolk and lotus paste. I never ate five-nut mooncakes because they were so unpalatable. Since I started baking, I have been working hard to let my family eat healthy bread and cakes without additives. The same is true for mooncakes. Egg yolk and lotus paste mooncakes are easy to make, but my parents only like five kernel mooncakes, so I have been working hard to make five kernel mooncakes that they like. The five-nut mooncakes bought outside will add ice meat to increase the oily texture of the filling, and a lot of flour will be added to soften the five-nut filling. However, I don’t want my parents to eat it too oily, and I don’t want to eat all the flour in every bite. Because of this, the ones I made before were always eaten. My parents disliked it, but after adding and subtracting a little bit of the fillings, I finally made a five-nut mooncake that satisfied them. Even me, who never eats five-nut mooncakes, would eat one, two, or three of them. Now I will share the recipe with everyone.

Tags

• baking
• cooked glutinous rice flour
• dried cranberries
• high-strength liquor
• honey
• liangbaikai
• orange cake
• peanut oil
• pine nuts
• pumpkin seeds
• sugar winter melon
• sunflower seeds
• syrup
• walnut kernels
• yi xiaobao cantonese style mooncake powder
• black sesame
• cashew nuts

Ingredients

Steps

1. 1 Mix syrup and peanut oil evenly

   

2. 2 Pour in the mooncake powder and mix well, put it into a plastic bag and let it rest in the refrigerator for 1 hour.

   

3. 3 Because we use Yi Xiaobao Cantonese style mooncake powder, there is no need to add liquid.

   

4. 4 Bake cashews and walnuts at 180 degrees for 7 minutes

   

5. 5 Bake other nuts at 180 degrees for 5 minutes

   

6. 6 Cut cashews, walnuts, candied winter melon, and orange cake into small pieces, and mix well with other nuts.

   

7. 7 First pour the cooked glutinous rice flour into the nuts and mix well, then pour in the white wine, peanut oil, honey and cold boiled water, mix well with your hands, cover with plastic wrap and let it rest for 30 minutes.

   

8. 8 Weigh out 16 skins of 20g each (a cube of skin can make about 20 pieces), divide the filling into 16 pieces (about 60g each), and make rounds.

   

9. 9 Wrap the fillings in the mooncake skin and slowly push it up so that the skin evenly covers the fillings.

   

10. 10 After wrapping, pat a layer of powder on the surface.

    

11. 11 Place into mooncake mold and flatten.

    

12. 12 Press out onto baking sheet.

    

13. 13 Use a spray bottle to spray some water on the surface of the mooncake to prevent the skin from drying out and cracking. Bake it in a preheated oven at 200 degrees for five minutes. Take it out and brush it with egg yolk water (add an egg yolk to a little water, stir well and sift), and bake it in the oven at 200 degrees for 13 to 15 minutes.

    

14. 14 When it is no longer hot to your hands, take it out on a drying rack and let it cool. Let it cool completely, seal it and wait for the oil to return before eating!

    

15. 15 Look how beautiful I am!

    

16. 16 Cut into a lot of nuts, it tastes delicious!