Cantonese style five-nut mooncake

Overview

The Mid-Autumn Festival is just a few days away. This year I made the fillings for the five-nut mooncakes. Although it is laborious and time-consuming, the taste is indeed better than the fillings I bought before. Food always rewards our hard work and never fails. Looking at the waxing and waning moon, there will always be a touch of sadness in the autumn night, not for others, not for myself, just because the night is as cold as water and the autumn wind chills the body. When you are too tired, you will not think carefully. Although the five-nut filling I made this time is delicious, I forgot to break the peanut kernels and walnut kernels into small pieces. They were too big and it was really northeastern. It still tastes delicious, and friends and family love it.

Tags

• pastries
• baking
• mid-autumn festival
• cooked black sesame seeds
• cooked flour
• cooked glutinous rice flour
• cooked peanut kernels
• egg white
• egg yolk
• invert syrup
• jianshui
• liquor
• milk powder
• moon cake powder
• peanut oil
• ripe melon seeds
• ripe pumpkin seeds
• ripe walnut kernels
• sugar rose
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Pour the inverted syrup into the container, add the water and mix well.

   

2. 2 Add peanut oil A several times.

   

3. 3 After stirring well, add oil and stir again until all the peanut oil has been released, then stir until the syrup and oil are evenly mixed.

   

4. 4 Sift the mooncake powder, pour it on top of the mixed sugar and oil, and add the milk powder.

   

5. 5 Mix well, knead into dough, wrap in a plastic bag and let rest for 2 hours.

   

6. 6 Pour the sugar into the water and stir until it melts.

   

7. 7 Add salt, peanut oil B, sugar rose, white wine, five kernels, and powder, stir evenly, and mix into a ball to form the five kernel filling.

   

8. 8 Divide the filling into pieces, each weighing 35 grams, and roll into balls.

   

9. 9 Dip the dough into a small piece weighing 15 grams, dip it in a little flour, and press it into a round crust in the palm of your hand.

   

10. 10 Place the filling on the pie crust, place it at the tiger's mouth of your right hand, and gently push up the pie crust with the thumb and index finger of your right hand.

    

11. 11 Push until the filling is completely wrapped, press to close the seal, and then gently push the uneven thickness evenly.

    

12. 12 Spread some flour evenly on the ball.

    

13. 13 Place an oilcloth on the baking sheet, place the cake ball in the mooncake mold, and press down firmly on the tin foil. Lift the mooncake mold and press it lightly to push the mooncake straight out onto the oilcloth.

    

14. 14 Spray some water on the surface of the mooncake, put it in the middle rack of the oven preheated to 180 degrees, and set the timer for 22 minutes.

    

15. 15 Mix egg yolks and egg whites together to form egg yolk water. After baking for 5 minutes, take out the baking sheet and brush some egg yolk water on the surface of the mooncakes.

    

16. 16 Then put it in the oven and bake until evenly colored. Take it out and let it cool, then put it into an airtight container and eat it after the oil returns.