Wuren mooncake is one of the traditional Chinese pastries and a type of Cantonese mooncake. It is the most famous among the various mooncakes during the Mid-Autumn Festival. How to make five-nut mooncakes? Now I will bring you the making and recipe of five-nut mooncakes. Let’s take a look! Five-nut mooncake recipe and recipe 1

Recipe:

Ingredients: 340 grams of low-gluten flour, 200 grams of invert sugar, 80 grams of corn oil, 2 grams of water

Accessories: 80 grams of white sugar, a little egg liquid and appropriate amount of water, 100 grams of cooked peanuts, 70 grams of cooked walnuts, 100 grams of cooked black sesame seeds, 100 grams of cooked melon seeds, 40 grams of raisins, 80 grams of cooked glutinous rice flour

Method:

1. Mix 340 grams of flour, 200 grams of invert sugar, 40 grams of oil, and 2 grams of water into a dough. Cover with plastic wrap and refrigerate for 2 hours. use.

2. Put all kinds of nuts together. I forgot to put the melon seeds in and put them in later.

3. Wash and dry the raisins, and pour them together with the nuts.

4. Add glutinous rice flour, black sesame powder, white sugar and 40 grams of oil and stir evenly.

5. If it feels dry, add some water. Don’t add too much. Just make it into a ball.

6. Knead the pie crust and filling into equal parts, 50 grams of crust and 50 grams of filling. After wrapping and shaping, place in baking pan.

7. Preheat the oven to 160 degrees. Take it out after baking for 5 minutes. Brush the top with egg wash and continue baking for 15 minutes. Leave it for two days after taking it out of the oven. It will look good and taste good after the oil is returned. Five-nut mooncake recipe and recipe 2

Ingredients

130 grams of raw walnut kernels, 150 grams of raw peanut kernels, 80 grams of raisins, 50 grams of cooked black sesame seeds, appropriate amount of glutinous rice flour, dry An appropriate amount of roses, a small bag of milk powder, an appropriate amount of dried osmanthus, an appropriate amount of water, and an appropriate amount of sugar osmanthus.

Method

1. Place raw walnut kernels and raw peanut kernels on a baking sheet, and place in the middle rack of a preheated oven (180 degrees for 10 minutes) for 10 minutes. When baking for 5 minutes, add the dried roses and dried osmanthus and bake for five minutes.

2. Put the roasted walnuts and peanuts in a blender and beat them into coarse grains (I personally prefer the ones with some coarse grains, which taste delicious. If you don’t like them, you can use Stir a few more times with the mixer until it becomes powdery), then stir the roses and osmanthus into coarse powder.

3. Pulse the cooked sesame seeds into powder in a blender, and add the raisins and stir.

4. After the above ingredients are stirred, mix them together, then add an appropriate amount of glutinous rice flour and mix well (I did not use a scale to weigh it, it is estimated to be about 100 grams. You can decide by yourself, as long as you can add water. Then knead the ingredients together until they are not sticky), then add the milk powder and mix well, add the sugar osmanthus, and add water little by little until the above ingredients can be kneaded together. Five-nut mooncake recipe and recipe 3

Family five-nut mooncake ingredients:

Main ingredients:

100g melon seeds, 50g orange cake shreds, 40g pineapple shreds , 65g peanuts, 30g black sesame seeds, 30g pine nuts,

10g walnuts, 70g sugar, 30ml vegetable oil, 10g white wine, 80g water, 120g cooked glutinous rice

Accessories:

< p> 100g low-gluten flour, 5g custard powder, 70g invert syrup, 25g peanut oil, 1g alkaline water

How to make family five-nut mooncakes:

Step 1. Prepare the materials.

Step 2. Pour the melon seeds into the pot and fry until brown.

Step 3. Fry the black sesame seeds until cooked, and fry the peanuts in the pot until cooked.

Step 4. Dry and heat the pot, add glutinous rice and fry until it turns yellow and does not taste raw.

Step 5. Chop the larger ingredients into a basin, then pour in 70g of sugar, 30ml of vegetable oil, 10g of white wine, and 80g of water, and stir evenly.

Step 6. Pour in the cooked glutinous rice one at a time until the filling can be kneaded into a ball and is moderately soft and hard.

Step 7. Pour 70g of inverted syrup, 25g of peanut oil, and 1g of alkaline water into a basin and stir evenly.

Step 8. Pour in the cake flour and custard powder and stir.

Step 9. Knead into a ball and leave at room temperature for 1 hour.

Step 10. Knead the five kernels into a ball weighing 57g each, and knead the skin into a ball weighing 18g each.

Step 11. Take a skin and put a five-nut filling.

Step 12. Push from bottom to top.

Step 13 Wrap it up.

Step 14. Pour some flour into the mold, turn it around a few times, then pour it out, add the filling and press gently to flatten it.

Step 15. Press out the mooncakes.

Step 16. Place in a baking pan, sprinkle with a little water, and bake at 180° for 5 minutes.

Step 17. Take it out, brush with egg wash and bake for 15 minutes.

Five-nut mooncake recipe and recipe 4

1. Mix 340g of flour, 200g of invert sugar, 40g of oil, and 2g of soy water into a dough, cover with plastic wrap and refrigerate for 2 pieces Set aside after an hour

2. Put all kinds of nuts together. I forgot to put the melon seeds inside and put them in later

3. Wash and dry the raisins, and Pour the nuts together

4. Add the glutinous rice flour, black sesame powder, white sugar and 40 grams of oil and stir evenly

5. If it feels dry, add some water. Do not Put as much as you can into a ball

6. Knead the crust and filling into equal parts, 50 grams of crust and 50 grams of filling. After wrapping and shaping, put them in the baking pan

7. Preheat the oven to 160 degrees, bake for 5 minutes, take it out, brush the top with egg wash and continue baking for 15 minutes. Leave it for two days after taking it out of the oven. It will look good and delicious after the oil is returned.

Cooking Tips< /p>

It is best to boil the inverted syrup and let it sit for two weeks before making mooncakes. The finished mooncakes will not become soft until the oil is rehydrated for a few days, and will be very hard at first. Eat them after the oil is rehydrated. Five-nut mooncake recipe and recipe 5

Leather recipe:

1. 5000 grams of low-gluten flour,

2. 1400 grams of raw oil,

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3. 3750 grams of maltitol solution,

4. 75 grams of alkaline water,

5. 1,000 grams of fresh egg yolk.

Leather making method:

1. Stir maltitol solution and alkaline water evenly first;

2. Add raw oil into 1 and stir evenly;

3. Sift the flour and add in 2, stir evenly and magnetically moisten;

4. Let the dough rest for 30 minutes before use.

Fillings:

1. 40,000 grams of sugar-free five-nut filling

Production method:

1. Mooncake skin and filling proportion 2:8.

2. Press the cake skin into a flat disc, wrap it with stuffing, put it into the mold, press it flat with your hands to make the mooncake pattern clear, then knock out the mold, put it into the baking pan, and brush the surface. water or spray.

3. Bake the mooncakes in two steps: (1) Bake until the surface is slightly yellow and brush with egg yolk liquid; (2) Bake the mooncakes until the surface is golden brown and no green walls or sagging waist.

4. The furnace temperature is 220 degrees Celsius for the upper heat and 190 degrees Celsius for the lower heat.

5. Quality requirements: clear and plump appearance, slightly convex waist, no dent in the surface, no burrs, bursting, leakage of fillings, etc., and tight skin and filling. The cortex is soft, the sweetness is palatable, the skin is moist and shiny, and the bottom is light brown. Five-nut mooncake recipe and recipe 6

Mid-Autumn Mooncake

Ingredients: 220g all-purpose flour, 15g milk powder, 150g Taikoo syrup, 2g water, 50g peanut oil, bean paste 650g, 50g cooked white sesame seeds, 14 salted egg yolks, egg yolk water.

How to do it

1. Laishui is an alkaline aqueous solution with complex ingredients. If you can't buy it, you can mix edible alkaline noodles and water in a ratio of 1:3 instead of adding sour water to the inverted syrup, and stir to mix evenly.

2. Add peanut oil to the mixed syrup and stir to mix evenly.

3. Pour in flour and milk powder and knead into dough. Cover the kneaded dough with plastic wrap and let it rest for 1 hour.

4. Soak the salted egg yolk in vegetable oil for half an hour to remove the fishy smell. Then bake in the preheated oven at 150 degrees for 10 minutes.

5. After the dough has rested, divide it into 15g portions. Mix the bean paste and white sesame seeds and divide them into corresponding small portions. The total weight of one portion of bean paste and half an egg yolk is 30 grams, and the ratio of skin to filling is 15:30.

6. Divide 1 portion of the bean paste filling into two pieces, sandwich the egg yolk in the middle, and shape the bean paste filling with the egg yolk into a round shape.

7. Take a piece of pie crust dough and flatten it on the palm of your hand. Place the bean paste filling in the middle of the dough, and use both hands to slowly push up the pie crust to wrap the bean paste.

8. Continue to push up until the bean paste is completely covered. After wrapping, roll into a round ball. (The recommended method for novices is to cover the bean paste with the pie crust and push it down. It is much easier, hehe)

9. Pat a little flour on the ball to facilitate demolding. Put the ball dough into the mooncake mold.

10. Press the mooncake mold on the baking sheet lined with silicone baking mat and press out the mooncake pattern.

11. Lift the mooncake mold, spray some water on the surface of the mooncake, and bake in a preheated 180-degree oven. Bake for about 10 minutes. After the mooncake pattern is set, take it out and brush the surface with egg yolk water in two layers (only brush the surface, not the sides), then put it in the oven, adjust the heat to 150 degrees, and bake for 12 minutes. Once the crust is evenly colored, it's ready.

Tips

1. This mooncake is made in the evening and the oil will be back in the morning. Haha, try one quickly, it’s very on point!

2. Myself The bean paste is not pureed, but there are no big particles, and the taste is good. In addition, white sesame seeds are added to make it very fragrant!

3. Before putting the mooncakes into the oven, spray a layer on the surface. Water, I tried it, but it's still not good to apply water. If you accidentally add a little more water, the pattern will become blurred. It's better to use a small watering bottle, just spray a layer of mist on it.

4. Reference weight: 28 mooncakes weighing about 45 grams.

5. Surface brushing liquid: egg yolk water (mixed with 1 egg yolk + 1 tablespoon egg white). Bake: first 180 degrees, middle layer, for about 10 minutes, then 150 degrees, 12 minutes. Five-nut mooncake recipe and recipe 7

Ingredients details

Main ingredients:

Water-oil dough: 150 grams of ordinary flour, 60 grams of butter, fine sugar 25g, 42g water

Pastry dough:

100g low-gluten flour, 50g butter

Filling:

Cashew nuts , almonds, walnuts, peanuts, black sesame seeds, melon seeds, raisins, rock sugar, hawthorn preserves, honey, black sesame paste, sesame oil, sugar, white wine

Production method

1. Melt butter in water, add sugar, and mix well.

2. Sift in the flour and stir.

3. Knead into dough and let it rest for 20 minutes.

4. Pastry Knead the butter and low-gluten flour evenly with your hands, knead into a dough, and let it rest for 15 minutes.

5. Divide the water-oil dough and puff pastry dough into equal sizes.

6. Take a small water-oil dough and flatten it.

7. Place the small puff pastry dough on the flattened water dough.

8. Wrap the pastry dough with water and oil dough.

9. Place the wrapped dough with the seam facing up on the chopping board. Use a rolling pin to roll the dough into an oval shape.

10. Roll the rolled out dough from the outside to the inside.

11. Use the rolling pin to roll the rolled dough into an oval shape again.

12. Roll up the dough again.

13. Flatten it with your hands.

14. Use a rolling pin to roll the flattened dough into a round shape.

15. Place the five-nut filling in the center of the dough sheet.

16. Wrap the five-nut filling with dough.

17. After wrapping, gently press it flat with your hands.

18. Place the wrapped dough, seam side down, on the baking sheet. Brush the surface of the dough with egg yolk. Sprinkle some white or black sesame seeds. Bake in the oven at 200 degrees on the middle rack for 20-25 minutes, until the surface is golden brown. How to make and recipe 8 of five-nut mooncakes

How to make Cantonese-style five-nut mooncakes

Ingredients:

Ingredients: 293 grams of flour, 188 grams of inverted syrup, 68 grams of peanut oil, 3 grams of water,

Accessories: 60 grams of walnut kernels, 90 grams of sunflower seed kernels, 60 grams of cashew nuts, 40 grams of pumpkin seed kernels, 60 grams of peanut kernels, appropriate amount of sesame seeds, cranberries 37 grams, 80 grams of fine sugar, 40 grams of maltose syrup, 120 grams of purified water, 15 grams of high-strength liquor, 45 ml of cooked peanut oil, 170 grams of cooked glutinous rice flour, 1 egg yolk and 1/4 egg white

Method:

1. Process all kinds of dried nuts first. All dried fruits need to be roasted before use. Put the dried fruits in the oven and bake at 160 degrees for about 5-8 minutes until the aroma develops (the white sesame seeds should be roasted until they turn yellow in color). After the roasted dried fruits have cooled, cut the walnuts and cashews into small pieces. Different dried fruits may take different roasting times. Try to roast different types of dried fruits in batches and do not put them in the oven together

2. Cut all the prepared dried fruits and cranberries into thin strips and put them in Mix evenly in a large bowl

3. Pour in fine sugar, maltose syrup, white wine, vegetable oil, and purified water

4. Stir evenly with chopsticks

5. Finally Add cake flour, and then knead into a ball to form five-nut filling. When adding cake flour, be careful. The amount of cake flour may vary depending on the actual situation. It is not necessary to add all of it. As long as the kneaded five-nut filling is soft. The hardness is just right

6. Cover the prepared five-nut filling with plastic wrap and let it sit for half an hour. If there is no oil leakage or separation, it means that the five-nut filling is done successfully

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7. Pour the inverted syrup into a bowl, add the soda water and mix well

8. Pour the syrup into the container, add the soda water and mix well. Add peanut oil and mix well. (You can use a spatula to mix evenly) Then pour half of the all-purpose flour and mix with a spatula until even and grain-free. Pour in the remaining flour, mix well (make sure the sugar, oil and flour are fully mixed), wrap in plastic wrap and place in the refrigerator to relax for an hour, preferably overnight

9. Weigh carefully , then add the filling, adjusting the ratio of filling to skin according to your needs.

The best recommendations are 2:8 and 3:7. I use a 63g mold to make 65g mooncakes. The ratio is 4:6, the crust is 26g, and the filling weight is 39g

10. Place the dough Divide the ingredients, knead them into a round shape, and carefully flatten them in your hands until they are about the size of a dumpling wrapper. Add the fillings and carefully push the dough upwards with the tiger’s mouth

11. Arrange the closing edges so that there are no gaps. , and roll it into a round shape

12. Roll the mooncake dough into a cylindrical shape, throw it into the flour and roll it to coat the surface with flour. This will make it easier to press into the mold and prevent the edges from being damaged. Put the mooncake base into the mold

13. Press the pattern on the baking sheet

14. If the surface of the mooncake is too dry, Spray a small amount of water on the surface

15. Preheat the oven to 180 degrees, middle layer, upper and lower heat, bake for 6 minutes, take it out and let it cool slightly, use a brush to brush the egg yolk liquid (or whole egg liquid) and turn 180 degrees , bake for another 16 minutes, take out and let cool

16. After the baked mooncakes are cool, they can be packaged.

Leave it at room temperature for 2-3 days, and it can be eaten after the skin returns to oil.