Guangdong thick-skinned five-nut mooncake is one of the traditional folk foods of Guangdong during the Mid-Autumn Festival. It is characterized by rich oil, thin skin, many sinks, beautiful shape, rich oil but not greasy at all, and patterns. Clearly, here’s how to make Guangdong thick-skinned five-nut mooncakes.

How to make old-fashioned five-nut mooncakes?

Soften the butter at room temperature, add white sugar and whole egg liquid.

Use an electric mixer to beat the eggs until they are white and puffy, two or three times in size, and become feathery. Add rice oil or corn oil and continue to beat with an electric whisk until thick, as shown in the picture above. Sift in the flour and mix well with a silicone spatula to form a dough. During this period, adjust the amount of flour according to the condition of the dough. The range should be within 10 grams. A successful dough will have no oil leakage.

Making the filling: Mix the cooked flour, sugar, sugar rose, sesame oil, rice oil or corn oil with chopsticks, and break them up so that the flour can fully absorb the oil and become a drier mixture, then add the crushed Mix appropriate amounts of cooked peanuts, chopped cooked walnuts, raisins, and cooked sesame seeds with chopsticks. The mixed filling looks like the picture.

Take out the dough and divide it into 21-25g small dough. This recipe can make 25-30 moon cakes.

Take a small dough and press it into a dough to make the edges thinner for later filling.

Put in the fillings. The size of the fillings depends on personal preference. Because the fillings of this mooncake are dry and not easy to wrap, it is recommended that the skin:filling be 1:1, and beginners can adjust it to 3:2 .

Slowly close the skin upwards with your hands, pressing the filling while closing the skin.

The dough is ready.

Use a 50g mooncake mold to press the mooncake into the desired shape. Brush the surface with egg yolk liquid, you can also use whole egg liquid.

Preheat the oven to 175 degrees for 10 minutes, then bake in the oven for 20-25 minutes.

The old-fashioned five-nut mooncake is ready

As can be seen from the crust, the mooncake is relatively light and not as sweet as the Cantonese style.

When the mooncake is cut, the filling is dry and loose, with a soft and fragrant taste and low sweetness. It is not advisable to put too much raisins and sesame seeds, otherwise it will affect the taste.