Moon cake skin ingredients converted into syrup 90g 1g water chestnuts peanut oil (or corn oil) 30g all-purpose flour (ordinary flour) 120g 6g milk powder Five filling ingredients 40g walnut kernels 40g cashews 40g pumpkin seeds 40g.

40g large almonds (or peanuts) white sesame seeds 38g dried pineapple (or various preserved fruits) 38g 20g raisins (or dried cranberries) 70g fine sugar 70g water (cold white) 8g high liquor 28g corn

Oily glutinous rice flour (fried) 65g all-purpose flour (fried) 35g egg yolk # Used to brush the surface with egg yolk.

How to eat your favorite five-nut mooncake with one tablespoon of white eggs (mixed with egg yolk)?

First of all, to make the five-nut filling, preparations must be done in advance. All kinds of dried fruits must be roasted (or fried) in advance, and each dried fruit must be roasted in the oven separately.

The approximate reference time is 160 degrees, 4 ~ 6 minutes.

Only the peanuts take longer to roast, about 10 minutes.

The specific temperature and time can be flexibly controlled according to your oven.

Cut the roasted larger dried fruits into small pieces, don’t break them too much!

Peanuts need to be peeled, but walnuts do not.

Then cut the dried pineapple into small pieces and cut the raisins (dried cranberries) once or twice.

Might as well cut them lengthwise into strips and disguise them as the little green and red strands you had before.

Put all the chopped dried fruits, dried fruits, white sesame seeds, and fine sugar into a bowl and mix evenly.

Set aside.

★★★★Attached is an important one!

If the nuts you buy are ripe!

Very crispy!

Then don’t bake it!

Use it directly!

If the air humidity in your place is high and the dried fruits you buy are relatively soft, you need to bake them again until they become flat.

Put the syrup in a bowl, add water and stir in the vegetable oil.

Mix flour and milk powder, sift and add.

Similarly, put on disposable gloves, rub it with your hands, cover it with plastic wrap, and let it sit for 1 to 1.5 hours.

Before the dough rests for about half an hour, add vegetable oil to the previous dry fruit mixture and mix well, then add water and white wine, stir slightly and mix well.

Finally, add the pre-fried glutinous rice flour and all-purpose flour (put the glutinous rice flour and all-purpose flour into the pot together and stir evenly with chopsticks).

Wear disposable gloves and rub.

Use various methods to bring this mixture together and knead it into a ball.

(It doesn’t matter if you squeeze hard. If the force is too small, you will feel that you can’t pinch it.) Cover with plastic wrap and let it sit for half an hour.

Set aside.

After leaving the mooncake skin and five-nut filling for about the same time, separate the mooncake skin and five-nut filling according to a ratio of 3:7.

What I use here is a 50g mooncake mold.

15 grams of mooncake skin and 35 grams of five-nut filling.

Can make about 15 to 16 mooncakes.

Of course, you can also divide it according to the ratio of 2:8, but packaging will test your skills.

But I personally think it won’t taste good if the skin is too thin.

In the past few years, every time I make mooncakes, my family doesn’t like them.

Purely my opinion.

Take a piece of dough and place it in the palm of your left hand.

Use the fingertips of the three fingers of your right hand to slowly flatten it, spread it flat and enlarge it, and put the five-nut filling.

It is recommended to wear disposable gloves!

Otherwise it will stick!

I came here to take pictures to see it more clearly, but I wasn’t wearing gloves this time.

) Gently clasp the left hand to the right hand, slowly pick it up with the left hand, and buckle the skin on the filling like a small hat.

Wrap the skin up and down, turn it over, put it into the tiger's mouth, and use the roots of your thumb and index finger to slowly push the skin up from the bottom, gently.

Keep an eye on the bottom of the dough as you push.

If the bottom dough is very thick, slowly push up from the bottom.

Cook until the filling is completely covered and the seal is smoothed out to form a smooth ball.

The thickness of the cake is basically even.

After all packages are wrapped, place them at a distance.

Take one of them, gently roll it into a cylinder shape, and apply a little dry powder.

Use the mold to gently place the mooncake on the dough and press down evenly.

Take off the mold, and various beautiful patterns immediately appear in front of you.

After everything is pressed, place it on the baking sheet one by one, leaving some space in between.

Spray a thin layer of water with a spray bottle, place in an oven preheated to 200 degrees, bake for five minutes to set, take out, and lightly brush with a thin layer of egg yolk.

Dip the brush into less egg liquid each time, don't be greedy, and don't let the egg liquid accumulate in the grooves of the pattern.

Brush only the surface, not the sides.

★Use a brush as much as possible, which can not only reach the fine points, but also sweep out the accumulated egg liquid.

It is best not to use a silicone brush.

After brushing everything, place it in the middle rack of the preheated oven and bake at 190 degrees for 13 to 15 minutes.

Note the observation in the middle.

If your oven colors quickly, cover it with tin foil in time to prevent it from coloring too darkly.

After the mooncakes are baked, cooled, sealed and stored for at least two or three days, they will taste softer and moister, which is commonly known as 'oil return'.