Five-nut barbecued pork mooncake, this sweet yet salty delicacy carries the feeling of reunion during the Mid-Autumn Festival.
If you want to make this must-have Mid-Autumn Festival snack at home, master the following tips and your five-nut barbecued pork mooncake will be amazing.
The soul of the filling: The selection of five kernels and five kernels is very important. Choose melon seeds, almonds, peanuts, walnuts and sesame seeds with plump particles and bright colors.
When using materials, the proportions should be adjusted according to personal preference.
In order to have a rich taste, it is recommended to add several kinds of nuts after roasting them. This can stimulate the aroma of nuts and make the five-nut filling more attractive.
The finishing touch of barbecued pork: In the authentic five-nut barbecued pork mooncakes with homemade secret recipe, barbecued pork is essential.
Try making your own barbecued pork so you can better control the sweetness and saltiness.
Choose fat and lean pork belly, marinate it with barbecued pork sauce, dark soy sauce, cooking wine, etc., then grill or steam it.
The fat part of the barbecued pork should be cut into small cubes so that the taste will not be affected when making mooncakes.
Flexibility of the dough: The dough of King of Ghee mooncakes is the key, directly affecting the crispness and texture of the mooncakes.
It is recommended to use high-quality ghee such as Anjia or President, which have a lower melting point and can make the dough crisper.
When kneading the dough, first cut the ghee into small pieces and then knead it into a ball with cold water and flour.
Be careful not to over-knead the dough, otherwise it will affect the crispiness of the dough.
Filling technique: When making five-nut barbecued pork mooncakes, skillfully rolling strips into strips can ensure even distribution of fillings.
Roll the five-nut filling and diced barbecued pork into long strips, then roll the dough into a round shape and wrap the filling strips in it.
When wrapping the filling, pinch it tightly from both sides to the middle, and then from the middle to the surrounding sides to prevent the filling from leaking out.
Baking Tips: Temperature and Time When baking mooncakes, temperature and time are key.
Preheat the oven to 180 degrees, put the mooncakes in, bake for 10 minutes, then take them out, brush with a layer of egg wash, and bake for another 10 minutes.
This makes the mooncakes golden and crispy on the outside, but soft and delicious on the inside.
Tips for preservation: The baked five-nut barbecued pork mooncakes should be stored in a cool and dark place away from light.
Excessive temperature or direct sunlight will affect the taste and shelf life of mooncakes.
Mooncakes stored in a sealed container can be stored at room temperature for about a week.
If you want to extend the storage time, you can put the mooncakes in the refrigerator and they can be stored for up to one month.
The carefully crafted five-nut barbecued pork mooncake is not only a symbol of reunion during the Mid-Autumn Festival, but also a delicious treat.
By mastering these tips, I believe you can also make amazing five-nut barbecued pork mooncakes, adding a sweetness and beauty to your Mid-Autumn Festival.