Unknown main ingredients

450g low-gluten flour (dough)

140g vegetable oil (dough)

Invert sugar (dough) 160 grams

1 egg (dough)

50 ml milk (dough)

4 grams of water (dough)

Accessories

100g cashew nuts (stuffing)

100g pumpkin seeds (stuffing)

100g walnut kernels (stuffing)

Pine nuts (stuffing) 100g

Peanuts (stuffing) 100g

Black sesame (stuffing) 50g

White sesame (stuffing) 50g

50g raisins (stuffing)

300g flour (stuffing)

180g purified water (stuffing)

< p>Tasteless vegetable oil (stuffing) 150g

White sugar (stuffing) 100g

Maltose (stuffing) 125g

White wine (stuffing) 30 grams

Step 1: How to make five-nut mooncakes

100 grams of cashew nuts,

Step 2: How to make five-nut mooncakes

100 grams of pumpkin kernels

Step 3: Home-made recipe for five-nut mooncakes

100 grams of walnut kernels

Step 4: Simple recipe for five-nut mooncakes

< p>100 grams of pine nuts

Step 5: How to make five-nut mooncakes

50 grams of peeled white sesame seeds

Step 6: How to make five-nut mooncakes

< p>50 grams of black sesame seeds

Step 7: How to fry five-nut mooncakes

100 grams of peanuts

Step 8: How to cook five-nut mooncakes

50 grams of raisins (I used dried blueberries)

Step 9: How to stew five-nut mooncakes

First roast the cashews, peanuts, walnuts and pumpkin seeds

< p>Step 10: How to stir-fry five-nut mooncakes

Oven at 180 degrees for about 8-10 minutes, until cooked and fragrant, watch carefully and turn over in the middle to avoid burning. You can also bake them separately

Step 11: How to stir-fry five-nut mooncakes

Take out the roasted nuts immediately, let them cool, and peel them.

Step 12 How to make five-nut mooncakes

Take a clean wok without oil, put the pine nuts and sesame seeds in and fry them until cooked

Step 13 Five How to fry nut mooncakes

Medium-high heat, stir-fry constantly. When the nuts turn slightly brown, turn off the heat, pour in and let cool.

Step 14: How to cook five-nut mooncakes

After cooling the nuts, rub the peanut and walnut skins together, rub them off as much as possible, and then use a knife on the chopping board several times Chop it

Step 15: How to stew five-nut mooncakes

Put the chopped nuts and sesame and pine nuts into a larger basin and set aside

Step 16: Preparation of five-nut mooncakes

Weigh out 300 grams of flour,

Step 17: Preparation of five-nut mooncakes

150 grams of corn germ oil,

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Step 18: How to make five-nut mooncakes

Pour the corn oil into the wok and heat it over medium-low heat. Do not burn it too hot, and do not use high heat, otherwise the flour will fall down. It's mushy,

Step 19 Recipe for Wuren Mooncakes

After the oil is warm, add the flour to the pot, then mix quickly, stir-fry over medium-low heat for 3-- 5 minutes, stir evenly, stir-fry until fragrant and let cool

Step 20 Five-nut mooncake recipe

After the flour has cooled, start to adjust the filling: 125 grams of maltose, maltose It is relatively hard and difficult to remove. You can microwave it over high heat for about 40 seconds.

Step 21 How to make five-nut mooncakes

Pour 100 grams of sugar, 180 grams of water, and 30 grams of white wine into the previously fried nuts, and stir evenly

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Step 22 How to make five-nut mooncakes

Fold in the fried flour and let it cool down, knead and stir until completely combined and mix well

Steps 23 A complete recipe for making five-nut mooncakes

The above is the method for making the fillings of five-nut mooncakes. After making the mooncake fillings, the next step is to make the mooncakes! How to make the cake crust: 450 grams of cake flour, 160 grams of xylitol inverted syrup, 140 grams of vegetable oil, 1 egg, 50 ml of milk, and 4 grams of sour water. I still use the recipe I adjusted last year, but this one is slightly larger! I made 50 grams of mooncakes and made 33 pieces using 25 grams of skin. Pour invert syrup, vegetable oil (corn germ oil or sunflower oil is acceptable), eggs, milk, and water into a basin

Step 24: How to make five-nut mooncakes

Use an egg beater to quickly and vigorously beat until completely combined

Step 25 of the five-nut mooncake recipe

Pour in the cake flour,

Step 26 of the five-nut mooncake recipe Complete recipe

Use a spatula to stir and press until it is smooth and free of cornstarch particles. Do not over-stir and knead to prevent the flour from glutening. After the flour becomes glutened, the skin will not be smooth and the pattern will shrink during the baking process. Out of sight. Cover the mixed dough with plastic wrap and let it rise for 30 minutes

Step 27 Recipe for Five-Ren Mooncakes

Prepared Five-Ren Filling

Step 28 Five A complete recipe for making mooncakes with kernels

Divide into 30 grams each, hold it tightly and then roll it into a round shape

Step 29 A complete recipe for making mooncakes with five kernels

Do not roll them all at once Come out, knead out a part first, and then knead it again after it is used up. The amount of dough should be used as the criterion. The filling can be left, but the dough should not be left.

Step 30: Recipe for Five Kernel Mooncakes

< p>Take out the dough and roll it into strips, divide it into equal portions of 20-25 grams each, and roll them into balls

Step 31: How to make five-nut mooncakes

I took 25 grams , the skin is not too thick, my family doesn’t like thin skin, and it is difficult to wrap if the skin is thin. The total weight is 50 grams, so you can adjust the ratio of skin and filling by yourself

Step 32: How to make five-nut mooncakes

Crush the dough in the palm of your hand,

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Step 33 How to make five-nut mooncakes

Put in a piece of five-nut filling, roll up the dough, and wrap it up! The closing bag is sturdy. Complete all steps in sequence

Step 34: How to make five-nut mooncakes

If there are any uneven spots, straighten them out a little bit.

Step 35: How to make five-nut mooncakes< /p>

Use a 50g mold and roll the mooncake embryo into an oval slightly when placing it

Step 36: How to make five-nut mooncakes

Put it into the mold

Step 37: How to make five-nut mooncakes

Press out the mold

Step 38: How to make five-nut mooncakes

Complete everything and arrange on the baking sheet Up,

Step 39: Comprehensive recipe for five-nut mooncakes

In the middle of the oven, heat 180, lower heat 150,

Step 40: Comprehensive recipe for five-nut mooncakes< /p>

Bake for about 10 minutes

Step 41 How to make five-nut mooncakes

Prepare an egg yolk instead of egg white, add half the amount of pure water to the egg yolk, and mix it with Together, mix well

Step 42 Five-nut mooncake recipe

Take out the mooncake after 10 minutes, brush it with egg wash,

Step 43 Five-nut mooncake A complete list of how to make mooncakes

Tips: If you don’t pay attention when brushing the egg liquid, small bubbles will be produced, which will affect the appearance after baking. Therefore, after all the egg liquid is brushed, scrape the brush clean and stand it upright. There will be bubbles or uneven spots on the brush head, just brush them all once.

Cooking Tips

Put the mooncakes brushed with egg wash back into the oven and bake for about 5 minutes. Regarding time and temperature, they may not be suitable for all ovens. Therefore, friends who are making it for the first time should pay attention to the coloring of the mooncakes to avoid burning them. The bottom of the mooncakes will color faster. If the temperature is difficult to control, you can cover the baking sheet with a layer of tin foil. Insurance.

Take out the baked mooncakes and place them on the grill to cool. The skin of freshly baked mooncakes is relatively crisp and hard, and needs to be sealed and stored for 1-3 days. After the mooncakes are oiled, the skin will become softer and have the best taste