Mooncake skin materials

90 grams of inverted syrup

1 gram of yangshui

30 grams of peanut oil (or corn oil)

120g all-purpose flour (ordinary flour)

6g milk powder

Ingredients for five-nut filling

40g walnut kernels

40g cashews

40g pumpkin seeds

40g almonds (or peanuts)

38g white sesame seeds

38 grams of dried pineapple (or various preserved fruits)

20 grams of raisins (or dried cranberries)

70 grams of fine sugar

Water (cool boiled) 70 grams

8 grams of high-quality liquor

28 grams of corn oil

65 grams of glutinous rice flour (fried)

Medium-gluten flour (fried) ) 35 grams

Egg yolk # Brush the surface with

One egg yolk

One tablespoon of egg white (mix thoroughly with egg yolk)

What is your favorite way to make five-nut mooncakes?

First make the five-nut filling. The preparations should be done in advance. All kinds of dried fruits should be roasted in advance (or fried). Bake in separate ovens. The approximate reference time is 160 degrees middle level, 4 to 6 minutes. Only the roasting time of peanuts is relatively long, about 10 minutes. The specific temperature and time can be flexibly controlled according to your own 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 need to be peeled.

Cut the dried pineapple into small dices, and cut the raisins (dried cranberries) once or twice. It is better to cut them lengthwise into strips, pretending to be the green and red shreds you have eaten before.

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

★★★Added an important one! If the nuts you buy are ripe! Very crispy! Then no need to bake! 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 are crisp.

Put the converted syrup into a bowl, add sour water and vegetable oil and stir evenly.

Mix all-purpose flour and milk powder, sift, and add.

Wear disposable gloves as well, knead it into a ball with your hands, cover it with plastic wrap and let it sit for 1 to 1.5 hours.

About half an hour before the dough is left to rest, add vegetable oil to the previously chopped dried fruit mixture and mix well, then add water and white wine, stir slightly, and mix evenly.

Finally, add the previously fried glutinous rice flour and all-purpose flour (put the glutinous rice flour and all-purpose flour into the pot together and stir-fry over low heat) and stir evenly with chopsticks.

Wear disposable gloves to grasp and knead, and use various methods to bring the mixture together and knead it into a ball. (It doesn’t matter if you grab it hard, but if the force is too small, it will feel like it won’t form a ball.) Cover and keep fresh Let the membrane sit for half an hour and set aside.

After the cake skin and five-nut filling are left to rest at about the same time, divide the mooncake skin and five-nut filling into a ratio of 3:7 respectively. I am using a 50g mooncake mold here. 15 grams of mooncake skin and 35 grams of five-nut filling. It can make about 15 to 16 moon cakes.

Of course it can also be divided into a ratio of 2:8, but it requires more technical skills when wrapping. But I personally think that the crust is too thin and the taste is not very good. In the past few years, every time I made mooncakes, the crust was thin and the fillings were big. My family didn’t like it. This is purely a personal opinion.

Take a piece of pie crust dough and place it in the palm of your left hand. Use the pads of the middle three fingers of your right hand to slowly flatten it, spread it out and enlarge it, and put a five-nut filling on it.

It is recommended to wear disposable gloves! Otherwise it will be sticky! (I came here to take pictures to see it more clearly. This is the only one without gloves.)

Gently put your left hand on your right hand, and slowly pick up your left hand. The crust of the pie is like a small hat. Button on the stuffing.

Wrap the sides of the pie crust downwards, turn it over, and place it in the tiger's mouth. Use the roots of your thumb and index finger to slowly push the pie crust upwards from the bottom. Be gentle. Observe the dough at the bottom while pushing. If the dough at the bottom is thick, slowly push upward from the bottom.

Until the filling is completely covered, seal and smooth into a smooth ball. The thickness of the pie crust is basically even.

After wrapping everything, place them at a distance.

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

Gently buckle the mooncake mold onto the dough and press down evenly.

Remove the mold, and various beautiful patterns will immediately appear in front of you.

After everything is pressed, place it on the baking sheet one by one, with space in the middle.

Spray a thin layer of water with a watering can, put it in a preheated oven at 200 degrees, bake for five minutes to set, take it out, and lightly brush with a thin layer of egg yolk liquid. Dip the brush into the egg liquid a little less each time, don't be greedy for too much, and don't let the egg liquid accumulate in the grooves of the pattern. Only brush 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.

Pay attention during the process. If your oven colors quickly, cover it with tin foil in time to prevent the color from getting too dark.

After the mooncakes come out of the oven, let them cool and keep them sealed for at least two or three days before they taste softer and moister, which is commonly known as ‘‘oil return’’