Ingredients?

Cake crust

73g inversion syrup

1.5g water

100g all-purpose flour

Peanut oil 27g

Five-nut golden leg stuffing

Jinhua ham 40g

Walnut kernel 80g

Pine nut/ Terminalia 40g

Melon seeds 40g

Almond slices 20g

White sesame seeds 20g

Sugared winter melon 60g

20g kumquat cake

60g fine sugar

55g cake powder

25g honey

20g peanut oil

Sesame oil 20g

15g of high-flavor liquor/brandy

8g soy sauce

Egg liquid

1 egg

How to make Cantonese-style five-nut and golden-legged mooncake?

Add syrup into the syrup and mix well before proceeding to the next step.

Add peanut oil and mix thoroughly.

Add sifted flour and knead into a ball. Wrap with plastic wrap and rest for 3 to 4 hours, no more than 4 hours.

Bake the nuts in the oven at 160 degrees for a few minutes, until the nuts turn slightly yellow and the aroma wafts out. It is generally recommended to bake them separately, but I throw them all in together every time and think there is no problem.

When the nuts are roasted, you can take out kumquat cakes, winter melon strips and Jinhua ham. I used ham slices.

Chop kumquat cake, winter melon strips and Jinhua ham into small pieces and mix.

Ham is very salty, so don’t be greedy and put too much in it. Moreover, it is best to chop these three ingredients into small pieces, otherwise you will eat a large piece of ham/kumquat cake/winter melon strips in one bite, which will all taste very strong...

The nuts should also be chopped after roasting. , novices are advised to chop it a little, otherwise the nuts will easily pierce the crust when wrapping. After cutting, add to the ingredients in step 6 and mix evenly.

Add fine sugar and cake flour and mix evenly, then add all the liquid part of the filling and mix thoroughly. The filling seems to be loose now, but don't worry, you can pinch it later. Form a group.

Divide the risen dough into 10 portions, about 20g each.

After dividing, cover with plastic wrap and let it rest for about 10 minutes. Next you can work on the filling.

Divide the filling into portions of about 52g, pinch them tightly.

After everything is divided, you can start wrapping. Dip a little cake flour on your hands and place the dough in the palm of your hand.

Use your other hand to press into smooth slices.

Place the filling on the crust.

Wrap it up, being careful not to spread the filling.

Use the tiger's mouth to push up the pie crust evenly, being careful not to break it.

Close the mouth and place it with the seam facing down.

Every time you make one, cover it with plastic wrap. It is best to place it on oil paper, otherwise it will easily break when you pick it up later.

After everything is wrapped, you can take out the mold and prepare the embossing pattern.

Roughly roll the wrapped mooncake into an oval shape so that it can fit into the mold, and then apply a thin layer of cake flour on the surface of the mooncake so that it will not stick to the mold. It is not recommended to sprinkle cake flour into the mold.

Put the mooncakes into the mold and press until the bottom is filled with the mold.

Gently knock the mooncakes out of the mold.

Comparison picture, pour the cake powder into the mold, then knock out the cake powder in the mold and then emboss the flowers. Even if it feels clean, there will still be residual cake powder. The resulting mooncake will look like As shown in the picture, although it does not affect the food, it does affect the appearance.

Spray a thin layer of water on the mooncakes. Preheat the oven to 200 degrees with upper and lower tubes on the middle layer. Bake the mooncakes for 5 minutes before taking them out.

Next, prepare the egg yolk liquid. Separate an egg, take the whole egg yolk and a spoonful of egg white (the bowl on the left), and mix evenly.

Use a brush to dip a small amount of egg yolk liquid into the mooncakes and brush it thinly and evenly. Do not brush too much

After all is brushed, put it into the oven and continue baking for about 15 minutes. Pay attention to observation. , bake until the mooncake surface is golden brown.

After the mooncakes are completely cooled, seal them and leave them at room temperature for 2-4 days. The oil will return to the cake skin and become oily and soft. Of course, it’s also delicious to eat directly after baking. The crust is crispy and fragrant!

Tips

1. The amount of this recipe can be used to make ten 72g mooncakes. If you want to make different grams, adjust it according to the proportion.

2. Traditional five-nuts include olive kernels, but they are difficult to buy, so I used pine nuts instead of olive kernels. It is naturally better if you can buy them.

3. It is recommended that novices chop the nuts into small pieces so that they are not easily broken when wrapping the pie crust, but eating large nuts will give you a great sense of satisfaction.

4. Be sure to use light-flavored liquor. Since I don’t have light-flavored liquor at home, I tried using strong-flavored liquor instead. The finished product smelled like wine and was disliked by my family.

5. The filling of my recipe is relatively loose due to the relatively small amount of oil, but I personally don’t think it is hard. Instead, I think it tastes more fragrant and crispier. I personally like this state. If you like a moist and sticky texture, you can appropriately increase the amount of oil in the filling, add some boiled water, and then add a little more cake flour according to the increased liquid amount, and slowly add it until you reach the desired state.

6. The ham I use is Jinhua ham. Wash it directly and cut it into cubes. If you are not sure, you can steam it in water in advance. Do not use an oven or microwave as it will be too dry.