How to make Cantonese-style five-nut mooncakes

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  1. Mix inverted syrup, citrus water and peanut oil, Use a hand whisk to beat and emulsify

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  2.Sift in flour, milk powder, and knead into Form the dough, cover with plastic wrap and let stand for 2 hours

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  3.Crust and filling ratio It is 3:7.Divide the cake crust into 23 grams and the mooncake filling into 52 grams.My mooncake mold is 75 grams

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  4. Prepare a water spray bottle like this.Spray some water on the surface of the mooncakes one minute before entering the oven

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  5. Use a piece of ice skin to flatten it, add the mooncake fillings, slowly round it into a round shape and close the mouth, pat some flour on the surface of the mooncake, put some flour in the mold, and then Pour out the excess flour, press the mold, preheat the middle and lower layers of the oven to 190 degrees, and bake for 7 minutes.Take out the mooncakes and let them cool.Brush the mooncakes with egg wash.Brush the surface and sides without brushing.Put them in the oven and bake for 5 minutes before taking them out.Let cool once, brush with egg wash, and bake for another 5 minutes.To make the egg wash: beat an egg yolk, add a tablespoon of egg white, stir evenly, and sift once.If you only brush the egg yolk liquid, the surface of the mooncake will be darker.The color is relatively light when it is baked, but the color will be beautiful after sealing and returning the oil

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  6. It comes out of the oven and cools down naturally

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  7.Look inside

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  8. After sealing for 2 days, the crust will become soft, and the crust will be very hard just after baking