Health benefits
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Honey: nourish the spleen and stomach
Ingredients
Yigudao flour ( 400g ) | Invert syrup ( 130g ) |
Laoshui ( 2g ) | Corn oil ( 130g ) |
Sesame oil ( 10g ) | Peanut oil ( 80g ) |
Nuts ( 300g ) | Cooked glutinous rice flour ( 100g ) |
Honey ( 30g ) | One egg ( about 45g ) |
How to make crispy five-nut mooncakes
1.300 grams of nuts, peanuts, almonds 50 grams each of wood, cashew nuts, melon seeds, walnut kernels, and black and white sesame seeds, 60 grams of pumpkin kernels
2.Put it into a large bowl, add 130 grams of white lotus paste, 30 grams each of corn oil and peanut oil, 30 grams of honey, and 100 grams of cooked flour, mix well and form a ball
3. Add 2 grams of baking powder to 400 grams of all-purpose flour, and stir evenly
4.Put 130 grams of inverted syrup, 4 grams of sour water, 100 grams of corn oil, and 30 grams into a bowl of yellow raw oil and about 10 grams of sesame oil, stir evenly and let stand for 10 minutes
5.The ratio of skin to filling is 1:1, made 24 pieces
6. Press the skin and wrap it with the filling
7.Tidy up after wrapping
8. Use abrasive tools to press out mooncakes
9.Preheat the oven in advance and bake at 170 degrees for 8 minutes
10.Take out other egg liquid and brush it evenly in small amounts and many times
11. Bake in the oven at 170 degrees for 15 minutes, and the fragrant five-nut mooncakes are ready
12.So crispy
Tips
The crust does not need to be molded for too long.If it is too long, it will be difficult to wrap.The temperature of each oven is different.Pay attention to the changes in the mooncakes when baking
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