How to make cashew nut mooncakes

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  1.Mooncake skin material

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  2. Prepare 200 grams of Dan cake powder, 150 grams of syrup, 50 grams of corn oil, and 4 grams of water..Stir together the syrup, corn oil and sour water.

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  3.Put in the flour and stir, basically this state



4. Wear gloves, knead evenly, wrap in plastic wrap and leave for 1-2 hours.

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  5. About 150 grams of dried fruit (should be roasted until fragrant, you can add some peanuts and melon seeds) Together, I didn’t put it in order to save trouble)

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  6.Crush it with a rolling pin and add cooked black Ground sesame seeds, rock sugar (I used 20 grams of honey and 10 grams of osmanthus instead) 15 grams of corn oil and stir

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  7.Add an appropriate amount of glutinous rice flour and water

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  8. Knead the filling into 40 pieces Gram size, (this is a 63-gram mold for me, so I’m afraid the filling will be sweet and the crust will be thicker.If a 50-gram mold can have a crust of 15 grams and a filling of 35 grams)

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  9.The mooncake skin is divided into 23g sizes

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  11. Dip a little dry powder on the surface of the wrapped mooncake dough and put it into the mold..Remember to put some dry powder in the mold, put it in every time, pour it in and then pour it out, so that the inner wall of the mold is coated with a thin layer..

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  12. Just press the mold for the first time and it will feel a little firm.Press down to place the mooncake on the tray

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  13. Preheat the oven to 200 degrees and brush the surface of the mooncakes Water to prevent cracking, put it in the oven for 8 minutes, take it out, and brush with a layer of egg wash.Then put it in the oven at 180 degrees for 10 minutes.

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  14.The prepared mooncake cling film is placed at room temperature for a period of time before being packaged and bagged.