Ingredients
Invert syrup ( 365g ) | Low-gluten flour ( 690g ) |
Corn oil ( 150g ) | Five-nut filling ( 1200g span> ) |
Lishui ( 10 grams ) | Egg yolk ( 2 pieces ) |
How to make Cantonese five-nut mooncakes
2.Weigh the required ingredients and set aside.
3. Stir the corn oil, syrup, and syrup.
4.Sift in the flour and use a spatula to knead into a dough.
5. Leave it for more than 1 hour.
6. Divide the dough into 24 portions, each about 50 grams, add the filling Divide into 24 pieces, 50 grams each.(100g mooncake)
7. Take the dough and knead it into a thin pancake skin with your hands, and put it in Five kernel stuffing, slowly close the mouth.
8. Knead into a round shape, wrap them in turn, and dip in flour.
9.Put it in the mooncake mold and press out the pattern.Spray water on the surface.
10. Preheat the middle layer of the oven to 200 degrees and bake for 5 minutes to set.
11. Take out the surface and brush it with egg yolk water.
12.Put it into the oven at 170 degrees for 15 minutes.
13. Take out and let cool.
1.Picture of finished product.
Tips
1.The oven temperature is adjusted according to the temperament of your own oven.
2.Add a little water to the egg yolk to make egg yolk water.
3.Freshly baked mooncakes are very hard and it is best to reheat them within three days.
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