How to make five-nut mooncakes

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  1.Pour the inverted syrup and peanut oil into a basin and stir evenly, add the sour water and stir evenly.

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  2.Sift in flour and custard powder and mix evenly, wear disposable gloves and knead into a ball

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  3.Put it into a fresh-keeping bag, seal it, and let it proof at room temperature for more than 2 hours.

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  4.When the pie crust is proofing, divide the five-nut filling.My filling is 30 grams each.20 grams of pie crust.Can make about 12.If you like thin skin, you can divide the proportion yourself.

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  5. Flatten the crust in your hands, put the fillings on it, and use the tiger’s mouth to carefully remove the crust Push up.Arrange the closing edge without any gaps and gently round it into a round shape

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  6.The thickness of the pie crust is uniform

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  7. Apply a little cornstarch, gently put it into the mold, and lay the mold flat On the baking sheet, press down evenly

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  8. Take off the mold and a beautiful The pattern is right in front of you

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  9.After everything is pressed, spray mist water to prevent cracking.Remember not to spray too much.

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  10.Put it into the oven preheated 5 minutes in advance, and set the middle layer at 180 degrees for 6 minutes

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  11.After setting the shape, take out the baking pan and let it cool, then lightly brush it with egg yolk liquid.Remember to apply a thin layer.

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  12.Be sure to scrape off the excess egg liquid on the edge of the bowl

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  13.This is the egg yolk liquid that has been brushed twice

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  14. Reheat the oven to 180 degrees and continue to bake on the middle rack for about 15 minutes.The color of the freshly baked mooncakes is not very pretty

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  15. Leave it for about two days and the oil will look good.Got it!