Ingredients
Inversion syrup (mooncake main ingredient) ( 140g ) | Lishui (mooncake main ingredient) ( 2 grams ) |
Low-gluten flour (mooncake main ingredient) ( 200g ) | Corn oil (moon cake main ingredient) ( 40g ) |
Walnuts (five-nut filling) ( 50g ) | Cooked peanuts ( Five kernel filling) ( 50g ) |
Ripe melon seeds (Five-nut filling) ( 50g ) | Cooked black sesame seeds (Five-nut filling) ( 50g ) |
Raisins (five-nut filling) ( 50g ) | Cooked glutinous rice flour (five-nut filling) ( 100g ) |
Corn oil (five-nut filling) ( 50g ) | White sugar (five-nut filling) ( 100g ) |
Water (five-nut filling) ( appropriate amount ) | Egg liquid (brush the surface) ( appropriate amount ) |
How to make Cantonese five-nut mooncakes
2. Mix the five kernel filling ingredients and add water to stick them together.
3. Knead into a 25g ball, I made the skin and filling 1 :1.
4. I didn’t take a picture of the wrapping steps.The five-nut filling is relatively hard and is easy to wrap.Directly wrap the embossed picture, 50 grams of moon cake, use a small mold.Press well and use a spray bottle to spray water onto the surface of the mooncake.
5. Preheat at 180 degrees, bake for 5 minutes to set, then brush with egg wash.After brushing, continue baking for about 20 to 25 minutes until it starts to color.
1. Mix the mooncake skin ingredients and let it sit for half an hour to allow the ingredients to fully blend, then divide into 25g balls.
Tips
1.Don’t use all egg yolks in the egg liquid.The ratio of egg white to egg yolk is 1:2, otherwise the color will be too dark.
2.The oven temperature is set according to your own oven.The temperature in my home is a bit high, so I used 180 degrees
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