How to make five-nut mooncakes

• 

  1.Weigh the weight

• 

  2.槧Mix water, corn oil, and invert syrup evenly.In the picture, add some flour, then pour in the low-gluten flour and mix evenly.It is not very good and everyone needs to be patient.It is sticky.You can wear gloves, and then refrigerate for more than 1 hour

• 

  3.This is five-nut filling made in advance, cooked cashews, peanuts, walnuts, sesame seeds , raisins, sugar, milk powder, cooked glutinous rice flour and cooked corn oil, especially fragrant!

• 

  4. Divided into balls of about 28g each

• 

  5. When the dough time is up, take it out and divide it into balls of about 19g each.My mold is 50g.With this ratio, it feels good to have thin skin and large filling., and then pinch the thin dough, it doesn’t need to be too big, it should be slightly thicker in the middle and thinner at the edges.Use the method that suits you to wrap up the dough.Before putting it into the mold, remember to put some milk powder or cake flour into the mold.It doesn’t need to be Too much, to avoid sticking and making it difficult to remove and deform.At this time, preheat the oven with the upper and lower heat, 185 for the upper and 155 for the lower.My oven is very temperamental, so this heat is fine.Everyone’s temperature should be based on the temper of the oven

• 

  6. Brush lightly with egg yolk, just a little bit is enough, then put it in the oven and heat it up and down for 20 minutes

• 

  7.Ding dong~~~very fragrant