How to make five-nut Cantonese mooncakes

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  1.Homemade invert syrup.

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  2.Mix the invert syrup, citrus water and corn oil thoroughly.Finally, add Medium flour, stir without any lumps, just like the state below.Let rise for 2 to 3 hours.As long as the dough is not particularly sticky, you can check whether the dough has risen well.Tear off a small piece to check.

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  3.After proofing, the dough is divided into about fifteen points.Each portion is 20 grams per skin.

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  4.Take a homemade Wuren and weigh it for 30 grams.Wrap it in.When wrapping it, be sure to push the dough up slowly against the depression.

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  5.Take a piece of flower you like.

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  6.Be sure to put some hand flour on the surface of the dough, and make a thin layer.

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  7.This flower piece has been finished.I made 2 times the recipe.Spray a little water on the surface of the mooncake, preheat the oven for about six minutes in advance to a temperature of 180 degrees, set it, and bake for about six minutes.Once out of the oven, let cool slightly and brush the surface with egg wash.

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  8. After brushing with egg liquid, preheat the oven in advance and bake at 180 degrees for five minutes.About five minutes.It’s out.

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  9.This is the second dish I made repeatedly, and put my favorite flowers on it piece.

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  10.Follow the above steps.

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  11.This is the second set made of another flower piece.I deserted and passed the color test in two minutes.It's a little deep.Don't go away when baking moon cakes.Stay by the fire.

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  12. I like this chrysanthemum pattern, okay!

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  13. Freshly baked mooncakes are very hard and need to be filled with 2 to 2 grams of oil.About 3 days, of course, the speed is different from that of ordinary members.Wuren will return oil a little slower.

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  14. Let it cool and cut one open to take a look.It’s full of pine nut and cashew flavor..Wait about 2 days for the oil to return and you can eat it