Ingredients
Low-gluten flour ( 300g ) | Inversion syrup ( 200g ) |
槧Water ( 6g ) | Corn oil ( 70g ) |
Filling ( 780g ) | Surface decoration: ( ) |
1 egg yolk + 1 spoon of egg white ( ) |
How to make five-nut mooncakes
1.Prepare the following materials
2.Put the syrup and water , corn oil and stir evenly
3.Sift in the flour and stir until there is no dry powder
4.Knead the dough, cover it with a film and let it rest for 1 hour
5. Divide the dough into 40g pieces
6.This is the five-nut filling made before
7. Remove the plastic wrap from all the fillings
8. Flatten the dough and wrap it with Wuren stuffing p>
9.Use the thumb of your left hand to slowly push up the dough to wrap the filling and make a round shape
10.Put in the cooked glutinous rice flour, roll it around and pat off the excess flour
11. Sprinkle a little flour into the mold and shake it out before pouring it out.Place the wrapped mooncakes into the mold and press firmly.Ping
12. After the mooncakes are unmolded, place them on a baking sheet lined with oil paper.Mine This mooncake is a bit wet, so I didn’t spray it with water.I put it in a preheated oven at 200 degrees and baked it for 5 minutes to set
13.After 5 minutes, take out the surface and brush a layer of egg wash.No need to brush the sides
14.Put it back into the oven at 180 degrees and bake for 20 minutes until the surface is golden.
15. The mooncakes are perfectly baked
After the mooncakes are cooled and sealed for 2 to 3 days, the oil will return, and the crust will gradually become soft and oily
Tips
Before baking mooncakes, whether you need to spray water depends on the dryness of the cake crust.
Brush the surface of the mooncake with egg wash to avoid leaving too much egg wash in the cake pattern, resulting in unclear lines
If the cake skin is too sticky, you need to wear disposable gloves to prevent sticky hands
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