Health benefits
Peanuts: reduce phlegm
Walnuts: enrich blood, protect teeth, protect bones
Sesame seeds: enrich blood
Ingredients
Flour ( 200g ) | Invert syrup ( 150g ) |
Peanut oil ( 50g ) | Lishui ( 2g ) |
Filling ( ) | Peanuts ( 100g ) |
Walnuts ( 100g ) | Sesame ( 50g ) |
Guarana seeds ( 50g ) | Pineapple preserves ( 50g ) |
Candied dates ( 100g ) | Cooked glutinous rice flour ( 200g ) |
White sugar ( 130g ) | Vegetable oil ( 35g ) |
Honey ( One tablespoon ) | Cool boiled water ( a little ) |
How to make five-nut mooncakes
1. Mix peanut oil, inverted syrup, and sour water evenly!
2.Sift the flour and add it to the invert syrup! Make the dough and put it in the refrigerator for an hour!
3. While the mooncake skin is being refrigerated, make the mooncake filling at this time! Put the peanuts, sesame seeds, and walnuts (you don’t need to roast the melon seeds if they are cooked) in the oven at 180 degrees for 10 minutes, and bake the glutinous rice flour at 180 degrees for 9 minutes! Peel the roasted peanuts, peel the walnuts, put them in a plastic bag and crush them with a rolling pin! No need to roll it into pieces! More delicious!
4.Pour the crushed peanuts and walnuts, melon seeds and sesame seeds into a basin, and stir evenly!
5.Chop the pineapple preserves and candied dates!
6. Pour the chopped pineapple preserves and candied dates into the crushed peanuts and stir evenly!
7. Stir evenly, add the roasted glutinous rice flour, and then add a little honey! There are also 35g vegetable oil, 120g sugar, and a little boiled water! (Cold)
8. Stir the glutinous rice flour and crushed peanuts together evenly.Add while stirring.Add cold boiled water as you see fit, don’t add too much, it’s better to make mooncakes with drier fillings, then knead them evenly! I did a little too much.Keep it in the refrigerator until you use it, and use it as you go!
9. Take out the mooncake skin that has been refrigerated for one hour and weigh the fillings into 35 grams., weigh 15 grams of mooncake skin, and the mooncake mold I made is 50 grams! After weighing, flatten the mooncake skin into the mooncake filling, then sprinkle some flour into the mooncake mold.Put the wrapped mooncakes into the mold.Line a baking sheet with oiled paper, press the mold firmly, put the molded mooncakes into the baking sheet, preheat the oven to 200, spray some water on the mooncakes, put them in the oven, bake for 5 minutes, take them out, and brush them with egg wash (whole egg) liquid) and then bake in the oven at 170 degrees for 15 to 20 minutes!
10.Baked mooncakes!
11.Look at the stuffing! (The oil in the mooncakes will return in 2 days, and they are particularly delicious.) After the mooncakes are cooled, they can be packaged or kept in fresh-keeping bags.Once the oil returns, the mooncakes will taste particularly delicious!
12. Packaged and stored at room temperature, no need to refrigerate!
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