How to make nut and bean paste mooncakes

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  1.Wash the nuts and preheat at 200℃ In the oven, put the almonds and cashews on the upper shelf of the oven and bake for 10-15 minutes, and bake the walnuts for 8-10 minutes.To save time, I sauteed the pumpkin kernels and watermelon kernels in a non-stick pan until fragrant.?

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  2.Cut the roasted nuts into small pieces and stir evenly.Warm reminder, don’t break it too much, it tastes good

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  3.Put the inverted syrup and peanut oil Stir evenly, add alkaline water and stir until emulsified, just blend together

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  4.Use a scraper Mix evenly, knead into dough, cover with plastic wrap, and let rest for 1-2 hours, whether in the refrigerator or not (you can also wear disposable gloves to knead the dough)

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  5. 75g of mooncakes.Divide the mooncake skin into 25g, divide the bean paste into 40g, add 10g of nuts for a total of 50g

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  6.Use Use a rolling pin to flatten the crust and wrap the nut bean paste.If the dough is not rolled out big enough, like this, then you have to push it slowly and tighten the tiger's mouth.If the dough is rolled out bigger, it can be wrapped directly without pushing.Roll the dough with a little hand flour and sprinkle some flour on the mold., you can also apply some peanut oil, put it into the mooncake mold, and press it upside down

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  7.Print When molding, press the mold firmly with one hand and don't move it.If you move, the filling will come out

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  8. Spray some water on the mooncakes, bake in preheated oven at 200 for 10 minutes to set, brush with a thin layer of egg wash.Bake at 185 for another 15 minutes and it’s ready to be packaged after cooling!

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  9. The mooncakes I made will basically return to oil the next day.I sent a message to Take a look, everyone, it’s quite informative! ?