Ingredients
Plain flour ( 230g ) | Invert sugar syrup ( 150g ) |
Normal water ( 3g ) | Edible oil ( 60g ) |
Five-nut stuffing ( 650g ) | Egg yolk liquid ( 1 piece ) |
How to make five-nut mooncakes
1.Weigh the invert sugar syrup and pour it into a basin: add the soda water and stir evenly
2.Add the cooking oil and stir evenly
3.Sift in the flour and stir evenly
4.Fold into dough
5.Wrap in plastic wrap and place in the refrigerator for an hour
7. Divide the dough into about 15 grams and divide the filling into about 35 grams
8. Press and stir-fry the pie crust and add a filling
9. Rotate from bottom to top and slowly pile up the pie crust
10.Slowly close the closing edge
11.Put it into the mold and press it
12. Then press down on the pattern to print
13. Place in a baking pan and spray some water on the surface to prevent the surface from cracking during baking
14. Preheat the middle rack of the oven to 190 degrees and bake for 25 minutes: Brush the surface with egg yolk for the first time when baking for 15 minutes, then rinse for the second time after 5 minutes Second step of egg liquid: then bake for 5 minutes until the color is ready
15. Baked The finished product.
6.Prepare the Wuren stuffing (the recipe is in my recipe)
Tips
The oven temperature depends on your home, for reference only: when brushing with egg wash, just lightly brush it on the pattern: brush too hard and the pattern will not be clear: spray water too: don't spray too much: otherwise the pattern will be too Spend it: Let the baked mooncakes cool and then package them: they will taste better after a day or two after the oil has returned.
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