Brown Sugar Five Nut Mooncake

Brown Sugar Five Nut Mooncake

by MyLiving

5.0 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

The crust made of brown sugar syrup is sweet and not greasy. The delicious hazelnut powder is added to the five-nut filling. The ingredients are real, and the mouth feels full. After a bite, the deliciousness can't stop. "

Brown Sugar Five Nut Mooncake

1. Pour brown sugar syrup and alkaline water into the basin and stir well.

Brown Sugar Five Nut Mooncake recipe

2. Pour in peanut oil and stir well.

Brown Sugar Five Nut Mooncake recipe

3. Add all-purpose flour and milk powder, and mix evenly with a spatula.

Brown Sugar Five Nut Mooncake recipe

4. Knead it into a dough with your hands without any dry powder.

Brown Sugar Five Nut Mooncake recipe

5. Cover with plastic wrap and put it in the refrigerator to relax for more than 2 hours.

Brown Sugar Five Nut Mooncake recipe

6. To make the filling, cut the fruit and bake it in advance until cooked and chop it.

Brown Sugar Five Nut Mooncake recipe

7. Peanut oil is cooked.

Brown Sugar Five Nut Mooncake recipe

8. Fry the glutinous rice flour in a non-stick pan in advance, and fry until it turns yellow slightly.

Brown Sugar Five Nut Mooncake recipe

9. Add sugar osmanthus to the mixed nuts and mix well.

Brown Sugar Five Nut Mooncake recipe

10. Add cooked peanut oil and glutinous rice flour and mix well.

Brown Sugar Five Nut Mooncake recipe

11. Pour the invert syrup and mix well.

Brown Sugar Five Nut Mooncake recipe

12. You can knead it into a ball with your hands.

Brown Sugar Five Nut Mooncake recipe

13. Divide the filling into 45g pieces.

Brown Sugar Five Nut Mooncake recipe

14. The skin needs to be taken out from the refrigerator in advance to warm up, divided into groups, 30g each.

Brown Sugar Five Nut Mooncake recipe

15. Flatten the skin and wrap it in the filling.

Brown Sugar Five Nut Mooncake recipe

16. Close your mouth with a tiger's mouth and round it.

Brown Sugar Five Nut Mooncake recipe

17. Brush a little peanut oil on the surface of the mold.

Brown Sugar Five Nut Mooncake recipe

18. Put the wrapped good skin filling into the mold.

Brown Sugar Five Nut Mooncake recipe

19. Place it on the baking tray and press several times with your hands to make a pattern.

Brown Sugar Five Nut Mooncake recipe

20. Spray water before baking.

Brown Sugar Five Nut Mooncake recipe

21. Preheat the oven in advance, set the fire up and down at 170 degrees, and bake for 5 minutes.

Brown Sugar Five Nut Mooncake recipe

22. Take out the mooncakes, brush with egg wash on the surface, and continue to bake for 8 minutes. (The ratio of whole egg liquid and light cream is 5:1)

Brown Sugar Five Nut Mooncake recipe

23. After taking it out, let it cool, and then cover it with plastic wrap to return the oil.

Brown Sugar Five Nut Mooncake recipe

Tips:

Tip
1. The sugar osmanthus in the filling can be replaced with honey or rose sauce.
2. Comprehensive nuts can choose walnut kernels, sunflower seeds, cashews, pumpkin seeds, peanuts, white sesame seeds, black sesame seeds. You can also add dried fruits, such as dried raisins, dried cranberries, etc. The proportion can be according to your own Preference adjustment.
3. The skin needs to be warmed up, cracks are not easy to appear when embossing, and the pattern will be clearer.

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