Cantonese Style Five-nut Moon Cake Honey Version (without Inverted Syrup)
1.
Mix honey, peanut oil and soap
2.
Whip evenly with egg
3.
Add all-purpose flour
4.
Knead into a ball, wrap in plastic wrap and let stand for 2 hours
5.
Prepare the filling, mix all the dried fruits and candied fruits
6.
Stir well
7.
Add granulated sugar, honey, white wine, cold water and peanut oil, mix well
8.
Add cooked glutinous rice flour
9.
well mixed
10.
Divide evenly into 25 parts and round
11.
Divide the rested mooncake dough into 25 equal parts and round them
12.
Roll out the plastic wrap one by one with a rolling pin
13.
Put a filling
14.
Wrap it up and round it
15.
The surface is evenly moistened with flour, and the pattern is printed with the moon cake mold
16.
Place in the baking tray, spray water on the surface
17.
Put it into the preheated oven, the upper and lower level is 180 degrees
18.
After five minutes, take out the surface and brush the egg liquid
19.
Put it in the oven again, turn 165 degrees and bake for 15 minutes, the surface can be out after the surface is evenly colored
Tips:
1. This can be used to make 25 50g moon cakes
2. All filling materials must be cooked, and the specific varieties can be adjusted according to everyone's preference
3. If the room temperature is higher, the mooncake dough must be refrigerated to stand still
4. Adjust the baking temperature according to the attributes of each person's oven
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