Cantonese Style Five-nut Moon Cake Honey Version (without Inverted Syrup)

Name: Cantonese Style Five-nut Moon Cake Honey Version (without Inverted Syrup)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g honey; 50g Peanut oil; 4g Jianshui; 200g All-purpose flour; walnut; peanut; Almonds; Cashew nuts; Black and white sesame; Pumpkin seeds; Melon seeds; Dried cranberries; raisin; Candied orange peel; Gotan Peel; 8g White wine; 50g Cooked peanut oil; 60g White sugar; 50g Cool white open; 120g Cooked glutinous rice flour; An egg yolk and a spoonful of water

by Indifferent-smile

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Now there are many kinds of mooncake fillings, but the only favorites are the five kernels and egg yolks. After making mooncakes, I feel that the outside can’t be eaten at all. In the past, I used to look for recipes everywhere when I made mooncakes. Refer to this crust, that filling, and back and forth. I made adjustments to a few recipes. Today, I made five-core moon cakes. I simply built a recipe for my convenience. I also gave my friends a reference. I did not write out the grams of each type of nuts in the filling. You can Any combination, the total weight is enough!

This time I directly replaced the syrup with honey. After the oil is returned, the skin is fragrant and soft. It tastes better than the inverted syrup version. Those who are lazy or don’t want to make the syrup come to see it. It is highly recommended. It is really convenient and good. Eat, the filling can also be replaced with egg yolk or other fillings you like! (If you like to use syrup, just replace the honey with syrup)

Newbies, please read the steps and tips carefully. After all, the free text is all experience. Don’t change the recipe randomly. It will cause the mooncakes to be hard without returning the oil. I have sealed the recipe many times for three days and will definitely return the oil. If you don’t return the oil, please find your own problem, and leave a message about what to replace this and what to replace. If the material is not enough, don’t make it. Mooncakes are different from bread. If you can change them, the recipe will explain this kind of message. Do not reply again!

The following formula is the amount of 25 moon cakes of 50 grams, if too many, you can halve the operation! Adding white wine can increase the flavor and extend the shelf life, if you don’t like it, you can omit)

Cantonese-style black sesame and egg yolk mooncakes:

Cantonese-style walnut and bean paste mooncakes:

Cantonese Style Five-nut Moon Cake Honey Version (without Inverted Syrup)

1. What to put in the nuts in the ingredients, but not less than four, roast or fry them in advance, crush them, and cut the large preserved fruit into small pieces. It is recommended to wash the raisins twice with a cold white boil, remember that they are cold white boiled, because it is true It is very dirty, then use kitchen paper to absorb the water, weigh it and put it in a basin and mix well!

Cantonese Style Five-nut Moon Cake Honey Version (without Inverted Syrup) recipe

2. Add honey, sugar, peanut oil, white wine, and cold boil in sequence, and mix well!

3. Finally, add the cooked glutinous rice flour that has been fried in advance. Don't add the flour all at once. Wear disposable gloves and mix it. Hold it firmly with your hands and form a dough. You can use it after standing for half an hour!

4. Weigh the honey, peanut oil, and soap into a basin, whip a few more times with egg, and mix well

5. Add flour and make the dough, don’t knead it too much, just use the method of grasping and kneading to form a dough, the honey consistency is different, if the dough is thin, you can add some dry powder, and then put it in a fresh-keeping bag for more than 2 hours, and keep it in the refrigerator at high room temperature. in

6. I made 50g moon cakes, the crust and filling are 3:7, the crust is 15g, the filling is 35g, exactly 25. In fact, it doesn’t matter if the crust or filling is more or less one or two grams, so don’t be too entangled. Cover cling film

7. Take a pie crust and pack it into a five-core filling. It is recommended to wear disposable gloves. It will not stick to your hands. It is very convenient to operate. Slowly push the pie crust with two hands. The movement is gentle and the package is as even as possible!

8. Pack and round, one is done!

9. Do everything one by one, leave a little space in the middle when placing them, it will break the picture if they touch each other! 😂

10. Take one and knead it into a cylindrical shape with a little dry powder on the surface. I made it a little bit too much.

11. Buckle the moon cake mold to the dough, press down evenly, stay for 2-3 seconds, remove the mold, the pattern is very clear and woody, preheat the oven to 190 degrees, and spray a thin layer on the surface with a watering can The water, put it in the oven and bake for 5 minutes to set! (My watering can is not very easy to use, many times there is no water spray, and it has no effect)

12. Add a spoonful of water to the egg yolk, take out the moon cake and brush a layer of egg yolk liquid, and only brush the surface. It is recommended to use a brush instead of a silicone brush. Every time I force the excess egg liquid on the side of the bowl, it is better to not too much. Look at me Moon cakes, so many are enough!

13. After brushing everything, turn the oven to 180 degrees and continue baking for 12 to 15 minutes. Observe halfway through. The coloring is almost sufficient. The filling is cooked and the skin is very thin. It will be cooked without worry. Let it cool and keep it sealed. Leave it for three days to return to the oil to be soft and moist. The freshly baked ones will be very hard and the surface will not look good. This is normal!

14. It's been left for a day, it's already a little oily, and it looks much better!

15. Break one and have a look, full of nuts, are you greedy? What I did is just that wayward! 😁😁😁

Tips:
You can buy glutinous rice noodles directly. If you can’t buy them, you can stir-fry them on your own. They will continue to stir-fry until they are slightly yellowish in color. You can taste them without any raw flour flavor. You can use them after cooling.

If there is no soap, you can mix 3 grams of edible alkali with 1 gram of water!

Novices who are afraid of making a bad bag can also follow the 4:6 operation of the skin and filling. The skin is really not thick after it is done!

After the mooncake is ready, let it cool and then seal it to return to the oil at room temperature. The five-core filling does not need to be stored in the refrigerator. There is glutinous rice flour in it. It will harden when stored in the refrigerator. It will be no problem if placed at room temperature for half a month. If you make bean paste egg yolk or lotus seed egg yolk, put it in the refrigerator immediately after returning to the oil, and eat it within five days at most!