Cantonese-style Mooncakes with Walnuts, Peanuts and Red Dates

Name: Cantonese-style Mooncakes with Walnuts, Peanuts and Red Dates
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g All-purpose flour; 120g Invert syrup; 4g Jianshui; 50g Sunflower oil; 300g Walnut peanut flour; 100g Red dates; 15g Cake flour; 20g Cool white open

by Xiancao'er

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

N years ago, the grass at that time was still an employee. He usually likes to read books and newspapers. If he has good common sense of life or health knowledge, he likes to cut it out and post it for storage. I don’t remember what year it was. I saw a food recipe written by a reader in the health newspaper. Coincidentally, my husband and his family were in the same unit. It probably means that the maintenance of the male prostate can be improved through food. At that time, I was young, thinking that they were all food and diet remedies, and keeping them might be useful. Remember that there are walnuts, peanuts, and black sesame seeds in the diet. They are fried and ground into powder, and taken every morning without interruption. Because several materials are oily, a lot of cooked glutinous rice flour is added. After brewing, it resembles black sesame paste. I put the ground powder in the refrigerator before eating it.
The moon cakes made this year were not enough, and there were not too many dried fruits added. So I wanted to take out the walnut powder and mix the moon cake fillings to make a batch of moon cakes.

Ingredients

Cantonese-style Mooncakes with Walnuts, Peanuts and Red Dates

1. Prepare flour, invert syrup, and soap.

Cantonese-style Mooncakes with Walnuts, Peanuts and Red Dates recipe

2. Pour the liquid soap into the syrup and mix well.

3. Add sunflower oil and stir well until emulsified.

4. Add flour.

5. Cut and mix into dough and let stand for half an hour.

6. Prepare the peanuts, walnut powder and red dates, and chop the red dates into fine pieces for later use.

7. Crushed red dates, walnut powder, and cake powder into the cooking pot, add appropriate amount of cake powder, and add orange honey.

8. The filling is fully mixed and evenly mixed and can be kneaded into a dough and can be used as a filling. The pie crust and the filling are divided into equal portions; the pie crust is 20 grams, and the filling is 30 grams.

9. Knead the pie crust into slices. Add the fillings.

10. With the help of the tiger’s mouth and index finger, push the cake wrapper to wrap the raw mooncake embryos.

11. Shake the mold with cake powder to prevent sticking, and put in the raw mooncake embryos. Press out the mold on the baking tray.

12. Preheat the oven. Heat up and down at 180 degrees, middle layer, bake for 5 minutes first.

13. Take out the baking tray and brush with egg wash.

14. Continue to put in the oven and bake for 18 minutes to the desired color.

Tips:
1. The walnut flour I use includes walnuts, peanuts, black and white sesame seeds, and cooked glutinous rice flour.
2. Don't mix the fillings and cake powder too much, so as not to affect the taste.
3. The ratio of pie crust and filling can be adjusted according to personal preference.
4. The baking temperature and time can be flexibly adjusted according to the oven performance.