Name: Cantonese-style Winter Puree with Five Kernels Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 10g walnut; 10g Melon seeds; 15g White sesame; 15g peanut kernel; 10g almond; 10g Black sesame; 10g Sugar Winter Melon; 6g Tangerine cake; 15g Plum meat; 5g Rose sauce; 15g White sugar; 8ml Corn oil; 50g Winter melon; 66g Cantonese-style mooncake and crust; Some Egg liquid

Cantonese-style Winter Puree with Five Kernels Mooncakes

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

After tasting and carefully studying the recipe of the current five-ren moon cakes, I tried boldly and was very successful.
Instead of copying the old recipe, it was changed to a veritable five-nut mooncake-five kinds of nuts, the five most common and most readily available. Instead of cooked powder or cake powder, winter melon paste is used as a filler, which makes mooncakes smoother and more elastic than traditional five-core fillings.
The last moon cake of this year. And all the unfinished thoughts can only be kept until next year. . . "

Cantonese-style Winter Puree with Five Kernels Mooncakes

1. Stuffing

Cantonese-style Winter Puree with Five Kernels Mooncakes recipe

2. Roast the nuts, chop them, and chop the preserved fruits

3. Pour all the fruits and sugar into a bowl and mix well

4. Add rose paste, mix well

5. add some oil,

6. Mix well

7. Pour the winter melon paste

8. Grab it until you can knead it into a ball

9. Take out the loose crust dough

10. Divide the skin into 11 grams/piece and the filling into 30 grams/piece

11. Take a piece of pie crust and press flat

12. Put the filling

13. Push up the crust

14. Close up and round

15. Pack one by one

16. Put it in the flour and roll it around, and coat it with a thin layer of flour

17. Put it in the mold and compact

18. Knock left and right

19. Buckle out the cake

20. Place in the baking tray, spray water on the surface

21. Put it in the oven, turn on the heat to 230 degrees, lower the heat to 180 degrees, and bake for about 5 minutes

22. After the surface is shaped, take it out, brush the egg mixture, put it in the oven, and bake for about 10-15 minutes

23. Golden surface, baked

Tips:
Please refer to the previous recipe for making the crust.
The ratio of mooncake size and crust filling can be adjusted arbitrarily according to your preference.
The baking time and firepower need to be adjusted according to the actual situation of the oven.