Eight Treasure Mooncakes
by Violet 2011
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Roast raw peanuts and let cool.
2. Add a tablespoon of 1:3 alkaline water to the syrup, add a little salt, and stir evenly with 50g vegetable oil.
3. Add flour and make a soft dough.
4. Prepare the stuffing
5. A small bag of black sesame paste can stick all the dried fruits together.
6. Peel the peanuts and roll them into small pieces. Do not crush them too much and leave them in large pieces.
7. Pour the black sesame paste into the basin.
8. Pour in green and red silk, cashew nuts, walnut kernels, cooked sesame seeds, pumpkin seeds kernels, sunflower seeds kernels
9. Pour the rolled peanut kernels in a larger amount, which is almost twice as much as the ingredients poured in before (not including the black sesame paste).
10. Add three spoons of sugar.
11. Add vegetable oil 1: Water 1 and form a dough. Do not add too much water. The finished filling is soaked but loose. (The stuffing baked with more water is too soft and not tasty)
12. Roll the dough into a ball, and the filling into a ball twice the size of the dough.
13. Flatten the dough and push the bread into the filling, I lined up all the processes.
14. Wipe a small amount of cloth on the side of the embossing mold, and remove the excess. Spread greased paper on the baking pan, and push the mooncake blanks directly onto the pan. Spray water and brush the egg mixture into the preheated middle cabinet of the oven and bake at 170 degrees for 12 minutes. (You can adjust the position in the middle, and the ones on the side of the oven are always slower than those in the middle)
15. After baking the mooncakes, let them rest for two days to return to the oil.
