Five Kernel Moon Cakes
1.
Materials:
Filling: 40 grams of walnut kernels, 30 grams of sunflower seeds, 30 grams of peanuts, 20 grams of pistachios, 20 grams of almonds, 60 grams of pumpkin seeds, 20 grams of white sesame seeds, and 20 grams of black sesame seeds. 40 grams of winter melon sugar, 20 grams of orange cake, 30 grams of preserved cherry, 10 grams of rose sauce, 80 grams of white sugar, 80 grams of water, 10 grams of home-brewed kiwi brandy, 30 ml of corn oil, 115 grams of cooked glutinous rice flour
Dough material: Cantonese-style moon cake crust dough 160 grams
Surface decoration: 1 egg yolk
2.
Roast all the dried nuts and chop them into a large bowl. Various candied fruits are also chopped and poured into the bowl. well mixed. Add rose sauce, white sugar, water, wine and oil, and mix well.
3.
Pour in cooked glutinous rice flour, mix well and knead into a ball. The Lord said that if you leave it for half an hour, it doesn’t matter if you don’t leave it, it won’t leak oil after mixing well
4.
Divide the filling into 24 g balls, and divide the dough into 6 g doses
5.
Flatten the dough, wrap it in the filling, close the mouth and round it
6.
Put a little flour in the moon cake mold, shake it evenly, and then pour it out. Put in the wrapped balls and press out the mooncake pattern
7.
Put it in a baking tray, spray water on the surface, put it in a preheated 180 degree oven, bake for about 5 minutes, take it out after setting, brush the egg yolk, and bake it for 15-20 minutes, and the surface will be golden.
Tips:
All nuts need to be roasted and cooled before use.
This time the egg yolk liquid brushed, I feel that it is better to brush the mixed egg liquid. The freshly baked mooncakes have a dry and hard skin and taste better after returning to the oil.
For the preparation method of cooked glutinous rice flour and Cantonese-style pastry, please refer to the previous log or recipe.
