Five Kernel Moon Cakes
by Chen Yu
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Mix the conversion syrup, oil, and liquid water.
2. Pour the flour.
3. Mix well.
4. Seal it in a fresh-keeping bag and let it rest for two hours.
5. At this time, fry the glutinous rice noodles first, and fry them until they turn slightly yellow, and they will be cooked when they smell the aroma.
6. I bought a 500g package, with good raw five-core seeds, put the five-core seeds in the oven at 160 degrees, and bake for 20 minutes.
7. Pick out large peanuts, walnuts, and pumpkin seeds.
8. Crush it with a stone mortar.
9. It's not too bad to be crushed to this level, it's a bit grainy, and the taste is better.
10. Add sugar, maltose, oil, and cooked glutinous rice (don't pour all the glutinous rice flour, use it when you leave a small part of the impression).
11. 35 grams each for five-nut filling and 20 grams each for pie crust.
12. Wrap the pie wrapper with the five-core filling, slowly push up from the mouth of the tiger, and then close the mouth.
13. Round the mouth after closing.
14. Do it in turn.
15. Dip the pie ball with a little cooked glutinous rice flour.
16. Put it in according to the shape of the mold.
17. Print out the patterns you like.
18. The printed biscuits.
19. Spray water on the surface of the dough before entering the oven to prevent cracking during the baking process.
20. After the oven is preheated, put the dough into the dough, bake at 170°C for 8 minutes, and set the shape first.
21. At this time, add 10 grams of water with one egg yolk to make egg yolk water.
22. Brush the shaped mooncakes with egg yolk water. If you use a fine-bristle brush, the lines will be clearer, but the fine-bristle brush at home has long legs and I can’t find it. You can only use a silicone brush.
23. Re-enter the oven and bake at 160 degrees for 20 minutes.
24. The freshly baked mooncakes are very hard. After they have cooled down, put them into the packaging bag to return the oil. You can eat them after 2 to 3 days.
25. Finished picture.
