1. Prepare materials.
2. Put the low flour and glutinous rice flour into a pot and stir-fry on low heat (fry until the color is slightly yellow and the aroma of cooked flour is OK).
3. Put the ingredients in the five-nut filling into a basin, put the fried powder at the end, add according to the hardness of the filling (the water absorption is different for different brands of the powder, so the amount of powder is not fixed), mix well or wear gloves to grab Evenly set aside.
4. Take a clean basin and put it in inverted syrup and liquid soap. Use a hand whisk to stir slowly, stirring for a while to make it even.
5. Pour the peanut oil in twice and stir well each time. Stir slowly for about 10 minutes.
6. Put in all-purpose flour and knead it with disposable gloves.
7. After the dough is formed, I usually put it on the silicone pad and rub it a few times, because this recipe does not need to wake up the noodles, so knead it evenly.
8. Knead it and cover it with plastic wrap. You can divide it directly into 12 portions, or take them one by one when you pack them.
9. Divide the five-nut stuffing into 12 pieces of 50 grams and roll them into balls.
10. Take 25 grams of mooncake crust and squeeze it by hand, and put in a five-core filling. Use the tiger's mouth to wrap the stuffing.
11. After wrapping, stick a thin layer of all-purpose flour, pat off the excess dry powder with your hands, and then put it into the moon cake mold of Yangchen 75g.
12. Place the pattern on the baking tray.
13. After preheating the oven at 200 degrees for 10 minutes, spray a layer of water (a thin layer) on the mooncake with a spray bottle, and then put it in the oven.
14. After baking for 5 minutes, take it out, brush with a thin layer of egg yolk, and continue to put it in the oven to bake. Bake at 200°C for about 8 minutes, and it will be out (depending on the coloring)
Tips:1. The condensed milk and white wine in the five-ren filling can not be used if you don't like it. After the low flour and glutinous rice flour are fried, put it according to the softness and hardness of the filling, don't pour it all at once.
2. I put peanut kernels, sesame seeds, walnut kernels, melon seeds, pumpkin seeds, cranberries, dried mangoes, and dried kiwis in the nuts (you can replace them according to personal taste).
3. This mooncake crust can be used when it is done without waking up the noodles. I let it go for half an hour at most.
4. Egg yolk liquid: Take an egg yolk, remove the film on the egg yolk, and add a few drops of water. Be sure to brush the mooncakes thinly. The finished product is unsightly after brushing too much.
5. Each oven has a different temper. The temperature and time are for reference only.
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