Five Kernel Moon Cakes
by Du Ping_drnSNQ
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Stir the syrup and peanut oil evenly, put them in the premix powder, dress them into a dough with a spatula, and put them in a fresh-keeping bag in the refrigerator for 3 hours.
2. Fry all kinds of nuts in the oven or in a wok, peel the peanuts and walnuts into pieces.
3. Put white sugar, 50g syrup, water, cooked glutinous rice flour, peanut oil, etc. into the nut shreds, mix well and hold the dough with your hands. Leave it for half an hour and divide into 30g balls.
4. Take the wake-up mooncake skins out of the refrigerator and divide them into 20g balls.
5. Use the palm of your hand to press the cake crust into a round piece, wrap the filling, and sprinkle a little cooked glutinous rice flour in a 50g mold to prevent the moon cake from sticking, press them one by one into the baking tray, and use a watering can on the moon cake for 10-15 Spray water at a height of cm, preheat the oven up to 180°C, put it in a baking tray and bake for 5 minutes to set the shape. After placing it at room temperature, scrub with a thin layer of egg yolk liquid, then put it in the oven and heat it up and down for 15 minutes.
Tips:1. Stir-fry glutinous rice flour on low heat for about 25 minutes and turn slightly yellow. This should be patiently and constantly rummaged in order to prevent sticking.
2. Add a little water to the filling, add glutinous rice flour when wet, add water when dry. The amount should be controlled by yourself, and should not be wet and dry.
3. The above fillings can be prepared according to your preference or existing at home.
4. The ratio of skin to stuffing 2:3 is suitable for novices to wrap around. It's the first time for me to do it. If there are any shortcomings, please bear with me.
