Five Kernel Moon Cakes

Five Kernel Moon Cakes

1. Make your own invert syrup, add soap and corn oil.

2. Stir well with egg cream.

3. Add flour.

4. Knead the dough and cover with plastic wrap and let it stand.

5. The homemade five-nut dumplings are weighed and rolled into round balls. Each is 35g, and the 100g mooncake uses 70g.

6. Each cake crust weighs 15 grams, and a 100 g moon cake crust weighs 30 grams. After rolling into a ball, take a palm and press it flat.

7. Put the five-core filling in the pie crust.

8. Slowly push up the pie crust with the tiger's mouth and wrap it tightly.

9. Wrap the moon cake ball with a little flour to prevent staining, and put it into the mold.

10. After the pattern is printed, the mold is pushed down.

11. The printed mooncakes are placed on a baking tray lined with greased paper, and the oven is preheated up and down by 180 degrees.

12. Bake the middle layer of the oven at 180 degrees for about 5 minutes to set the shape.

13. Take out the baking tray and brush it with a thin layer of egg wash.

14. Return to the oven and bake at 180 degrees for 20 minutes.

15. The finished product is cooled.

16. Put it in a blister box and wait for the mooncakes to return to the oil.

Tips:

The ratio of the crust to the filling is 3:7.
I made 50 grams and 100 grams, and the ratio can be calculated by myself.