1. First make the mooncake crust. Put 50 grams of corn oil, 140 grams of Shunnan's inverted syrup and 4 grams of soap in a clean container, stir well, and emulsify the syrup and oil well.
2. Add the flour and mix it with a spatula to form a dough.
3. Put it in a fresh-keeping bag and let it stand at room temperature for 1-2 hours.
4. Now start making stuffing. Dice all kinds of nuts and preserved fruits and put them in a basin. The fillings and ingredients can be matched at will, the total amount is about 275 grams).
5. Add in caster sugar, honey, corn oil and cool boiled water.
6. Stir a few times with a spatula.
7. Add cooked flour and cooked glutinous rice flour.
8. Stir a few times with a spatula, wear disposable gloves, and grasp it with your hands.
9. Cover the cling film and let it stand for 1 hour.
10. The dough after standing is divided into about 20 grams each, and the ratio of skin filling and filling is 4:6.
11. The five-nut stuffing is divided into 20 pieces, each about 30 grams.
12. Take a dough and flatten it in the palm of your hand, and put in the five-ren filling.
13. Use the mouth of the left hand to slowly push up, wrap the filling, close the mouth and roll it in the flour.
14. Wash the 50g moon cake mold in advance, roll the ball into an oval shape and put it in the mold.
15. Flatten all sides.
16. Press the moon cake mold downwards and press slightly harder to buckle out the moon cake blanks. All the moon cake blanks are ready and arranged into the gold plate.
17. Preheat the oven in advance and heat up to 180 degrees, lower the heat to 170 degrees for 10 minutes, spray a layer of water on the green mooncakes, and bake them in the middle of the oven for 5 minutes.
18. When taking it out to cool or slightly hot, brush a layer of whole egg liquid, a thin layer, and brush only the raised part.
19. Put it in the middle of the oven and bake for 15 minutes.
20. The baked moon cakes are taken out, and the color of the baked is very uniform. After cooling, they can be stored in the oven overnight or sealed. They will be more delicious after 2-3 days of oil return.
Tips:Tips:
1. The ingredients of Wuren can be freely matched, and the total amount can be controlled;
2. Corn oil can be replaced with peanut oil, which is more fragrant;
3. The temperature of my oven is too high, the actual baking temperature is about 200 degrees.
