Five Kernel Moon Cakes

Name: Five Kernel Moon Cakes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 190g Low-gluten flour; 105ml Invert syrup; 6g Jianshui; 70ml Peanut oil; 80g Cashew nuts; 20g Pine nuts; 20g Pumpkin seeds; 50g peanut kernel; 20g walnut; 15g White sesame; 30g Dried cranberry; 40g Osmanthus candy; 50g Cake flour; 10ml Highly Liquor; 30ml water

by Angels love to cook

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Recently, I started the mode of making mooncakes, and I made them by myself that are healthy, nutritious and delicious. The mooncake crust and fillings are all done by yourself. This time, the five-core mooncakes made are slightly thicker than the Cantonese ones, and the fillings are uniquely added. Cranberry, sweet-scented osmanthus candy, the taste is still good! "

Five Kernel Moon Cakes

1. First, mix the invert syrup with liquid soap.

2. Sift in two-thirds of low-gluten flour

3. Mix into a viscous shape, cover with plastic wrap and relax at room temperature for one hour

4. Sift the remaining one-third of the low powder into the loose batter

5. Mix well, don’t knead too much, cover with plastic wrap again and relax for 20 minutes

6. Crush cashews, pine nuts, pumpkin seeds, walnuts, and peanuts into small crumbles, add white sesame seeds, and mix well

7. Soak the finely chopped cranberry in high white wine for 10 minutes

8. Add the white wine to the chopped nuts

9. Add sugar sweet-scented osmanthus and 30 ml peanut oil

10. Stir-fry glutinous rice flour into cake flour

11. Add the chopped nuts to form a dough, divide each filling into 25 grams

12. The mooncake skin is divided into 25 grams, and the picture of the mooncake package made me eat it. Sorry. Brush the wrapped mooncake embryo with a thin layer of flour, and then press it into the mold. You don’t need to sprinkle the powder in the mold. Put the pressed mooncake into the baking tray and spray the surface with a watering can to make it moist. Put it into the middle layer of a preheated 180 degree oven, bake for 7 minutes, take out the surface slightly colored, when the moon cake cools to 50 degrees, use a brush to brush a thin layer of egg yolk liquid, and then brush a layer after it is dry. Remember not to brush the head with too much egg liquid, which will affect the texture of the moon cake. After brushing, put it in a preheated 180 degree oven and bake for 10 minutes. The cake crust turns out to be golden brown. In order to make the moon cake better return to the oil, brush it immediately after taking it out. A layer of peanut oil

13. Freshly made

Tips:
Warm tips
1. The five-ren fillings are scattered, and you must be firmer when you are grouping.
2. The total amount of oil used is 70ml, including 40ml for the skin and 30ml for the stuffing
3. Don't add glutinous rice flour all at once when making Wuren stuffing, but add it while mixing, just the right softness and hardness.
4. The specification I made is 50 grams and 15 pieces
5. Egg yolk liquid: one egg yolk, one third of the whole egg liquid plus a little corn oil