Five Kernel Moon Cakes
1.
First, wash the almonds, pine nuts, cashews, sunflower seeds, and blackcurrants and control the moisture. Then put the nuts (except black currants) into the oven and bake them. *(When roasting, roast at low temperature until the surface of the nuts is yellow and fragrant, indicating that they are cooked. Pine nuts and sunflower seeds are roasted at 160 degrees for about 5 minutes; almonds and cashews will roast for a longer time.)
2.
Mix and knead the water and oil noodle ingredients and the shortbread noodle ingredients into a dough, cover with plastic wrap and let it stand for 30 minutes.
3.
Let the roasted nuts cool, mash them, and put them in a clean basin.
4.
Add black currant, black sesame paste, peanut butter, cooked glutinous rice flour, sugar and peanut oil and mix well. The amount of sugar is appropriately added according to personal taste.
5.
After stirring, the five-rens sinking can be rolled into a ball by hand without dispersing.
6.
Divide the proofed water-oil noodles and pastry noodles into 8 equal parts.
7.
Take one part of the water and oil noodle dough and roll it into a round shape, and place one part of the pastry dough in the middle of the water and oil noodle dough. Wrap the shortbread dough with water-oiled crust dough, with the mouth facing upwards. The rest of the dough is made in order and then covered with plastic wrap and proofed for 15 minutes.
8.
Take a piece of dough and roll it into an oval shape with a rolling pin.
9.
Roll into long strips with the smooth side facing down. Roll it out into a long strip, and then roll it up, with the smooth side facing down.
10.
Roll it out into a rectangle and roll it up.
11.
Use a rolling pin to roll into a circle and put in the five-core fillings. wrap up.
12.
Put it in a baking dish lined with a tarp with the mouth facing down. A total of 8 materials were made.
13.
Brush a layer of egg yolk liquid and put it in the preheated oven. 210 degrees, middle level, 25 minutes.
14.
Bake for about 7 minutes, take out the mooncakes and brush with a layer of egg yolk liquid. Mooncakes baked in this way will look better.
Tips:
1. Please flexibly control the baking time according to your own oven. The general oven uses 200 degrees and bake for 25 minutes. My oven is not strong, I adjusted it to 210 degrees and bake it for 25 minutes.
2. Cover with tin foil after coloring. The mooncakes are golden on the surface when they are baked, and they are ready to be baked when they are full of fragrance.
3. Although the mooncakes you make are delicious, don't eat more, just eat one at a time. It's best to go with Pu'er tea, chrysanthemum tea, or hawthorn tea. This will not only reduce the greasy taste but also help digestion in the stomach and intestines.
