Five Kernel Moon Cakes
1.
The invert syrup was boiled two weeks ago, so I won’t talk about it here.
2.
Pour the invert syrup into the container.
3.
Alkali: Add water to the syrup at a ratio of 1:4 and mix well.
4.
Add oil and continue to stir. Put 140 grams of oil and 40 grams of it in the filling!
5.
Add flour, mix into a dough, let it rest for 1 to 2 hours. The filling can be prepared at this time.
6.
Walnuts, sunflower seeds, pumpkin seeds, and almonds will be more crispy by baking them in the oven. Cool, the walnuts are broken into small pieces, I didn't cut them, I think the big nuts taste good.
7.
Stir-fried sesame seeds are also poured with nuts.
8.
Also put in the dried fruit and black sesame paste. Mix well, add cooked glutinous rice flour and continue to stir.
9.
Add honey and the remaining 40 grams of peanut oil, as well as high-quality liquor. Stir, after half an hour, without loosening, the five-nut filling is ready.
10.
For a small moon cake of 50 grams, I put 35 grams of fillings, and 80 grams of 125 grams. The volume ratio of the skin and the noodles is 3:7, which is better.
11.
Press the dough into small cakes.
12.
Take a filling and slowly push up the dough with your hands.
13.
Once wrapped, roll it in dry flour.
14.
Sprinkle a layer of dry flour on the mold to remove excess flour.
15.
Press harder.
16.
Quickly shape and demold gently. Before entering the oven, spray a little water.
17.
Preheat the oven and put it in the oven. My oven has a higher temperature, 160 degrees, and bake for 5 minutes. Take out the diluted egg wash, not too thick, otherwise the pattern will not be beautiful!
18.
I also baked a few large ones! Bake for about 10 minutes, and the surface will be golden.
19.
Brush a layer of butter while it is hot and leave it for one to two days to return the oil better.
20.
The skin is thin and the stuffing is enough, it's delicious!
