Five Kernel Moon Cakes
by The joyful life of pyrotechnics
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 1. Roast all the dried nuts in advance, put the sunflower seeds in a fresh-keeping bag and crush them with a rolling pin. Chop walnut kernels and pumpkin seeds with a knife and set aside.
2. Cut the sugar winter melon and dried tomato into small cubes for later use.
3. Put walnut kernels, sunflower seed kernels, pumpkin seed kernels, sesame seeds, winter melon sugar, and preserved tomatoes in a large bowl and mix well.
4. Add white granulated sugar, corn oil, white wine, rose sugar, and water, and stir well.
5. Put in the glutinous rice flour, don't put it all in, just add it while mixing, as long as the hardness is right.
6. After the five-nut filling is mixed, cover with plastic wrap and set aside.
7. Put the invert syrup in a large bowl, add lye and corn oil and stir well.
8. Sift in the flour and milk powder, knead it into a smooth dough and ferment for about 1 hour.
9. Weigh the five-core filling and the dough in a ratio of 7:3, and knead them into small balls.
10. Take a piece of dough and press it into a pie shape, put in the five-core filling, and slowly push the dough to close.
11. Sprinkle the cooked glutinous rice flour into the mold, pour out the excess rice flour, put the wrapped dough into it, and press it into a moon cake shape.
12. All mooncakes are pressed and placed in a baking pan lined with greased paper.
13. Spray some water and put it in the preheated oven. (Baking temperature 180 degrees, time 20 minutes)
14. Bake for five minutes, take out the mooncakes after they are shaped, brush them with a layer of egg wash, and put them in the oven to continue baking. After roasting, let it rest for a day to return to the oil before eating.
