Five Kernel Moon Cakes

Five Kernel Moon Cakes

by Awkward

4.6 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

The new member of this year's Mid-Autumn Festival-Wuren moon cakes! ~ The fillings are all made by ourselves, so that you can feel it when you eat it~ The five-core moon cake contains more nuts and contains a lot of oil, so try not to eat too much at one time. "

Five Kernel Moon Cakes

1. Weigh the mooncake crust ingredients.

Five Kernel Moon Cakes recipe

2. Put invert sugar syrup, corn oil and liquid water in the basin and mix well.

Five Kernel Moon Cakes recipe

3. Sift in the flour.

Five Kernel Moon Cakes recipe

4. Mix well with a rubber spatula.

Five Kernel Moon Cakes recipe

5. Put it in a fresh-keeping bag and chill for one hour to relax the dough.

Five Kernel Moon Cakes recipe

6. The loose dough is divided into 20g small doses, exactly 20 pieces.

Five Kernel Moon Cakes recipe

7. The five-core filling is divided into 30g balls.

Five Kernel Moon Cakes recipe

8. Take a portion of the dough, flatten it, and make it easier to wrap.

Five Kernel Moon Cakes recipe

9. Put in the five-ren filling.

Five Kernel Moon Cakes recipe

10. Slowly push the skin up the bag.

Five Kernel Moon Cakes recipe

11. Seal and rub round.

Five Kernel Moon Cakes recipe

12. Put flour in the mold and shake it, discard the excess flour.

Five Kernel Moon Cakes recipe

13. Put the green body into the mold, be careful not to scratch the skin, otherwise it will be easy to reveal the stuffing when pressed.

Five Kernel Moon Cakes recipe

14. Lightly press molding.

Five Kernel Moon Cakes recipe

15. Spray water on the surface, preheat the oven to 175 degrees, bake for five minutes, and let it cool.

Five Kernel Moon Cakes recipe

16. Brush a layer of egg liquid, and only brush the surface. If you prefer a heavier color, you can just brush the egg yolk. I brush the egg yolk with some water and bake it for another 20 minutes.

Five Kernel Moon Cakes recipe

17. Take it out of the pot, let it cool and put it in the refrigerator for 1 to 2 days, and you can eat it after the oil returns~

Five Kernel Moon Cakes recipe

Tips:

1. When making the filling, the moisture should be dry, otherwise it will expand too much and crack the crust during the baking process.
2. When brushing the egg mixture, wait until the mooncakes are cold before brushing, otherwise the egg mixture will be hot and unsightly.
3. After the baked mooncakes are completely cooled, they should be sealed and stored. If they are not completely cooled, they should be sealed. The excess water vapor will cause the crust to become wet and sticky.

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