Five Kernel Moon Cakes
1.
Prepare ingredients for the five-ren filling.
2.
Put the walnut kernels, melon seeds, pumpkin seeds, black sesame seeds, and white sesame seeds into the oven and roast them. Put the roasted melon seeds into the fresh-keeping bag and use a rolling pin to crush them.
3.
Put the pumpkin seeds and walnut kernels on the chopping board, flatten them with the back of a knife, and then chop them. Cut the winter melon candied into tiny cubes.
4.
Put walnut kernels, melon seeds, pumpkin seeds, black sesame seeds, white sesame seeds, and winter melon candied fruit into a small pot.
5.
Add white sugar, corn oil, white wine, rose sugar, and water, and stir well.
6.
Add glutinous rice flour and mix well.
7.
Take a small pot, add invert sugar syrup, corn oil and alkaline water and mix well, then sift in flour and milk powder and knead it into a crust dough, then proof it for 1-2 hours.
8.
Weigh the pie crust and the five-core filling according to the ratio of 5:5 (25 grams of pie crust and 25 grams of filling), and make a round.
9.
Press the crust flat to cover the five-core filling, and then slowly push it a little bit until it completely covers the five-core filling.
10.
Sprinkle a layer of hand powder into the mold, put the wrapped dough into the mold, and use the mold to press the dough into a moon cake shape.
11.
Spread greased paper on the baking tray, and put the finished moon cakes on the baking tray. Spray a little water on the surface of the mooncake.
12.
Put the mooncakes in the preheated oven and bake for five minutes, then remove and brush with a layer of egg wash. Put it in the oven and bake for about 15 minutes until the surface is golden. Then take it out and let it cool for a day. Let the mooncake return to the oil and serve.
Tips:
1. Alkaline water can be prepared by yourself, alkali: water = 1:4
2. Don't put all the glutinous rice flour in when making the five-ren filling, but add it while mixing, and the degree of hardness is appropriate.
3. When brushing the egg liquid, only brush the top of the mooncake, not the side.
4. The baking time depends on the performance of your own oven and the size of the moon cake.
5. This formula can be used to make 28 50g moon cakes according to the mold 50g and the filling ratio of 5:5.
