Five Kernel Moon Cakes
1.
Prepare the ingredients for the five-core filling
2.
Cut all the nuts and dried fruits into dice and put them in a large bowl
3.
Mix well
4.
Add rose sauce, white sugar, water, wine and oil
5.
Mix well
6.
Add cooked glutinous rice flour
7.
Mix well and let stand for half an hour,
8.
Divide the dough into 6 grams each
9.
Divide the filling into 24 g balls
10.
Take a piece of dough and press flat
11.
Put the filling
12.
Push the dough up to wrap the filling
13.
Close up and round
14.
Put a small amount of flour in the moon cake mold, shake evenly, and pour out
15.
Put a small amount of flour in the moon cake mold, shake evenly, and pour out
16.
Buckle on the table, push down the handle, and compact
17.
Lift the mold and push the handle down to push out the formed moon cake
18.
Put the mooncakes on the baking tray, spray water on the surface, put them in the preheated 180 degree oven, bake for about 5 minutes,
19.
After setting the shape, take it out, brush the surface with egg yolk liquid, put it back in the oven, and bake for about 15-20 minutes.
20.
Golden surface
Tips:
All nuts need to be roasted and cooled before use.
This time brushing the egg yolk liquid, it feels better to brush the mixed egg liquid
The freshly baked mooncakes have a dry and hard skin, and they taste better after returning to the oil.
For the preparation method of cooked glutinous rice flour and Cantonese-style pastry, please refer to the previous log or recipe.
