Five Kernel Moon Cakes

Five Kernel Moon Cakes

by Dazzling silk scarf

4.6 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

The annual Mid-Autumn Festival is approaching. The supermarket has already started selling mooncakes. However, some of the mooncakes sold outside are really not very clean. The media has exposed it many times. The family especially likes to eat five-core mooncakes. Make your own five-nut mooncakes, and you will have enough food, and you can rest assured when you eat them. Okay, let’s share them with everyone now.

Five Kernel Moon Cakes

1. Moon cake crust: 30 grams of corn oil, 3 grams of soap, 140 grams of inverted syrup, 240 grams of low-gluten flour.

Five-nut filling: 35 grams each of peanuts, walnuts, pumpkin seeds, 45 grams of dried mango, 15 grams each of black and white sesame seeds, 20 grams of honey, 30 grams of oil, and appropriate amount of cake powder.

Invert syrup: 100 grams of sugar, 70 grams of water, 15 grams of lemon juice.

Liquid soap: 1 gram of edible soda noodles, 3 grams of cold boiled water, just mix.

Moon cake mold: 50 grams.

Five Kernel Moon Cakes recipe

2. First of all, let me introduce the cake powder: the cake powder is the glutinous rice flour when it is fried, which is the cake powder. This is my fried cake powder, it's just a little yellowish and ready for use

Five Kernel Moon Cakes recipe

3. Prepare five-nut filling: 1. Peanuts, 2. Walnuts, 3. Pumpkin seeds, 4. Dried mangoes

Five Kernel Moon Cakes recipe

4. 5. 15g each of black and white sesame seeds

Five Kernel Moon Cakes recipe

5. 6 kinds of dried fruits are fried and mashed and mixed together. After adding 20 grams of honey, 30 grams of oil, and an appropriate amount of cake powder

Five Kernel Moon Cakes recipe

6. How to make mooncake crust: 30 grams of corn oil, 3 grams of soap, 140 grams of inverted syrup, 240 grams of low-gluten flour

Five Kernel Moon Cakes recipe

7. Knead into dough and cover with plastic wrap. About 40 minutes

Five Kernel Moon Cakes recipe

8. Five-nut stuffing is 20 grams each, the dough is 30 grams, and my mold is 50 grams

Five Kernel Moon Cakes recipe

9. Flatten the skin, put on the stuffing, wrap it up slowly, and close the mouth

Five Kernel Moon Cakes recipe

10. Put it in the moon cake mold (before putting in the moon cake mold, sprinkle some with fried cake powder for better demoulding)

Five Kernel Moon Cakes recipe

11. Slowly press out

Five Kernel Moon Cakes recipe

12. One moon cake is ready

Five Kernel Moon Cakes recipe

13. The 13 moon cakes are out of film. Afterwards, spray some water to prevent them from cracking when they are baked again.

Five Kernel Moon Cakes recipe

14. Put it in the bottom of the oven and bake at 150 degrees for 10 minutes

Five Kernel Moon Cakes recipe

15. After taking it out, apply egg liquid, leave it on all sides, and bake the lower layer at 150 degrees for another 10 minutes

Five Kernel Moon Cakes recipe

Tips:

Warm reminder for silk scarves: Mooncakes are softer and more delicious after being put in the refrigerator for 2-3 days to return to the oil after they are just finished.

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