Name: Five Kernel Moon Cakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 10g milk powder; 150g Invert syrup; 2g Jianshui; 50g Peanut oil; 35g Melon seeds; 40g walnut; 100g peanut kernel; 30g White sesame; 20g Black sesame; 40g almond; 20g raisin; 20g Dried cranberries; 20g Green red silk; 120g Cooked glutinous rice flour; 80g Sugar; 70g water; 1 piece Egg yolk (surface); 1 tablespoon Egg white (surface)

Five Kernel Moon Cakes

by Red Bean Hass

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I failed to make mooncakes last year, so I decided not to make it. This year I still can’t help but try it out. Fortunately, I am very satisfied with it.

Five Kernel Moon Cakes

1. Weigh the crust materials

2. Put liquid soap in a large bowl, pour the inverted syrup, and stir evenly

3. Pour in peanut oil and mix well

4. Pour in milk powder and flour and knead it into a smooth dough, don’t knead too much

5. Wrap it in plastic wrap and put it in the refrigerator for at least one hour

6. Weigh the filling

7. The peanut kernels and half of the black and white sesame seeds are chopped with a food processor, and the almonds and walnuts are chopped

8. Put all the ingredients in the bowl

9. Add water and peanut oil, mix well

10. Group into a 30g ball

11. Divide the pie crust into 20g balls

12. Close slowly

13. Pinch round

14. Put it into the mold and press out the pattern

15. Put tin foil on the baking tray, and put the mooncakes in the baking tray

16. Spray water before entering the oven, put it in the preheated oven, middle level, upper and lower fire, 180 degrees

17. Bake for five minutes and set, take it out and let it cool and brush with a thin layer of egg yolk (one egg yolk plus a tablespoon of egg white and mix well)