Homemade Classic Five-core Mooncakes
1.
Add liquid soap and peanut oil to the invert syrup and beat evenly.
2.
Sift in all-purpose flour and knead it into a dough.
3.
Cover with plastic wrap, relax for 1 hour, and set aside.
4.
Roll all the dried fruits with a rolling pin and set aside.
5.
Stir-fry glutinous rice flour.
6.
Pour the crushed nuts into a container, add honey and maltose and mix well.
7.
Add cooked glutinous rice flour and mix into a dough.
8.
Divide the loose crust into 8 pieces of 22 grams and round. The five-ren filling is also divided into 8 53 g rounds.
9.
Take a pie crust, squeeze it with your palms, and put a five-core filling.
10.
Tighten the bag with a tiger's mouth.
11.
Brush the moon cake mold with a layer of powder, and put the moon cake into the mold to flatten it.
12.
Press down firmly and gently lift the mold.
13.
The same method is done one by one and put into the mold.
14.
Spray a little water on the surface of the mooncake, preheat the oven at 180 degrees, bake the middle layer for 8 minutes, take it out and let it cool, and brush with egg wash.
15.
Put it in the oven, lower to 150 degrees, and bake for about 10 minutes until the surface is evenly colored.
16.
It is normal for the skin to be a little hard after the oven is out. It needs to be packed and placed at room temperature for about 3 days to return to the oil for the best taste.
17.
Appreciation of the finished product.
Tips:
My love words:
1. The cake crust is too hard and there is no water spray before baking. The moon cake crust cracks.
2. If the cake crust is too thin and the temperature is too low, the moon cakes will bleed.
3. If the resting time is not enough, the mooncakes will be closed.
