Meringue Five-core Moon Cakes
1.
Prepare almond slices, peanut kernels, and walnuts peeled.
2.
Preheat the oven and heat up and down at 160 degrees for about 10 minutes.
3.
The roasted peanut kernels can be peeled well. Almond slices are thinner, so they cook faster and can be roasted separately.
4.
Chop the nuts slightly and prepare black and white sesame seeds.
5.
Take a small pot, add glutinous rice flour, and fry until cooked.
6.
Let the fried glutinous rice flour cool, add black and white sesame seeds, chopped nuts, white sugar and corn oil.
7.
After stirring evenly, divide into 8g pellets for later use.
8.
Water and oily skin: flour, lard, water, and the dough, try to be able to form, put on the glove film, reduce cracking. Shortbread: low flour, lard, and dough. The two doughs relax for about 30 minutes.
9.
Divide all the reconciled dough into 7 small doses.
10.
Flatten the water and oil skin and put it into the pastry dough. Close up all the dough.
11.
Take a dough and roll it out and roll it up from top to bottom.
12.
Rotate the rolled dough 90°, flatten it, and roll it up from top to bottom.
13.
Roll up all the dough and let it rest for about 20 minutes.
14.
Fold back both sides of the loose dough and shape it into a circle as much as possible.
15.
Roll out the dough and add the fillings.
16.
Close up and wrap.
17.
Do everything well.
18.
Brush a layer of egg yolk liquid.
19.
The surface is decorated with black sesame seeds.
20.
Preheat the oven and fire up and down at 180 degrees for 20-25 minutes.
21.
Let cool completely after baking.
22.
The color is pretty~
23.
Break and take a look~
24.
The stratification is obvious.
25.
Let's eat O(∩_∩)O haha~
Tips:
1. The amount of the ingredients in the two doughs, the water-oil skin and the shortbread dough, are for reference only, and the specifics should be changed according to the actual situation.
2. The oven settings are for reference only.
