Multigrain Nut Mooncake
1.
Pour the invert syrup into a larger pot, add water and stir well, add vegetable oil (corn oil or peanut oil) and stir;
2.
Sift in the flour, cut and mix with a spatula until there is no dry powder, and knead it with your hands. Cover with plastic wrap and wake up for 30 minutes. .
3.
Stir-fry sesame seeds, oats, and flax seeds separately;
4.
Fry walnuts, pine nuts, peanuts, and almonds separately, then cut these nuts into small pieces for later use;
5.
Pour the pre-prepared lotus seed puree and glutinous rice flour (70g) into a larger deep dish, add water (85g), xylitol and maltitol and mix well. Pour in all the fried miscellaneous grains and nuts, mix with glutinous rice and lotus seed puree to form a mass (if it doesn't form a mass, add a little water and glutinous rice flour);.
6.
Divide 20 grams/piece of the pie crust and 30 grams/piece of the filling into 18 portions each, knead and use a circle for later use, take one portion of the pie crust and squeeze it with the palm of your hand;
7.
Pack a filling of five grains and nuts;
8.
While turning, use the tiger's mouth to push up the pie crust to make it evenly cover the filling, then tighten the mouth, and roll into a smooth ball after closing;
9.
Sprinkle an appropriate amount of flour into the mold, and knock out the excess flour in a circle, so that the mold will be evenly covered with a layer of flour to achieve the purpose of anti-sticking and put the moon cake embryo into the mold;
10.
Use your hands to gently flatten the mooncake embryos so that they are as close to the mold as possible. The mold is pressed hard, and then the moon cake is pushed out to complete one. Wrap the rest of the cake crust with fillings and use a mold to make moon cake embryos;
11.
Preheat the oven at 175°C, spray an appropriate amount of clean water on the mooncakes with a watering can, put the mooncakes in the middle of the oven, and heat up and down for 5 minutes. .
12.
Take out the moon cake embryo and use a wool brush to brush the surface of the moon cake with egg yolk liquid. .
13.
Continue to bake for another 10-12 minutes, and the surface will be golden brown (the total baking time is 15-17 minutes). .
14.
After the baked mooncakes are allowed to cool, put them in a clean fresh-keeping box with a lid, and let them stand for 2-3 days, waiting for the oil to return. .
15.
The oil-returned mooncake has a smooth and shiny skin, and the whole mooncake is moderately firm, sweet and delicious.
Tips:
The temperature of each oven is different, and the baking temperature needs to be adjusted according to your own oven. If the temperature is heated according to this method, it is recommended to observe the coloring of the moon cake after 10 minutes of baking. If the color of the moon cake has been completely colored, it is recommended to lower the temperature by 5-10 degrees and continue to bake for another 5 minutes.
