New Style Five-core Moon Cake

Name: New Style Five-core Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120G Flour; 40 Invert syrup; 30ML Salad oil; 50G almond; 20G Dried dates; 20G raisin; 20G Blackcurrant; 10G Black sesame; 10G Sugar

by Twilight shadow

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Five-core moon cakes are more popular among family members. Because the baby is allergic to peanuts, he switched to black currant. The taste is still very good. Put salad oil in the filling to reduce the sweetness. Less sugar is good for the baby to eat. The dough syrup is also very small. Make fifty grams of small moon cakes. Every time you can cut and eat, you can see the filling and the baby is also very happy. It is convenient to eat without waste. "

Ingredients

New Style Five-core Moon Cake

1. Almonds roasted

2. Dried dates and grapes are dry cleaned, dried and chopped. This is better for filling.

3. Wash blackcurrant with kitchen paper to absorb water

4. Fry the flour and change the color

5. Mix the top ingredients together and add 10G salad oil and sugar. If the filling is dry, add a proper amount of water and knead it into a dough.

6. Make sure to knead into a ball and divide it into about 32 grams.

7. The inverted syrup oil is stirred with an appropriate amount of water until there is no dry powder and the fresh-keeping film is covered and relaxed for two hours

8. Divide it into about 18 grams each and roll out the thicker middle and thinner edges

9. Pack the stuffing and round it in the hand, using the same thickness of the crust

10. Sprinkle a little bit of dry powder in the mold to prevent staining and press down firmly

11. Sprinkle the right amount of water on the mooncakes before putting them in the oven

12. Preheat the oven to 200 degrees and bake mooncakes at a temperature of about 150 degrees. The crust changes color, take it out and brush the egg mixture once. The whole process is about 18 minutes.