Novice Homemade Cantonese Five-nen Mooncake
1.
Stir the inverted syrup with water, then add corn oil and stir to form a milky form. There is no peanut oil at home, I use corn oil instead.
2.
Add flour, stir to form a dough, put in the refrigerator for later use
3.
Various nuts are roasted, chopped, and mixed well
4.
Chopped dried cranberries
5.
Mix nuts and dried cranberries, add sugar, cooked cake powder, and mix well
6.
Add corn oil, mix well, then add water to pinch, and the filling can be formed into a ball.
7.
The 63g mold I used, 23g pie crust, 40g filling
8.
Take a piece of pie crust, flatten it, and put in the filling
9.
Push up from the bottom little by little, while pushing and turning
10.
seal
11.
Brush a layer of flour in the mold to prevent sticking, and put in the wrapped moon cake
12.
Press, demould, spray water on the surface, put it in the preheated 200 degree oven, bake for 5 minutes, take it out, brush the surface with a layer of egg yolk water (1 egg yolk + a tablespoon of water to mix), continue to bake in the oven for about 15 minutes
13.
It looks like it's just baked, it's a bit over-baked, and the mooncakes are hard at this time. After cooling, place it in a sealed container and eat it after returning to the oil.
Tips:
1. The amount of nuts is not so strict when it is really made, I add it more casually
2. The first time I did it, I was in a hurry and forgot to take pictures in some steps
