Nut Rose Moon Cake

Name: Nut Rose Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g Rose sauce; 60g peanut kernel; 60g Sesame seeds; 40g walnut; 20g White sugar; 30g Corn oil; 100g Cooked glutinous rice flour; 216g Cantonese-style pastry dough; Some Egg liquid

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The rose flower sauce was bought for moon cakes. I made many moon cakes, but basically I didn't move much. Because rose sauce is mainly used for old-fashioned moon cakes with traditional flavors, and such moon cakes are basically not cooked. This time, let Rose Xiang sing the protagonist once, and come to a rose moon cake. In fact, this filling recipe is more suitable for making meringue mooncakes, but my family doesn’t like meringue, so I barely made it into Cantonese style."

Ingredients

180g Rose Sauce
60g Peanut Kernel
60g Sesame Seeds
40g Walnut
20g White Sugar

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30g Corn Oil
100g Cooked Glutinous Rice Flour
216g Cantonese-style Pastry Dough
Some Egg Liquid

Nut Rose Moon Cake

1. Prepare the filling

2. Cut all the nuts into a large bowl

3. well mixed

4. Add rose jam

5. Mix well

6. add some oil

7. Mix well

8. Pour in cooked glutinous rice flour

9. Mix well

10. Divide the mixed filling into 28 g balls

11. Divide the crust dough into 12 grams each

12. Take a pasta and press flat

13. Stuffing

14. Close up and round

15. Put a small amount of flour in the moon cake mold, shake it evenly and pour it out

16. Put in the moon cake

17. Extruded pattern

18. Put the moon cakes in the baking tray, arrange them, spray water on the surface, put them in the preheated 160 degree oven, bake for about 10 minutes, until the shape is set

19. Take out the egg wash, put it back in the oven, and continue to bake for 15-20 minutes

20. Golden surface, baked

Tips:
This time I made 40 grams and the skin filling ratio was 3:7, but for this filling, 4:6 would be better.

Because the stuffing has high humidity, the baking temperature should not be too high to avoid cracking.

The baked mooncake has a dry and hard skin, and it will be more delicious after returning to the oil.