Osmanthus Five-nen Moon Cake
1.
Add liquid soap to the inverted syrup, stir evenly, then add oil, after whipping evenly, add salt and stir evenly
2.
Sift in milk powder and flour, mix well
3.
Knead the synthetic dough, cover with plastic wrap, and relax for more than 2 hours
4.
All kinds of nuts are peeled in advance, fried or roasted, and can be peeled, peeled, and crushed. It does not need to be finely crushed. It is more delicious if it has a grainy texture.
5.
Pour the crushed nuts into a container, add honey and sweet-scented osmanthus
6.
Add cooked flour and cooked glutinous rice flour
7.
Add olive oil and sesame oil
8.
Add water, and hold it with your hands to form a ball.
9.
Divide the loose crust into 24 pieces and round them, and divide the five-core filling into 24 pieces, and round them.
10.
Take a pie crust, pat it slightly, press it round, and put a five-core filling on it
11.
Put it into the palm of your left hand, push the filling in with your right hand, and at the same time rotate the left hand to push the crust evenly against the filling, until the whole filling is wrapped, and the mouth is tightly closed into a green body
12.
Roll the green dough in the flour pile, shake off the excess flour, and place it in a mold
13.
Press down evenly with your hands, lift the moon cake mold, and push out the moon cake green body
14.
Place them in a baking tray lined with tin foil at intervals
15.
Preheat the oven at 180 degrees, the middle layer, bake for 5 minutes, take it out, let it cool, brush with egg yolk liquid, put it into the oven, reduce to 150 degrees, and bake for about 10 minutes until the surface is evenly colored
16.
When the mooncakes are out of the oven, put them in a fresh-keeping bag and seal them back to the oil for 2 to 3 days.
Tips:
The amount of nuts can be added as you like. You can do it at will. There is no need to be so strict. I made two plates at once. If I want to make one plate, the amount can be halved.
