Pine Nut Corn Mooncakes

Name: Pine Nut Corn Mooncakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g corn; 30g (rock sugar powder) Powdered sugar; 45g Pine nuts; 150g water; 50g butter; 100g Flour; 75g Invert syrup; 25g Peanut oil; 1g Jianshui

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

At first, because I knew a pastry chef, he gave me several classic mooncake recipes, such as Cantonese five-nuts, red bean paste and so on. Thanks to the teacher’s guidance, my family’s mooncakes can still be made. Haha, I’m a little boastful. I also make a lot of mooncakes for my friends and relatives every year. They are very popular. This year, because there is a baby in the family, there is not much time, so I only started to make moon cakes now. Today’s mooncake filling is considered to be my own research and development based on my many years of experience in making mooncake fillings. I used classic dishes on the mooncakes. After 3 improvements, the recipe was finally determined. Our whole family agreed that it was delicious. , So after the formula is finalized, take it out and share it with you immediately. Dear friends, add a new formula to your mooncakes. The pine nuts from the mountains and forests are the finishing touch of this mooncake. When you chew the pine nuts, the sweet and fragrant taste will bring you a fresh feeling.

Ingredients

300g Corn
30g (rock sugar powder) Powdered Sugar
45g Pine Nuts
150g Water
50g Butter
100g Flour
75g Invert Syrup
25g Peanut Oil
1g Jianshui

Pine Nut Corn Mooncakes

1. Fresh corn cooked and peeled off the corn kernels

2. Add water to the corn kernels and put them into the wall breaker, use the sauce function to make corn paste

3. Rock sugar powdered with grinding function

4. Pour the corn batter into the pot and fry until it is dry, then add rock sugar powder and continue to stir fry

5. Add butter and continue to fry over medium-low heat

6. Stir-fry until the fillings are basically doughy and oily. Leave the fire to cool for later use

7. Stir-fry pine nuts over low heat and let cool

8. Put the dried corn balls into the pine nuts

9. Just mix evenly

10. Pour the inverted syrup, oil, and soap into the basin together

11. Stir well until fully integrated

12. Sift in the flour

13. And make dough for about an hour

14. Divide the fried filling into 46 doses. I made a few chocolate pastries at the same time, but because the chocolate crust feels hard, I won’t share it with you.

15. The dough is divided into 14 g doses. Take a flour to wrap the filling and wrap it evenly. I made a little bit more for the dough, I can make about 13 pieces, and I made a few jujube pastes at the same time. Parents can adjust proportionally according to their own dosage

16. The wrapped moon cake is molded into a mold. The chocolate dough is also wrapped. The surface cracks when sprayed with water

17. After preheating the oven at 200 degrees, put it in the oven and bake

18. It is best to sift the eggs after they are broken up, so that they are more even

19. When bake for 5-7 minutes, take it out and brush the egg liquid on the surface

20. Then continue to bake at 200 degrees for another 15 minutes

21. Baked moon cakes

22. Cut open and see, the combination of corn and pine nuts gives this mooncake a small and fresh feeling. When you chew the pine nuts, it is sweet and fragrant, and it is delicious.

Tips:
1. The filling must be fried to a relatively dry state, so that it can be easily formed when it is wrapped. 2. The sweetness can be increased or decreased according to your own preferences. For my family's taste, this sweetness is just right. 3. I used rock sugar, but the same amount of white sugar can also be substituted.