Rose Nut Mooncake
1.
The nuts are fried in advance or roasted in the oven, the peanuts and walnuts are peeled and crushed (does not need to be finely crushed, they are more delicious), and the glutinous rice flour is placed in a microwave oven on high heat for 3 minutes or fried in a wok, sugar Rose chopped
2.
Pour the crushed nuts into the container, add the crushed sugar rose
3.
Add honey, cooked glutinous rice flour, rose sugar, olive oil and stir well
4.
Cold boiled water can be added according to the hardness of the filling, and the filling can be formed into a dough by holding it with your hands.
5.
Add liquid water to the inverted syrup, stir evenly, add oil, after stirring evenly, add salt, stir evenly, finally sift in flour, mix well, knead the dough, cover with plastic wrap, and relax for more than two hours
6.
Divide the loose crust into 12 equal pieces, round it, and divide the rose filling into 12 pieces, round into a circle
7.
Take a pie crust, pat it slightly and turn it round, put a filling 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 it covers the entire filling , Close the mouth and squeeze into a green body
8.
Roll the green dough in the flour pile, shake off the excess flour, and place it in a mold
9.
Press down evenly with your hands, lift up the mooncake mold, push out the green mooncake, and put it into the baking tray with tin foil at intervals
10.
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
