Mooncake ingredients list

Mooncakes are a special food that we are very familiar with, especially during the Mid-Autumn Festival, when everyone will buy some mooncakes to eat. There are many kinds of mooncake fillings to suit the tastes of different people. The mooncake filling that has always been loved by everyone is the five-nut mooncake. I feel that mooncakes with five-nut fillings are very nutritious, taste good, and are especially fragrant. Of course, if you have time, you can also make some five-nut mooncakes yourself.

Five-nut mooncake recipe

Ingredients: Mooncake skin: 150 grams of medium-gluten flour, 8 grams of milk powder, 113 grams of invert sugar syrup, 2 grams of lye water, 40 grams of cooked peanut oil, and 1 gram of salt.

Five-nut filling: 160 grams of peeled cooked peanuts, cooked melon seeds, cooked white sesame seeds, cooked walnut kernels, cooked cashews and candied winter melon, 50 grams of honey, 50 grams of maltose, 140 grams of cooked flour and glutinous rice flour (50% flour and 50% glutinous rice flour), 35 grams of cooked oil, and 30-50 grams of cold boiled water (adjustable according to the softness and hardness).

Accessories: Egg yolk liquid (one egg yolk + 1 tablespoon egg white, mix well)

Five-nut mooncake recipe

1. Add soap water to the invert sugar syrup and beat evenly. Add oil and beat until evenly combined, then add salt and mix well. Finally, sift in the flour, mix well, knead into dough, cover with plastic wrap, and relax for more than two hours. Peel all kinds of nuts in advance, fry them, peel those that can be peeled, and crush them (they don’t need to be very finely crushed, they taste better with a granular texture).

2. Put the flour and glutinous rice flour in a 1:1 ratio into the microwave on high heat for 3 minutes or stir-fry in a frying pan until cooked. Pour the crushed nuts into a container, add honey, maltose, cooked flour and cooked glutinous rice flour, cooked oil, and cold boiled water. Stir well until it can be formed into a ball when squeezed with hands. Divide the relaxed dough into 12 equal parts and roll them into balls. The five-nut filling is also divided into pieces, rolled into a round shape, take a pancake skin, flatten it slightly and make it round.

3. Put a five-nut filling in the palm of your left hand, push the filling inward with your right hand, and at the same time , rotate your left hand to push the pastry skin evenly along the filling until the entire filling is covered. Pinch the edges tightly to form a raw dough, roll it in a pile of flour, shake off excess flour, place it in the mold, press down evenly with your hands, lift the mooncake mold, and push out the mooncake raw dough.

4. Place the mooncakes on a baking tray lined with tin foil at intervals, preheat the oven to 180 degrees, bake on the middle layer for 5 minutes, take them out, let them cool, brush them with egg yolk liquid, put them back in the oven, lower the temperature to 150 degrees, and bake for about 10 minutes until the surface is evenly colored. After the mooncakes are cool, put them in a fresh-keeping bag, seal them and let them drain for 2-3 days before eating.