Five-nut mooncake recipe

The Mid-Autumn Festival is coming, and mooncakes have officially appeared on the market. Mooncakes are the perfect gift for the Mid-Autumn Festival! The value of mooncake gift packages lies in the packaging, but the mooncakes themselves are not that different. Sometimes, for the sake of face and to express one’s feelings, one can only measure the price. The more expensive it is, the more one values ​​it. But you can also make the mooncakes yourself, which not only expresses your feelings but is also economical. Let me introduce it to you below.

Steps

Mix syrup and oil, add alkaline water and mix well.

Add flour and mix well, cover with plastic wrap and let it rest for 2 hours. (The dough was very sticky, so I used a spatula to mix it.)

Mix the flour and glutinous rice flour, put it in the microwave on high heat for 5 minutes, and stir twice in the middle to prevent it from getting mushy.

Put cashews, almonds and walnuts in a plastic bag and crush them with a rolling pin. (No need to crush it too finely.)

Mix the crushed nuts with sesame seeds, pumpkin seeds, pine nuts and cooked flour.

Add corn oil, honey, sugar, salt and appropriate amount of water and mix well until you can knead it into a ball.

Knead the five-nut filling into balls of 120 grams each. (Exactly 10.)

Divide the rested dough into 10 portions. (The picture was taken after I made 1 mooncake and didn’t take a photo, so there are only 9.)

Take a small piece of dough, flatten it and put the five-nut filling on it.

Hold the dough with one hand and use the thumb of the other hand to gently push the dough upwards until it covers the filling.

Roll the wrapped mooncake skin with a thin layer of flour.

Put it into the mooncake mold, flatten it with the palm of your hand, turn the mold upside down and tap it to remove it from the mold. After removing it from the mold, use a soft brush to gently brush off the flour on the surface.

Place the mooncakes on a baking tray and put them into a preheated oven at 400F/200C. Bake for 10 minutes. When the surface is slightly colored, take them out and let them cool for 10 minutes. At the same time, adjust the oven temperature to 350F/180C.

Brush with a thin layer of egg yolk wash and bake in the oven for 15 minutes. (If the color is not so good, you can broil on low heat for 3-5 minutes. Each oven is slightly different, so pay attention to the temperature and time.)

Let the baked mooncakes cool down and place them in a sealed container for 2-3 days. They are ready to eat after the oil has been absorbed. (Please ignore the words on the mooncake, I only have one mooncake mold.