Five-nuts moon cakes with zero failure

Many people didn't love five-nuts moon cakes when they were children, and I was one of them who always thought the soft, glutinous filling with salted egg yolk is even better. But the older I get, the more I love the no-frills. The five-nuts stuffing is made from real nuts, and the flavor is incredibly intense when eaten slowly. The Mid-Autumn Festival is coming soon, here to share with you this zero failure of the five-nuts moon cakes, let's do it together!

Ingredients:

plain flour 160g

invert syrup 112g

Peanut oil 70g

Walnut kernels 40g

Almond kernel 40g

Cashew nut 40g

Pumpkin seed kernels 35g

White sesame 25g

Candied melon 50g

Berry sugar 30g

malt syrup 40g

Salt 3g

Cooked glutinous rice flour 50g

Yolk 15g

Practice:

1.To make the crust first, add the transformed syrup, water and peanut oil into the mixing bowl.

2.Stir thoroughly with a manual whisk to emulsify evenly.

3.Add the all-purpose flour and mix with a spatula, then knead thoroughly with your hands. Put the dough in a plastic bag and seal for 1 hour.

4.Use a knife to cut larger nuts and dried fruit into smaller pieces.

5.Pour the malt syrup, caster sugar, salt, white wine, water and peanut oil into a container. Mix well with a hand whisk.

6.Add the nuts and dried fruit to the mixture and mix well with a spatula.

7.Then add cooked glutinous rice flour and continue to stir well. Form the five nuts filling into a ball, cover with plastic wrap and let stand for 30 minutes.

8.A 75g mold with a diameter of 6cm was used, and the ratio of skin to filling was 4:6. After the five nuts filling is left to rest, divide into ten 45g dosage pieces, knead and put into the baking tray for later use.

9.The pastry dough is divided into ten 30g dosage pieces, knead and put into the same baking tray with the filling, then cover with plastic wrap for later use.

10.Start preheating the oven at 200 degrees. Use the thumbs of both hands to flatten the dough and rotate until the crust is a thin, evenly thickened circle about 1.5 times the size of the filling.

11.Place the filling in the center of the crust, then flip the crust to the top, pressing down as you rotate. Turn it back over and close it up with the jaws of the tiger until the crust completely encloses the filling. Finally, round it slightly with your hands and place it on oiled paper or plastic wrap to prevent the bottom from sticking to the table and breaking the skin.

12.Put the cake in a baking tray and press the pattern with a mold until all the cakes are finished. Spray a layer of water mist on the surface of the moon cake and put it into the middle layer of the oven.

13.Adjust the upper and lower heat to 180 degrees for 20 minutes.

14.Mix egg yolks with 15 g of water, then sift through to remove air bubbles.

15.After baking the mooncake for 5 minutes, remove and brush the egg yolk mixture. Keep the oven empty. Brush all the mooncakes in turn the first time, then brush again the second time. Return to the oven and bake for another 15 minutes.

16.When the baking time is up, take out the mooncakes from the oven.

Freshly baked mooncakes, the flavor will left in your mouth and on your lips for a long time,subvert your imagination!

Source: Xia Chufang