Cantonese style five-nut mooncake with honey (no need to invert syrup)

Ingredients

• Mooncake Skin
• Honey 140g
• Peanut oil 50g
• All-purpose flour 200g
• 槝水 4 grams
• Mooncake filling
• Candied orange peel 50g
• Dried cranberries 50g
• Raisins 50g
• Peanut kernel 100g
• Sunflower seeds 100g
• White sesame 100g
• Black sesame seeds 100g
• Honey 50g
• Cold water 50 grams
• Peanut oil 50g
• Liquor 8 grams
• Fine sugar 60g
• Cooked glutinous rice flour 120g
• Paper
• Egg yolk 1
• Egg white 1 spoon

Steps

1. Mix honey, peanut oil and citron water

2. Beat evenly with egg beater

3. Add all-purpose flour

4. Knead into a ball, wrap in plastic wrap and let stand for 2 hours

5. Prepare the filling and mix all the dried fruits and preserved fruits

6. Stir evenly

7. Add fine sugar, honey, white wine, cold water and peanut oil, mixUniform

8. Add cooked glutinous rice flour

9. Mix evenly

10. Divide into 25 equal portions and shape into balls

11. Divide the rested mooncake dough into 25 equal parts and shape into balls

12. Separate the plastic wrap one by one and roll it thin with a rolling pin

13. Put a filling

14. Wrap and roll into a ball

15. Evenly coat the surface with flour and use the mooncake mold to print the pattern

16. Place on a baking sheet and spray water on the surface

17. Place the middle rack of the preheated oven at 180 degrees Celsius

18. Five minutes laterTake out the surface and brush it with egg wash

19. Put it in the oven again, turn to 165 degrees and bake for 15 minutes. Once the surface is evenly colored, it can be taken out

20. Finished product picture

21. Finished product picture

Tips

1. 1. This recipe can make 25 50g mooncakes
2. 2. All filling materials must be cooked, and the specific varieties can be adjusted according to individual preferences
3. 3. If the room temperature is high, the mooncake dough must be refrigerated and left to rest
4. 4. Adjust the baking temperature according to each person’s oven properties