Peanut Appropriate amount Sunflower seed kernels Appropriate amount
Almond Appropriate amount Black and White Sesame Appropriate amount
Cranberry Appropriate amount raisins Appropriate amount (all the above nuts together are 700 grams)
Corn oil 120g High-quality liquor 10 grams (liquor above 45 degrees)
Maltose 240 Glutinous rice flour 300
Warm water 135 Moon cake crust: all-purpose flour 400g
Invert syrup 280g Chencun Jianshui 8 grams
Peanut oil100 grams Egg yolk water (for brushing the pie crust): one egg yolk, a quarter of the egg white, and 15 grams of milk
How to make five-nut mooncakes Zero failure five-nut mooncake recipe illustration 1

Step 1

You must buy the original flavor of melon seeds. The original sunflower seeds I bought are shelled by myself. The peanuts are bought raw and roasted in the oven. Try to buy the original flavor for the five-nut filling. Don’t buy multiple flavors, otherwise the flavor will not be good. have eatenZero failure five-nut mooncake recipe illustration 2

Step 2

One piece of these is 700 grams Zero failure five-nut mooncake recipe illustration 3

Step 3

Put the peanuts, almonds and sunflower seeds in plastic bags and crush them with a rolling pin. Zero failure five-nut mooncake recipe 4

Step 4

Cut cranberries and raisins into small pieces Zero failure five-nut mooncake recipe illustration 5

Step 5

This is how it is mixed together. Crush the peanuts and almonds as much as possible. The particles are too big and I feel like I can’t eat them. If the particles are big, it is better to eat the peanuts and almonds directly. Zero failure five-nut mooncake recipe illustration 6

Step 6

Stir-fry the glutinous rice flour over low heat until it turns slightly yellow and loses the smell of cornstarch.Zero failure five-nut mooncake recipe illustration 7

Step 7

Add the chopped five kernels to the fried glutinous rice flour, add maltose, corn oil, white wine, add warm boiling water, wear disposable gloves and pinch evenly, press firmly, cover with plastic wrap and let it sit for more than 2 hours, preferably three hours Zero failure five-nut mooncake recipe illustration 8

Step 8

Mooncake skin: Add flour, inverted syrup, cornstarch water, and corn oil. Wear disposable gloves and mix up and down evenly. Do not knead or turn in circles to prevent the mooncake from being unable to return oil and become soft. This is what an old pastry chef told me. Turn the bottom up, then press it down with the palm of your hand, and so on. Be sure to mix evenly. Uneven mixing will cause the waist to collapse. Finally, knead it into a ball, cover it with plastic wrap and let it sit for 3 hours. Zero failure five-nut mooncake recipe illustration 9

Step 9

I like to eat mooncakes with thick crust, because the crust is delicious, so most of them are 20g skin wrapped with 30g filling. For this recipe, I made 25 pieces of 20g skin with 30g filling, and 19 pieces of 15g filling. The skin is 35 grams deep, and a little more filling was added to the last few. Zero failure five-nut mooncake recipe illustration 10

Step 10

Use a disposable glove on your left hand, do not use a glove on your right hand, hold the pie crust in your left hand, press the pie crust with the palm of your right hand, and then press with the pads of the three middle fingers of your right hand. This will make it thinner and easier to wrap. Illustration of how to make five-nut mooncakes with zero failure 11

Step 11

In order to take pictures, I didn’t wear disposable gloves. I didn’t wear this one, but I did wear the others to avoid sticking my hands. Zero failure five-nut mooncake recipe 12

Step 12

I first knead 25 pie crusts and 25 pits. The rest should be covered with plastic wrap to prevent the moisture from being lost over time. Zero failure five-nut mooncake recipe 13

Step 13

After wrapping, roll in a thin layer of flour, and thenPress with the mooncake mold. Use enough force when pressing. The three-dimensional shape will not come out when pressed lightly. Sprinkle some flour on the mooncake mold for the first time. Zero failure five-nut mooncake recipe 14

Step 14

This is the 30g material for 25 20g leather bags. I didn’t take pictures of the 35g material for the 15g leather bag at the back. Zero failure five-nut mooncake recipe illustration 15

Step 15

Preheat the oven to 200 degrees for 5 minutes. Place the mooncakes in the middle layer of the oven. Bake at 200 degrees for 8 minutes. After setting, take them out and brush them with a thin layer of egg yolk. It must be thin. Don’t think it’s a waste if you don’t use up the egg yolk. You can brush too much. The texture of the mooncake will not be clear. Brush it with egg yolk and bake for 15 minutes. The mooncake will be soft after baking and will harden after cooling. Then put it in a sealed bag and let it cool for three days before eating.Zero failure five-nut mooncake recipe 16

Step 16

Isn’t the color beautiful? My daughter couldn’t wait to eat it, so I let it cool and cut a piece for her to eat. I also tasted it myself. The skin was crispy and the filling was sweet but not greasy. The filling was also crispy when eaten. No. It's like being wet, and it's fragrant in your mouth Five-nut mooncake cooking tips

The average amount of the recipe is 44 pieces of 50g mooncakes. In fact, this amount is not large. If you rarely make it once, make more. It is almost the Chinese New Year. I brought it back to my hometown to feed my parents-in-law and parents. These are not enough at all. If you think it is too much , you can cut the amount, and you don’t need to add high-quality white wine, but the taste will be better and the storage time will be longer. In addition, you must add 15 grams of milk to the egg yolk liquid, so that the color will not be so dark. Bake in the oven. The temperature should not be too low, and the time should not be too long, as it is easy to collapse. This is what comes to mind at the moment. If you don’t understand, you can ask me
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