Invert syrup 160g Peanut oil 60g
Jianshui 4g Low gluten flour 230g
High-gluten flour 20g Egg yolk water:
Egg yolk 1 Milk 10g
Salt A little Vegetable oil 1 drop
Black sesame and five kernels: Comprehensive nuts 300g
Comprehensive dried fruits 180g Low gluten flour 50g
Glutinous rice flour 50g Low gluten flour 50g
Peanut oil 50g Purified water 50g
Rose Jam 30g Honey 50g
Rum 4g Organic black sesame paste 20g
How to make Cantonese five-nut mooncakes #

Step 1

First, add syrup to syrup and mix briefly. #

Step 2

Then add peanut oil and mix evenly with a hand whisk until emulsified. #

Step 3

Pour the sifted flour onto the dough mat, leaving a little flour aside to adjust the hardness. #

Step 4

Then pile the flour into a hillside, hollow out the middle, and pour the liquid prepared in the second part. #

Step 5

Sprinkle the flour in little by little with a scraper, and slowly mix it until it slowly merges into a piece of dough, then wrap it in plastic wrap and refrigerate for 2 hours. #

Step 6

Divide the combed dough into small pieces, 25g each, and divide the five-nut filling into 50g each. #

Step 7

Take a piece of dough, roll it into a ball, and flatten it with a spatula.#

Step 8

Put on the PVC gloves, pick it up and put it in the tiger's mouth of one hand, then place the prepared filling in the center of the dough, wrap the filling with leather, and push it up little by little. Be sure to be gentle with your hands. Don't expose any pits and try to make the dough even. #

Step 9

Place the mooncake mold on the ball, press out the mooncake pattern with two quick and powerful strokes, lift the mold immediately, and it's done.#

Step 10

Gently spray a little water on the surface of the mooncake, then place it in a preheated oven and bake at 200 degrees for 5-6 minutes to set. #

Step 11

After the first baking, the mooncake pattern is finalized. After it is placed at room temperature and is not hot to the touch, use a wool brush dipped in a little egg yolk liquid and quickly brush a thin layer on the surface. #

Step 12

Then put it into the preheated oven at 170 degrees and bake in the air oven mode for 10-12 minutes. #

Step 13

Finished product photos #

Steps14

Finished product photos #

Step 15

Finished product photos #

Step 16

Finished product photos Cantonese five-nut mooncake cooking techniques

The crust of the freshly baked mooncakes is very dry and hard. After cooling, seal and storeAfter leaving it for a period of time, the crust will gradually become softer and the surface will develop an oily sheen. This process is called "oil return". The oil return of the pie crust is related to the pie crust formula, the formula of the inverted syrup and the type of fillings. Depending on the production conditions of the mooncakes, the oil return time is also different. Some may take three to five days, and some may even take a week. If the mooncake does not return oil for a long time, it means there is something wrong with the production.
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