Five-nut MooncakeCakeIs a traditional Chinese itemPastryA typeOf mooncake, belonging to CantoneseMooncakeOne, the most famous in autumn mooncakes, although there are now many more and more innovative mooncakes, but five-nut mooncakes still stand in people's hearts with their strong charm.

How to make five-nut mooncake

NeededIngredients

Medium-strengthFlour200 grams,Milk powder10 grams, 150 grams of syrup,Peanuts50 ml of oil, 2 ml of ( is, ),WalnutsPeachNuts 200 grams,PumpkinSeeds50 grams,ApricotsNuts50 grams, 50 grams of peanuts,BlackSesame50 grams, 50 grams of sugar, 50 grams of apricots,GrapesDried50 grams, 80 grams of white sugar, 10 ml of white wine, 80 ml of water, 30 ml of peanut oil, cookedGlutinousRice flour120 grams.

Steps

1. Pour in the syrup and mix with peanut oil, then add and mix again.

2. Sift in flour and milk powder, use a scraper to cut, cut, cut, and constantly knead the dough, put the dough in a bag and let it rest for 1 hour.

3.GlutinousFlour, roast it.

4. Walnuts, peanuts, and apricot nuts are put inOvenat 200 degrees for about 5 minutes, then put in pumpkin seeds and black sesame for 3 minutes to roast, then cool, remove the peanut skins and apricot skins.

5. Put it in a bag and smash it with a rolling pin.

6. Put dried grapes and chopped apricots into it.

7. Add white sugar, white wine, and mix well.

8. Slightly crush the sugar, add it, pour in water, peanut oil, cooked glutinous rice flour, and mix well.

9. Knead it into a ball, it won't easily scatter, five-nut filling is made.

10. Divide the filling into 75 grams each, and the pastry into 25 grams each.

11. Take a pastry, press it into a circle, put the five-nut filling on top, slowly push the pastry up to wrap the filling.

12. Apply a layer of flour on the dough, put it in a mold, and press out the pattern.

13. Spray water on the finished mooncake, put it in a 200-degree oven for 5 minutes to fix the pattern.

14. After solidification, brush with egg liquid and put it in the oven for another 15 minutes to color the surface.

Tips

1. When roasting small grains such as pumpkin seeds and black sesame, wait for the larger grains to be cooked first, so that they don't stick.

2. The water in the five-nut filling, it is best to use pure water or boiled and cooled water, do not use raw water directly, this makes the filling easier to preserve and less likely to spoil.

3. Before putting the mooncake in the oven, be sure to spray water first, otherwise it is easy to crack.Making mooncakes is not difficult, the difficulty is to make the surface pattern clear and not crack.

4. If you don't like ice sugar, you can skip it, but you need to increase the amount of white sugar.

5. When brushing with egg liquid, be sure to filter the brush in the bowl, only leave a small amount of egg liquid on it, brush it quickly, if there is a lot of egg liquid on the mooncake surface, it will not make the mooncake pattern clear, and it will also be too colored, which is not beautiful.

Nutritional benefits of five-nut mooncake

Nutritional value

The filling of five-nut mooncakes mainly uses plant-based seeds, such as walnuts, almonds, sesame seeds, peanuts,LycheeLotusBean,Dates,Mud,These have certain health benefits.Plant-based seeds contain a lot of unsaturated fatty acids, mainly consisting of oleic acid and linoleic acid, which can softenBloodvessels, prevent arteriosclerosis;Contains minerals, which can improve immunity, prevent children from being deficient in zinc and iron.

How to choose fresh mooncakes

1. Look at the appearance: the shape and size of the mooncake are uniform and full.Cantonese mooncakes have a light brown surface and a milky white wall, with even egg paste and pattern.Beijing mooncakes have no patterns and names, such as plain red skin, not pale, not raw, not sticky, not sweet.

2. Smell: fresh mooncakes emit a characteristic mooncake fragrance, due to different ingredients, the fragrance of the skin and filling are different.If the mooncake made with poor-quality ingredients or stored for a long time, it will smell of a strange or sour smell.

3. Taste: generally Cantonese mooncakes have thin skin and large filling, authentic flavor and soft and chewy texture.The filling of Beijing mooncakes is fine and elaborate.Mooncake skins are divided into four types: oil skin, oil dough, glutinous skin and Beijing skin.The filling is divided into three categories: steamed filling, fried filling, and scraped filling. The filling contains a lot of fruit ingredients, and when cut, you can see peaches, nuts, sesame seeds,Sichuan pepperGreen beans, and various fruits, high-quality mooncakes also contain ice sugar, which is crispy and delicate.Low-quality mooncakes not only have hard and not crispy skin and filling, but often have a bitter taste.Osmanthus flower， ，， ，

Precautions for five-nut mooncakes

Precautions

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