Five Nut Mooncakes with Adequate Ingredients and Fragrant Flavors

1. The nuts used for filling are spread in a baking tray.

2. Place the preheated middle layer of the oven at 150 degrees Celsius for about 20 minutes. Stir once in the middle until the nuts turn slightly yellow on the surface before baking; You can also put it in a wok and stir fry slowly over low heat until cooked.

3. Let it cool and add chopped dried cranberries.

4. Prepare mooncake materials and molds.

5. Transfer syrup, corn oil, and rice water into a bowl and mix thoroughly.

6. Pour in flour and mix with a scraper to form a dough that is neither soft nor hard.

7. Pour maltose into crushed nuts; Add some medium gluten flour in moderation.

8. Wear disposable gloves and grab them evenly with your hands; Maltose has a bonding effect with flour in addition to seasoning.

9. The ratio of skin to filling is 2:8, with 40 grams of filling per piece and 10 grams of skin per piece; The filling should be kneaded vigorously into a ball.

10. Slice the dough thinly and place the five core filling on top.

11. Gather from all sides towards the center and wrap around the filling of five nuts.

12.6 will be completed sequentially.

13. Sprinkle a small amount of medium gluten flour in the mold, rotate it a few times, and pour out the excess flour; A thin layer of flour is also applied to the mooncake dough.

14. Adjust the dough and insert it into the mold; At this point, the temperature of the five kernels has returned to room temperature, and their plasticity is poor, requiring a little bit of force to achieve.

15. Invert the mold onto the baking tray covered with baking cloth, press it three times with force, and smoothly demold it.

16.6 mooncake blanks have all been completed; Preheat the oven to 180 degrees.

17. Put the raw materials into the preheated middle layer of the oven and bake for 5 minutes first.

18. Take out and let it air dry for 3 minutes, then use a wool brush dipped in a small amount of egg yolk solution to lightly brush the surface twice.

19. Transfer back to the middle layer of the oven and bake at 180 degrees for 15 minutes; To prevent the surface color from being too dark, I made a "ceiling" with aluminum foil, not directly next to the mooncakes, leaving space for air flow.

20. After being baked, mooncakes are relatively soft and easily deformed. After 5 minutes, they should be moved to the drying rack and completely cooled before being put into a fresh-keeping box. After 2 days, they can be consumed with oil.

21. Five nut mooncakes with thin skin and large filling, rich in flavor and ingredients, neither sweet nor greasy!