Pine nut corn mooncake
2025-02-24 03:00:44 122
At first, I met a pastry chef who gave me several classic mooncake recipes, such as Cantonese Five Nut and Bean Paste. Thanks to the guidance of my teacher, my mooncakes at home are still good. Hehe, let me boast a little. I also make many mooncakes by myself every year and give them to my friends and family, which is very popular. This year, due to having a little baby at home and not having much time, I only started making mooncakes now. Today's mooncake filling is a product I personally developed based on my years of experience in making mooncake fillings. After applying classic dishes to mooncakes and making three improvements, we finally determined the recipe. Our whole family agreed that it was delicious, so we immediately shared the recipe with everyone. If you like it, please add a new recipe to your mooncakes< br>
Details of ingredients
Technique
Steps to make Pine nut corn mooncake
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1. Boil fresh corn and peel off the corn kernels![]()
2. Add water to the corn kernels and put them into the wall breaking machine![]()
3. Use the sauce function to make corn paste![]()
4. Grind rock sugar into powder using grinding function![]()
5. Pour the corn batter into the pot and stir fry over low heat until it is relatively dry. Then add rock sugar powder and continue stir frying![]()
6. Add butter and continue stir frying over low heat![]()
7. Stir fry until the filling is almost clumped and in a relatively oily state. Remove from heat and let cool for later use![]()
8. Stir fry pine nuts over low heat until cooked and let cool![]()
9. Put the cooled corn balls into the pine nuts![]()
10. Mix evenly![]()
11. Pour the syrup, oil, and water together into a basin![]()
12. Stir thoroughly until completely fused![]()
13. Sieve in flour![]()
14. Knead into dough![]()
15. Divide the stir fried filling into 46 pieces. I made several chocolate wrappers at the same time, but because I feel that the chocolate wrappers are harder, I won't share them with everyone.![]()
16. Divide the dough into 14 gram portions. Take a noodle and wrap the filling evenly and tightly. I made a slightly larger amount of dough, I can make about 13 pieces, and I also made several jujube paste pieces at the same time. Parents can adjust the dosage appropriately and proportionally according to their own needs.![]()
17. The packaged mooncakes are molded into shape. The chocolate dough is also wrapped. When the surface is sprayed with water and placed for baking, it cracks.![]()
After preheating the oven to 200 degrees, put it into the oven to bake![]()
19. It is best to sieve the beaten eggs for a more even distribution![]()
When baking for 5-7 minutes, take it out and brush the surface with egg mixture![]()
21. Then continue baking at 200 degrees for another 15 minutes![]()
22. Baked mooncakes![]()
23. Cut it open and take a look. The combination of corn and pine nuts gives this mooncake a fresh and refreshing feeling. When you chew on the pine nuts, they are sweet and fragrant, making it a delicious dish
