Improved Cantonese Five Nut Mooncake
2025-02-24 03:01:00 128
Wuren mooncakes are my favorite type of mooncake in my family. They are a must make mooncake during the Mid Autumn Festival every year. A few days ago, I went to the Le Peng Academy of the Nutritionist Club to become a mooncake teacher. I tried to reduce the oil and sugar in the mooncake recipe as much as possible, so that it is not greasy at all and much healthier than regular high oil and high sugar mooncakes. I control the ratio of skin and filling between 3:7 and 4:6, which makes it easier for beginners to operate. Personally, I think this ratio is also more delicious. Let's share the recipe for this mooncake below< br>
Details of ingredients
Technique
Steps to make Improved Cantonese Five Nut Mooncake
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1. Add 56 grams of 93 corn germ oil to the pot, heat it up, and then cool it down to around 60 degrees Celsius.![]()
2. Add conversion syrup and mix well with water.![]()
3. Sieve in low gluten flour.![]()
4. Mix well with a scraper.![]()
5. Pinch it into a ball, wrap it in cling film, and let it sit for one to two hours.![]()
6. Sift the medium gluten flour and glutinous rice flour, put them into the pan and fry them until they are cooked. Dry fry them without adding anything. Cook them slowly over low heat.![]()
7. Roast walnuts, almonds, and peanut kernels until cooked, cut them into small pieces, and stir fry black and white sesame seeds until cooked (peel off the peanut kernels, and rub off the walnut kernels and almond skins if possible, and try to peel them as much as possible).![]()
8. Add 55 grams of corn oil to the pot and heat it up, then cool it to around 60 degrees Celsius.![]()
9. Add water and white sugar, stir while bringing to a boil again, then turn off the heat and add maltose and stir evenly.![]()
10. Add all the prepared ingredients for Wuren.![]()
11. Mix well with a scraper.![]()
12. Rub half of the mooncake skin material into a 19 gram round ball, and tightly pinch the five nut filling into a 31 gram round ball by hand.![]()
13. Use a rolling pin to roll the mooncake skin into thin slices and wrap them with five nuts filling.![]()
14. Use molds to carve shapes.![]()
Preheat the oven at 170 degrees Celsius over high and low heat, then bake the mooncakes for 5 minutes.![]()
16. Remove and brush the egg yolk mixture.![]()
Then put it in and bake for about 18 minutes.![]()
18. It's out of the oven.
