50g Five Nut and Hundred Fruit Mooncake

2025-02-26 14:59:39 151

After preparing for a long time, I finally started making the first batch of mooncakes yesterday. I made 50 grams of Wuren and Baiguo mooncakes yesterday, and the effect is still good after oiling today. I am preparing to make the second batch of mooncakes. Although mooncakes cannot be eaten too much, they are definitely indispensable in this golden September. Actually, a large portion of the well made mooncakes will be given to friends. Well, some of my friends have already tasted the mooncakes I made today and felt happy in their hearts.

Details of ingredients

Medium gluten flour250g
golden syrup 175g
Jianshui3g
Sunflower seed oil65ml
salt5g
Five kernel filling300g
Mincemeat 300g

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timean hour

Steps to make 50g Five Nut and Hundred Fruit Mooncake

1. Weigh the ingredients for making mooncake skins, and prepare the syrup and soda water several days in advance.
2. Pour the conversion syrup into a bowl, add water and sunflower seed oil, and stir evenly.
3. Sift in flour and salt.
4. Mix the dough with a scraper, wake up for half an hour, knead the dough again, and wake up for another 20 minutes.
5. When waking up, make egg mixture: Mix one egg yolk with an appropriate amount of egg white, sieve, and make a moderately thick egg mixture.
6. Weigh 35 grams each of the five nut filling and the hundred fruit filling, and 20 grams each of the dough. (50g mold)
7. Take a piece of pastry dough and flatten it.
8. Add the filling of five nuts.
9. Flip it back and slowly push the dough down with your fingers.
10. Push until halfway through the dough, then use the tiger's mouth position to continue pushing upwards slowly until the entire dough is closed.
11. Wrap the mooncake blank with a little dry flour and knead it into a slightly longer oval shape.
12. Put it into the mold.
13. Use idle mold pieces to assist in compacting mooncakes.
14. Remove the mooncake from the mold.
15. Place oil paper on the baking tray and place the demolded mooncake blanks on top of the baking tray.
Preheat the oven to 200 degrees Celsius and 220 degrees Celsius. Bake in the oven for 8 minutes.
After the pattern is set, take it out and brush it with a layer of egg yolk liquid.
18. Bake in the oven for about 10 minutes until the surface turns golden brown.
Freshly baked mooncakes have a very dry and hard crust. After the mooncakes cool down, they should be sealed and stored for 2-3 days. The crust will gradually become soft and oily, a process called "oil recovery". Therefore, do not eat freshly baked mooncakes in a hurry, wait for the oil to return before eating.
20. Pack it up and give it to a friend.