Exclusive Cantonese Five-Nuts Mooncake

Put invert syrup, rice bran oil, and lye water together, and mix evenly with a whisk.

Sift in the low-gluten flour.

Knead into a ball, cover with plastic wrap and let it rest for an hour, gently fold and mix until uniform to form a dough, cover with plastic wrap, and refrigerate for more than 1 hour.

Divide the filling into 35g portions.

Divide the dough into 18g portions.

Take a piece of pastry and flatten it, place the five-nut filling on it, and press the pastry tightly. Use both hands together, gently pushing the mooncake pastry from bottom to top, and continuously rotate the pastry and filling with your fingers so that the pastry evenly wraps around the filling.

Keep your mouth shut.

Lightly coat the surface of the mooncake dough with a layer of flour, then place the mooncake dough into the mold.

Directly press it into the baking pan and finish everything.

Spray a thin layer of mist on the surface, put it in the preheated oven, middle rack, upper and lower heat at 180 degrees, and bake for 5 minutes first.

Take it out and gently brush a layer of egg yolk wash, put it back in the oven, continue baking for about 15 minutes until the surface is golden, then take it out and let it cool.

Let's have a close-up shot and show off our five-nut mooncakes. They are sweet and sour, delicious, and have a good texture.