Five-Nut Mooncake

Name: Five-Nut Mooncake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 180 g Flour; 130 g Inverted syrup; 45 g Corn oil; 2 g lye water; 840 g Five-nuts filling; a pinch beaten eggs; 100g (1 piece) Mooncake mold

Easy and satisfying, Five-Nut Mooncake uses flour, inverted syrup and corn oil and is baked until golden and tender. A great choice for family gatherings or a weekend treat.

1 hrNewHard Baking Roast Sweet

Instructions

1
Mix invert syrup, oil, and lye water evenly until emulsified, then add flour and mix evenly.
2
The dough is ready. Cover it with plastic wrap and place it in the refrigerator to rest for an hour.
3
Divide the five-nut filling into small portions of 70 grams each.
4
Divide the dough into small portions of 30 grams each.
5
Take out a piece of dough and shape it into a circle.
6
Wrap the filling.
7
Reunion.
8
Roll in a thin layer of flour.
9
Put it into the mold.
10
Press out the flower shape, finish them one by one. Spray the formed raw dough (forgot to take a photo), place it in the preheated oven, middle layer, 180 degrees, bake for 5 minutes first, take it out and brush with a thin layer of egg wash, then put it back in the oven, turn the temperature to 160 degrees, and bake for 20 minutes.
11
Alright 😁.
12
Finished product image (return oil after 2-3 days).
13
Finished product image.
14
Finished product image.
15
Finished product image.