Deluxe Cantonese rose five-kernel mooncake

Who said that five-kernel mooncakes are not delicious and came to me? This year's Mid-Autumn Festival do-it-yourself luxury version of the rose five-kernel mooncake is delicious, and it is freshly baked first, no cracking or collapse, the mooncake skin is not hard at all, the method is simple, wait for 2 days back to the oil skin will be soft, the Mid-Autumn Festival will make this mooncake for the elders, both the elderly and children like to eat five-kernel mooncakes.

Ingredients

Mooncakecrust:

All-purposeflour 100 g

Invertsugarsyrup 75 g

Peanutoil 25 g

Soapwater 2 g

Wholeeggliquid 25 g

Filling:

Walnutkernels 35 g

pumpkinseedkernels 40 g

Peanutkernels ~35 g

Sunflowerseedkernels ~40 g

whitesesameseeds 25 g

rosesauce 5 g

Lotusseedfilling 90 g

Cornoil ~10 grams

Cooking Instructions

Corn oil, syrup, and water are added to the kneading dish;
Mix well and stir until emulsified;
Add all-purpose flour;
First, use a spatula to stir into a flocculent;
Then fold the dough with the folding method and mix it evenly;
Put it in a plastic bag and refrigerate it until the filling is removed.
The walnut is too big, cut it, chop it and spread it flat in the baking sheet, the other three nut kernels are not large, no need to chop, keep the whole one to bite it is delicious
Preheat the oven and bake at 150 degrees for 15 minutes, remove and set aside
Add the roasted nuts to the plate, add the lotus seed filling, rose paste, corn oil,
Stir well with a spatula first;
Then arrange the kernels by hand into a very uniform dough, and knead them evenly so that the kernels are evenly bonded.
Divided into 25 grams of filling, this one more stuffing at the end, it doesn't matter, you can eat it empty, or add toast inside, it's delicious.
Take out the moon cake crust from the refrigerator, divide it into ten, 20 grams each, knead it round, and rub some peanut oil on your hands when kneading, so that it will be kneaded very smoothly
The moon cake crust is pressed into a round wrapping filling, wrapped like a bun, kneaded round, remember not to show the filling,
Then close the mouth super downward;
Sprinkle some dry powder in the moon cake mold, which is easy to demold;
The mooncake is closed face up, and the front side is placed inside the mooncake mold
Press gently, compact and lift again, so as to get a complete and beautiful moon cake texture
After doing 10 in turn, you can change other pattern molds, and different patterns will have different feelings when tasting at festivals;
Preheat the oven to 170 degrees and bake for 10 minutes;
Beat the eggs into a whole egg wash
Spread with a layer of whole egg wash;
Bake again at 170 degrees for 10 minutes
Remove and let cool
Now the skin will be a little hard, after the moon cake is sealed and preserved, the moon cake will become soft, and it will return to oil after 24 hours or so, and the luster will look better after returning to the oil;
Finished product 1
Finished product 2
Finished product 3
Finished product 4
Finished product 5