Hello everyone, I am Xiao Gaojie.
Today we will make some savory five-nut mooncakes.
The recipe for the crust is the same as last year.
I only replaced the syrup with honey.
Under the big bowl is a scale.
You can replace lye water with sodium carbonate and water solution,
but lye water creates better browning effect on the crust.
Put in cake flour.
Mixing the flour with either syrup or honey, makes the dough very sticky.
Use a pair of gloves.
Knead the dough until it is smooth.
Rest the dough for an hour.
Now let's make the filling.
Take a look at the nuts.
Other nuts are OK too.
Nuts contain a lot of oil, so the taste turns rancid very quickly.
Make sure that you are using fresh nuts.
You also need to store the extra in the fridge.
Sesame and sunflower seeds are cooked.
These four are raw, and we will bake them.
Walnuts and peanuts are bigger,
so I put them more scattered.
No need to preheat the oven, put the tray directly in the cold oven.
After baking, the nuts will be slightly yellowed.
The oil came out from the walnuts, and separated some skin.
Remove the walnut skin as much as you can.
Chopped walnuts and peanuts.
Sometimes it is not easy to buy ingredients for very traditional food.
I use candied citrus peel to replace Qing Hong Si.
This taste is quite strong. Omit it, if you are not used to it.
Candied pineapples to replace traditional candied winter melon.
The shape and taste are very similar,
except pineapple has a sour taste.
Chop them.
Cook some glutinous rice flour.
On low heat, it takes about 5-6 minutes to cook this much rice flour.
The ingredients for the filling are ready, and let's mix them.
Rose syrup,
Honey, or you can use invert syrup,
oil,
sesame oil,
and sugar.
Mix well.
Then put the nuts,
candied pineapple and candied citrus peel.
Stir well.
Now, you are at a crossroads in your life.
Sweet or savory?
If you are not sure, just half and half.
Our family likes the salted version.
Put salt and Sichuan pepper powder.
For sweet taste, just add a little salt.
Add cooked glutinous rice flour.
Save a little bit as an adjustment.
After mixing well, you can't see the dry powder,
but it feels dry.
Now add water,
slowly.
You need to adjust the amount of water,
together it is about 1 tablespoon to 2 tablespoons.
Now it is ready.
It can be easily shaped into a ball,
and it does not feel hard when pressed down.
It makes easy to wrap,
and it is also easy to be molded into shapes.
55 grams each one. Round it.
This recipe can make 10 of them.
The dough is ready.
Divide into a small dough of 25 grams.
Now let's make the mooncakes.
Take a look at the small dough first.
When I pull it, it doesn't break right away.
Actually It can be stretched.
This makes it easy to wrap onto the filling,
and it will not crack in the oven.
Press it flat in the palm of your hand.
Put on the filling.
Turn around.
Gently press down to remove air in between.
Turn around again and seal the wrapper.
It feels comfortable when you see me wrap a moon cake,
like the gentle spring breeze.
In fact, this is the credit of the dough.
If your dough is right, it will be easy for you too.
Pat some flour.
Wipe off excess.
Put it on the baking tray.
As a detail oriented person, you noticed my moon cake is only 80 grams,
but I am using a 100 gram mold to press it down.
So the mooncake turns out slightly thinner.
Thinner mooncakes are more appetizing.
Different flavors can be pressed out of different patterns
Water spray
Put them in the oven.
Bake for 5 minutes at 400°F/205°C.
Prepare egg liquid.
One egg yolk and a spoonful of water.
After five minutes, take out the tray.
At the same time, open the oven door to cool down the oven.
Brush the first layer of egg liquid.
A thin layer, I only brush the raised part.
Into the oven.
Bake for another 5 minutes at 325°F/165°C
Brush the second layer of egg liquid.
At this time, the moon cake has begun to color.
Finally bake for another 5-10 minutes until completely browned.
Lye water is very effective.
Mooncake color is evenly browned.
In fact, the mooncake filling is already cooked, and we are just baking the crust.
Sealed them a container after cooled.
The curst will become soft in 2-3 days.
When using honey instead of invert sugar syrup,
You will feel the curst is hard if it is not thin enough.
But if the curst is thin,
and given enough time in the sealed the container. It will be softened.
Brew a pot of hot tea.
Take your time to taste this mooncake as like you enjoy the tea slowly.
After I open it, you can see every nut in the mooncake,
and you will be able to discover all the tastes of different nuts.
Look up you see the moon in the sky,
and sinking into the memories of the old hometown.
I wish you a happy Mid-Autumn Festival!
I am Xiao Gaojie, I will see you next time ^^