Скачать с ютуб How to make Mixed Nuts Mooncake в хорошем качестве

How to make Mixed Nuts Mooncake

Hello everyone! Welcome back to my channel! So, this year, I decided to make mooncakes at home because, let's be honest, the prices of mooncakes have skyrocketed! It's just too expensive to buy them, especially when I haven't had mixed nuts mooncakes in over five years. I've been craving that delicious blend of flavors, and what better way to satisfy that craving than by making them myself? So, let's dive into this delightful journey by making mixed nuts mooncakes with a traditional Cantonese skin! First up, let's gather our ingredients. Wrapper 250g of cake flour, 130g of syrup or honey, 50g vegetable oil and 3g salt. Filling 40g melon seed 40g sunflower seed 40g pumpkin seed 40g sesame seed 80g crushed walnuts 80g peanuts or cashew nuts 40g cranberries, diced winter melon orange peel 70g toasted glutinous rice flour 60g honey 20g oil water (if needed) Method Let's start by toasting our seeds and nuts. Preheat your oven to 180C or 356F. In a bowl, combine the 40g each of melon, sunflower, pumpkin, sesame seeds and the crushed walnuts and peanuts. Spread this mixture on a baking sheet and toast it in the oven for about 6 minutes until everything is slightly golden and fragrant. This step enhances their flavour! While the seeds and nuts are toasting, let's make the wrapper dough. In a mixing bowl, combine 250 g of cake flour, 130g of syrup or honey, 50g of vegetable oil, and 3 g of salt. Mix it all together until it forms a smooth dough. Once, it's ready, cover it with a cloth and let it rest for about 2 hours. This step is crucial for a soft pliable skin! After 2 hours or more, you can shape your mooncakes! Take 25 g of your dough and roll it into a ball. Do the same with 25g of your filling, Place the filling ball in the centre of the dough ball, then carefully wrap the dough around the filling and pinch it closed. Here, comes the fun part! Grab your mooncake molds. Lightly dust the inside of the mold with a bit of flour to prevent sticking. Place your shaped mooncake into the mold, press it down firmly, and then gently remove it to reveal that beautiful pattern. Repeat this process for the remaining dough and filling. If you haven't already, preheat your oven to 170C. Line a baking tray with parchment paper and place your mooncakes on it. Before we bake let's give them a golden touch! Whisk an egg yolk with a pinch of salt to make an egg wash. Brush it over the mooncakes for that beautiful finish. Here's a little tip: before popping them in the over, lightly spray the mooncakes with water. This helps the dough from cracking while baking! Now, pop them in the oven and bake for about 8 minutes. Take them out after 8 minutes and apply egg wash for a second time. Pop them back into the oven for another 8 to 10 minutes, until they are golden brown. Keep an eye on them so they don't overbake! Once they're done, let them cool completely before digging in. Trust me, they taste even better the next day!