How to make old-fashioned mooncakes_How to make traditional old-fashioned mooncake skin

Nowadays, although everyone eats mooncakes during the Mid-Autumn Festival, there are more and more mooncake flavors to choose from. Many people like to try new things, so they often buy some new types of mooncakes. However, there are still many people who like to eat old-fashioned mooncakes. Old-fashioned mooncakes are made of crispy crust and can be eaten even by the elderly with bad teeth. So, what is the method of making old-fashioned mooncakes?

1. Ingredients for Old-Fashioned Crispy Mooncakes

200 grams of medium-gluten flour (oil skin), 65 grams of corn oil or salad oil (oil skin), 65 grams of water (oil skin), 15 grams of sugar (oil skin), 200 grams of low-gluten flour (oil shortcrust), 200 grams of corn oil or salad oil (oil shortcrust), 48 grams of cooked peanut kernels, 42 grams of black and white sesame seeds, 58 grams of melon seeds, 50 grams of almonds, 48 ​​grams of raisins, 45 grams of walnut kernels, 40 grams of corn oil or salad oil, 20 grams of maltose, 958 grams of pure water, 70 grams of sugar, 158 grams of glutinous rice flour, and an appropriate amount of cooked glutinous rice flour (hand powder).

2. How to make old-fashioned mooncakes

1. Prepare the ingredients for the five-nut filling. Toast walnuts, peanuts, sesame seeds and melon seeds in advance and chop them. (It doesn't need to be too broken up, it tastes better with a bit of graininess), pour the oil skin ingredients into a bowl, first stir it into flocs with chopsticks, then knead it into dough with your hands, cover with plastic wrap and let it rest and relax.

2. Put the pastry ingredients into a bowl, stir with chopsticks into a dough, cover with plastic wrap and let loose. While the dough is resting, make the five-nut filling and pour all the ingredients into a bowl.

3. Stir with your hands until it forms a clumping mass. Try not to add all the water at once. Divide the dough into small doughs of about 20 grams, divide the pastry into small doughs of about 16 grams, and divide the five-nut filling into small balls of 30 grams. There are 18 different types in total.

4. Roll the dough into round pieces and wrap the pastry. Pinch it tightly like a bun. It is shaped like a long tongue. Roll up from top to bottom and cover with plastic wrap to relax. Do all in order. Take the first small roll, roll it into a long strip, and roll it from top to bottom.

5. After the rest is done, cover with plastic wrap and let it relax. Take the first small roll, press it in the middle and shape it into a round shape. Roll into round slices and wrap the filling. Round the base of the thumb and thumb, pinch it tightly so that the filling does not show, and press it into a flat round shape.

6. Cover with plastic wrap and let relax for 10 minutes. Preheat the oven to 190 degrees for 10 minutes. Bake in a preheated oven at 190 degrees for 25 minutes.

Cooking Tips

1. The nuts should be cooked and granular to be more fragrant and delicious.

2. You don’t have to stick to five kinds of nuts when making the five-nut filling. You can add whatever you like when making it yourself.