Details of ingredients
- sweet taste flavor
- baking workmanship
- Hours time consuming
- simple difficulty
Procedure of cashew nut and raisin moon cake
Filling materials: 170g red bean paste, 50g wax gourd paste, 30g cooked peanuts, 80g cashew nuts, 70g raisins, 10g white sesame seeds, 40g white granulated sugar.
Dice cashew nuts, peanuts and raisins, add white sesame and sugar, and mix well.
Add bean paste filling and white gourd paste, and grasp well.
Become a uniform mass.
Divide into 16 equal parts for standby.
Cake crust: 160g low gluten flour, 100g invert syrup, 40g corn oil, 2g alkaline water.
Pour the lye into the invert syrup and stir well.
Add oil and stir well.
Mix the dough evenly, wrap it with plastic wrap, and relax for half an hour.
Divide into 16 equal parts.
Take a piece of pie crust, press it flat, and put in the filling.
Push the crust up and wrap it.
Close the mouth and round it.
Do well one by one.
Put it into the powder spreading mold.
Buckle it on the table and compact it downward.
Lift the mold and gently demould.
Place in the baking tray and spray water on the surface.
Put in the preheated oven, middle layer, heat up to 200 ℃, lower to 170 ℃, and bake for about 5 minutes.
Take it out after shaping, and brush the surface with egg liquid. Return to the oven and bake for 10-15 minutes. The surface is golden, and the furnace is discharged.