Ingredients: Water crust: 240 grams of flour; 30 grams of lard; 100 grams of water; 20 grams of powdered sugar; oil crust: 180 grams of cake flour; 60 grams of lard;
Filling: 180 grams of nuts (pumpkin seeds, walnut kernels, almonds, pine nuts, black sesame seeds); 100 grams of honey; 60 grams of marshmallows; 30 grams of water; 80 grams of ordinary flour; 80 grams of glutinous rice flour; 40 grams of olive oil
How to make Su-style five-nut mooncakes
1. Mix the water and skin ingredients and let them rest for 30 minutes.
2. Mix the oil and leather ingredients and let them rest for 30 minutes.
3. Roast the five kinds of nuts separately, add honey, and add syrup (water + marshmallow).
4. Fry 2 kinds of flour (plain flour + glutinous rice flour). Add to nut mixture and mix well.
5. Divide water skin and oil skin into 10 equal parts, and then wrap the water skin with oil skin. Roll it into an oval, then roll it up, repeat 2 times, and then roll it into a round cake with filling.
6. Brush the surface with egg wash and sprinkle with black sesame seeds.
7. Preheat the oven to 180 degrees and set the middle rack for 25 minutes.