椒盐五仁月饼 Five-nut Mooncakes

Savory Five-nut mooncake ingredients: For making 10 medium size mooncakes Crust: Honey or invert sugar syrup: 75 g Oil： 35 g 3 tablespoons Lye water: 10 g 2 teaspoons salt: 1 g 1/8 teaspoon Cake flour: 150 g 1 cup Filling: Walnuts： 45 g Peanuts: 45 g Black and white sesames: 40 g Pine nuts: 40 g Pumpkin seeds: 40 g Sunflower seeds: 40 g Candied citrus peel: 30 g Candied pineapple: 60 g Glutinous rice flour: 75 g Sweeten rose sauce: 40 g Honey or invert sugar syrup: 30 g Oil: 20 g a little bit less than 2 tablespoon Sesame oil: 10 g 1 tablespoon Sugar: 25 g 2 tablespoons Salt: 4 g 1/2 teaspoon Sichuan peppercorn powder: 2 g 1 teaspoon Water: 20-30 g 1-2 tablespoons Egg yolk wash: Egg yolk: 1 Water: 15 g 1 tablespoon Oven temperatures: For baking nuts: Start with cold oven. 300°F /150°C bake for 12-15 minutes. The actual time depends how fast your oven can reach the desired temperature. Bake for about 3 minutes after your oven reacts the temperature. For baking Mooncakes: Preheated oven. 400°F/205°C bake for 5 minutes. Take the tray out and brush egg yolk wash. At the same time open the oven door to cool the oven a bit. Then 325°F/165°C bake for another 5 minutes. Brush the second layer of egg yolk wash. Finally 325°F/165°C bake for 5-10 minutes till they are golden brown. After cooled, sealed them in a container for 2-3 days to soften the crust.

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