Old-fashioned five-kernel mooncake (whole wheat oil-free and sugar-free)

Five-kernel mooncake recipe from mom! Super tasty!! - No invert sugar syrup - No oil, no added sugar - No water - Whole wheat five-kernel mooncake In the United States, I was particularly hungry for the five-kernel mooncakes made by my mother, so I tried to reproduce them myself. Since I used whole wheat flour during the fat loss period for fitness, I didn't add any sugar and oil at all except nuts and preserved fruits! The mooncakes made are not the Cantonese kind, but the crispy crust of the old-fashioned five kernels, and the inset is also very rich and the sweetness is appropriate, which is no different from the ordinary five kernels! Two a day completely satisfying the cravings, but also supplementing the nut intake, and there is no need to worry about the burden of sugar eating! Special praise for the size of the mooncakes: I use a 50g mold, the ratio of filling and skin is about 7:3, and if you want to eat thicker skin, you can adjust it to 6:4. The amount in the recipe is just enough to make 15 mooncakes!

Ingredients

Five-kernelstuffing(totalweight360+165g)

Walnutkernel 50 g

Cashewnut 50 g

Almond 50 g

Peanut 50 g

pumpkinseeds 40 g

Blacksesame 25 g

Raisin 35 g

Driedcranberry 35 g

Pineapplechunk 25 g

Glutinousriceflour/wholewheatflour 65 g

Water 100 g

Mulberrywater(optional)

Bakingsoda 5 g

Water 15 g

Mooncakecrust(about250g)

Wholewheatflour 140 g

Egg 1

Milk/water Appropriateamount(about60 g)

Eggliquid(forcoloring,optional)

Eggyolk 1

Water 5-10 g

Cooking Instructions

Prepare the five-kernel filling according to your preference, you can increase or decrease the proportion of nuts and preserved fruits, and the total weight can remain the same. It is best to use nuts raw
Bake the nuts in the oven at 150 C/300 F for 10-15 minutes. Once baked, crush with a rolling pin or scissors.
Note that pumpkin seeds and cashews are easier to cook, and peanuts, almonds and walnuts can be roasted for a little longer.
Note that my black sesame seeds are bought and cooked, if they are raw, you need to fry the flour below, fry them over low heat, you must not be too hot, otherwise the black sesame fried paste will be bitter!
Pour the glutinous rice flour/whole wheat flour/rye flour into the pot and fry over low heat for about 10-15 minutes, as long as the flour color is slightly yellow, pay attention to be sure to fry slowly over low heat, otherwise it will be easy to paste
Put the roasted nuts (cracked), black sesame seeds, fried flour, and all kinds of preserved fruits (raisins, dried cranberries, etc.) into a large basin and mix well, and start adding water
I used about 100g of water, and the amount of water here does not need to be strictly controlled, as long as the final degree is stirred and scattered, but it can be formed into pieces by grabbing a handful and pinching tightly
Divide the mixed five-kernel filling into about 33-35 grams, pinch tightly and knead round
Pour 140g of whole wheat flour into the basin, add 1 egg,
take 5g of soap water (this is for coloring, the method is in the tips, if you are lazy, you can directly add 3-4 grams of baking soda)
Next, pour milk/water slowly, here I do not strictly control the amount, pour less each time, stir well, you can start to mix the dough when the dough is cotton wool, knead the dough properly until there is no dry powder, And the noodles are not sticky to your hands (pictured)
I make the dough completely in the same way as the dumpling skin, the softness and hardness of the dough can be according to your preference, if you like to bake it out a little crispy, make the dough dry, if you want a little chewy skin, it will be softer.
Put the dough in a basin and let it rise for about 20 minutes (this step can also be skipped), pay attention to the lid and put the lid until the dough is dry
.
Put a sheet in approximate proportions of the size of the filling and skin
The next thing is to wrap the moon cake
with a rolling pin or press the dough into a round sheet by hand, pay attention to the center not to press too thin, the edge is appropriately thin, according to the way of wrapping buns, half wrap the filling, and then slowly fold it, and finally pinch the top together It
doesn't matter if the top is thicker, just enough to emboss
Preheat the oven to 175 C/350 F

, prepare an appropriate amount of egg wash (1 egg yolk, add a little water)
If you don't brush the egg wash, you can bake it directly for 25-30 minutes, take it out and eat!

If you brush the egg wash, bake it for 5 minutes to set, take out the egg wash that brushes the top with a thin wall, bake for another 15 minutes, take out the egg wash and brush it a second time, this time you should brush the sides as well, and then bake for another 15 minutes

Regarding the duration of baking, because the stuffing is cooked, you only need to bake the skin, and if the oven temperature is high, it can be taken out in about 10-15 minutes. Because I wanted to eat a crispy crust and our oven didn't feel too powerful (we usually need to add 5-10 minutes to a normal recipe), I increased the roasting time.
We made a total of three fillings this time, and Wuren'er made the most delicious ones!!

The other two fillings are
- Golden chestnut black sesame seeds
Chestnut puree + black sesame seeds, plus a few chestnuts pinched to make granules
Raw chestnuts are steamed in a pot, pureed with black sesame seeds, and fried dry
A few other raw chestnuts are cooked in sugar water
- oolong lotus paste
Soak the dried lotus seeds overnight, steam them in a pot
Oolong tea with 5g sugar substitute 5g coconut flower sugar to boil
Lotus seeds and oolong tea sugar solution together into a puree, fry dry
Put another cross-sectional picture, although there is no sugar and no
oil in the skin, although there is no sugar and no oil, it is really delicious to make! The sweetness of dried fruits such as raisins is just right to match nuts, and you can satisfy your cravings and reduce fat every day
Cross-section, the skin is super thin, this one is 35g filling and 15g skin