内蒙古奶茶坚果月饼
内蒙古奶茶坚果月饼，馅料里加了炒米和奶豆腐，带着草原的奶香。蒙古族人中秋吃月饼配咸奶茶，跟汉族的吃法不一样。
准备时间 Prep
90 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
12 人份 servings
总时长 Total
115 分钟 min
all-purpose flour
for the pastry dough
milk tea powder
traditional Inner Mongolian ingredient, dissolved in water
butter
softened, for a flaky crust
sugar
for the dough
mixed nuts
walnuts, pine nuts, and sunflower seeds, toasted and chopped
honey
for binding the filling
candied rose petals
spring seasonal addition for aroma
egg yolk
for egg wash
salt
Prepare the milk tea by dissolving milk tea powder in 100ml warm water; let it cool to room temperature.
In a bowl, mix flour, sugar, and salt. Add softened butter and milk tea mixture; knead into a smooth dough. Cover and rest for 30 minutes.
Toast mixed nuts in a dry pan until fragrant, then chop coarsely. Mix with honey and candied rose petals to form a sticky filling.
Divide dough into 12 equal portions. Roll each into a ball, flatten into a disc, place a spoonful of filling in center, and seal edges tightly.
Press each filled ball into a mooncake mold to create ornate patterns. Gently tap to release onto a baking sheet lined with parchment paper.
Preheat oven to 180°C (350°F). Brush mooncakes with egg yolk for a golden finish. Bake for 20-25 minutes until golden-brown.
Cool completely on a wire rack before serving. Store in an airtight container; best enjoyed within a week for optimal texture.
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