A Good Partner for Moon Cakes: Classic Five-core Fillings
1.
Put the flour in the wok.
2.
Fry the flour over a low heat and let it cool for later use.
3.
Stir-fry the peanut kernels and almonds in the pan, let them cool, and then rub off the skin of the peanut kernels.
4.
Put the peanut kernels and almonds in a plastic bag and crush them with a rolling pin.
5.
Pumpkin people and sunflower seed kernels are also fried and let cool for later use.
6.
Put the sugar in the cooked flour.
7.
.Mix the sugar and cooked noodles well.
8.
Add candied dates, five kernels and osmanthus sauce.
9.
Then pour in the salad oil (I use Daxida white grape seed oil, which is healthier).
10.
First use a spoon to mix all the ingredients.
11.
Then carefully mix the ingredients by hand, and adjust the softness and hardness of the filling with water during the mixing process.
12.
Knead the adjusted fillings into uniformly sized balls, which can be used to make moon cakes.
Tips:
The nuts and preserved fruits in the filling can be adjusted according to your own preferences. The osmanthus sauce is best not to be omitted, especially the taste. The amount of water in the filling is controlled by yourself. If you like to eat more loose fillings, add less water, otherwise, add more water, a little bit Plus, adjust until you are satisfied.
