1. First, fry the sesame, sunflower seed kernels, peanut kernels, and cashew nuts separately
2. Then, crush the cashew nuts and peanuts into small particles.
3. Put the nuts in a basin, add sugar, candied orange peel, and fried noodles
4. Toss it evenly
5. Add corn oil and mix well
6. Add pure water
7. Mix it into a damp and wet state, and it can be squeezed into a dough.
8. Add water to the inverted syrup and mix well, then add corn oil and mix well
9. Sift in one-third of the low powder
10. After mixing evenly, let stand for 30 minutes
11. Then sift in the remaining low powder
12. After mixing evenly, cover with plastic wrap and let stand for more than 2 hours
13. According to the specifications of the moon cake mold. Pastry/filling = 2/8 or 3/7. 50 grams mold = 15 grams of skin + 35 grams of filling
14. Packaging: Take a piece of dough and put a piece of stuffing. Then gently wrap the dough around the filling
15. It's enough to make it into a sleek state
16. Wrap up and serve the green body one by one
17. Take a green body, roll a layer of flour, and put it into the moon cake mold
18. Compact it
19. Preheat the oven to 180 degrees, put it in and bake for about 8 minutes
20. Take out and let cool, and brush with egg wash. Then put it in the oven
21. Bake at about 170 degrees for 10 minutes and it will be out of the oven. After allowing to cool, keep it in a sealed container for about 2 days, and the mooncakes can return to the oil.
1. The oven temperature is for reference only
2. The baking time is set according to 50 grams of moon cakes. Other specifications are subject to change
3. I made 60 50g moon cakes from these pastries, which can be reduced proportionally