Name: Cantonese Five-nen Moon Cake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Flour; 150g Invert syrup; 50g Peanut oil; 2g Jianshui; 200g walnut; 150g Batam; 50g Cooked Sunflower Seed Kernel; 37g Cooked peanuts; 30g Black sesame; 30g White sesame; 100g Blackcurrant; 160g White sugar; 125g Cooked glutinous rice flour; 90ml Cold water; 10g White wine

Cantonese Five-nen Moon Cake

1. Put the inverted syrup, peanut oil and liquid soap in the basin and mix well

2. Sift in the flour

3. Cut and mix evenly with a rubber spatula

4. Put it in a fresh-keeping bag and seal it and let it stand for one hour before use

5. Put the walnuts in the oven and bake at 180 degrees for about ten minutes. Take out after roasting. Black sesame and white sesame are also baked in the oven

6. Put the glutinous rice flour into the pot and fry until slightly yellow and fragrant

7. The black currant is stalked, the almonds are peeled, and the almonds and sunflower seeds are cooked, so there is no need to roast

8. Put the walnuts, almonds, and melon seeds in the fresh-keeping bag and roll them with a rolling pin. Don't roll them too much. Larger particles will taste better.

9. Put the rolled dried fruit in a glass bowl, put black currant, and pour white wine

10. Pour in peanut oil. Pour in cold water

11. Stir evenly

12. Add cooked glutinous rice flour

13. Mix well, and the filling is ready. Grab a handful and squeeze it into a ball. (If it is too dry, add some cold water.)

14. The filling is divided into 35 g portions and the pie crust is divided into 15 g portions, rounded

15. Take a portion of the pie crust, flatten it, and wrap it in the filling

16. Turn it over (the crust is facing up and the stuffing is down) and slowly push the pie crust down. When it's more than a half, turn it over and slowly gather it up with the tiger’s mouth

17. Seal the interface tightly and roll it a few times, and roll it a few times in thicker areas. Wrap all the cake dough and put it on a floured dish

18. Take a cake dough, sprinkle an appropriate amount of flour, and roll it again to remove the excess flour. Put it in a floured mold

19. Press out the shape in the baking tray and preheat the oven to 190 degrees

20. Put it in the middle of the oven, fire up and down, bake at 190 degrees for 5 minutes, take it out and let cool (If the weather is very dry and the cake can not be baked in the oven in time, spray water once before the cake is put in the oven.)

21. Preheat the oven again, lightly brush a layer of egg liquid on the surface of the moon cake, only brush the pattern, try not to store the egg liquid in the recessed area, otherwise the pattern will not be obvious, put the moon cake with egg liquid into the middle of the oven, and then 190 degrees Bake for 5 minutes, take it out, let dry for 5 minutes

22. Put the mooncakes with egg mixture into the middle of the oven, bake for 5 minutes at 190°C, take it out, let it dry for 5 minutes, and finally bake it in the oven for about 8 minutes, take it out and let cool, seal it, and wait for it to return

Tips:
When brushing the egg liquid, brush only the patterned areas, and try not to store the egg liquid in the recessed areas, otherwise the pattern will not be obvious. The baking temperature and time should be adjusted according to the temper of your own oven. When pressing the shape of the moon cake, The hand holding the mooncake base must be firm.