1. Make mooncake crusts in advance. Mix the syrup and oil liquid, mix well, pour in all-purpose flour, mix well and knead into a dough, wrap it in plastic wrap and wake up at room temperature for more than three hours.
2. Make five-nut fillings, bake all the nuts in a wok or microwave oven, peel off the skin,
3. Then roll out the five ren for use
4. Sticky rice flour and glutinous rice flour are fried in a pan in a ratio of 1:1
5. Fried a bit yellow
6. Pour the fried glutinous rice flour and sticky rice flour into the crushed five kernels, add honey, cooked oil and cool boiled water, mix well
7. The well-mixed five-nut stuffing is divided into 33 grams each and set aside.
8. Take 17 grams of awake skin and press it into thin slices
9. Put the five-nut stuffing in the middle of the skin piece, use the thumb and index finger of your right hand to buckle the bottom of the noodle group, press the top of the noodle group with your left thumb (press it lightly), and then turn the two fingers to the left to open and close with your right hand. , Slowly Pi climbed up!
10. Climb halfway and gradually reach the top
11. Close the mouth and round the dough
12. such
13. Put it in a spare troublesome dish, roll it around and pat off the excess flour
14. Put in the mold
15. You can press it directly on the baking tray lined with greased paper
16. Then gently press out the moon cake, or you can use a flat-bottomed dish to press down, and after the embossing is done, directly buckle upside down on the baking tray!
17. The oven preheated the upper 200 and lower 175 and bake for 5 minutes and then took out the egg wash! Bake for another 15 minutes!
18. After being out of the oven and cooling, it can be eaten after returning to the oil within two days of air.
19. Appreciation of finished products
20. Appreciation of finished products
21. Appreciation of finished products
22. Are you drooling because they are full of nuts?
23. The bottom is also flat
Tips:The amount of crust and filling can be adjusted by yourself! I can make about 23 crusts. Each crust is 17 grams and the filling is 33 grams.
