Cantonese-style Dried Fruit Five-nut Moon Cake
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Five-core moon cakes are a classic of reluctance. I never seem to be bored.
A while ago, I occasionally said that the country has issued the latest industry standards for mooncakes, and there must be five-core mooncakes. . . . . And olive kernels can be called five kernel moon cakes. I was a little surprised at the time. Is this the regional standard? Or is it a national unified industry standard? Olive kernels are a specialty of Lingnan, and there are no olive kernels from the snack five-ren moon cakes. As for the five-core moon cakes with olive kernels, I only learned about it one or two years after making the moon cakes. Maybe every place has its own five-core mooncakes. I always feel that this standard is too rigid. But the advantage of private baking is that I don’t care what industry standards you want. . . .
What I have always been quite content with is my own five-core moon cake, which uses winter melon paste as a binder, and the taste is quite good. I was too lazy to purchase winter melon sugar and orange cakes, which are essential for five-core moon cakes, for a few months of cakes, so I simply used the convenient dried fruit at hand to replace the orange cakes with candied orange peel. The effect is also good. Full of fruity fragrance. . . "
A while ago, I occasionally said that the country has issued the latest industry standards for mooncakes, and there must be five-core mooncakes. . . . . And olive kernels can be called five kernel moon cakes. I was a little surprised at the time. Is this the regional standard? Or is it a national unified industry standard? Olive kernels are a specialty of Lingnan, and there are no olive kernels from the snack five-ren moon cakes. As for the five-core moon cakes with olive kernels, I only learned about it one or two years after making the moon cakes. Maybe every place has its own five-core mooncakes. I always feel that this standard is too rigid. But the advantage of private baking is that I don’t care what industry standards you want. . . .
What I have always been quite content with is my own five-core moon cake, which uses winter melon paste as a binder, and the taste is quite good. I was too lazy to purchase winter melon sugar and orange cakes, which are essential for five-core moon cakes, for a few months of cakes, so I simply used the convenient dried fruit at hand to replace the orange cakes with candied orange peel. The effect is also good. Full of fruity fragrance. . . "
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