1. Prepare all kinds of nuts and put them in the baking tray.
2. The sugar-free version made by Brilliant uses xylitol instead of caster sugar.
3. Xylitol
4. Put all kinds of nuts in the baking tray and put them in the middle of the oven.
5. Bake at 150°C for 15 minutes, and stir in the meantime.
6. Take out the smaller nuts in advance and let cool.
7. Roast the peanuts, walnuts and almonds for a while, then take them out and let cool.
8. Peeled.
9. Pour black and white sesame seeds into the container.
10. Cut various nuts into pieces.
11. well mixed.
12. Pour in corn oil and cooked cake powder and mix well.
13. Pour in water, add in portions, and mix.
14. The crushed nuts can be held in a state that they will not disperse.
15. Cover the filling with plastic wrap and let it stand for half an hour.
16. To make the pie crust, the container person pours syrup and peanut oil and mix well. .
17. Pour the moon cake premix powder.
18. Mix well into dough.
19. Keep the dough in the refrigerator for one hour for later use.
20. Take out the dough and divide it into small doughs of 20 grams each.
21. The filling is divided into small groups of 30 grams each.
22. Take a small dough and press it flat.
23. Pack the stuffing.
24. Push up slowly.
25. Pinch the mouth tightly.
26. Do it in turn.
27. Take a portion and place it in the mold.
28. Put it into the baking tray and press it into a flower shape.
29. Make the mooncake embryos one by one.
30. Spray a small amount of water on the surface and put it into the middle of the oven.
31. Heat up and down at 190 degrees, bake for five minutes to set the shape.
32. Take out the egg brush.
33. Then put it in the oven and continue to bake for 15 minutes, until the surface is golden and let it cool.
Tips:Keep it sealed for two or three days. After returning to the oil, the taste will be better. The sugar-free version is made brilliantly. You can replace the xylitol with fine sugar to make the sugar version.
