Five-core Moon Cakes (without Inverted Syrup, Not Cantonese Style)
1.
Filling: Stir white sesame seeds in a pot over low heat until fragrant. Pour out and let cool when sesame seeds are bounced in the pot.
2.
Stir black sesame seeds in a pot over low heat until they are fragrant. Pour out and let cool when sesame seeds are bounced in the pot.
3.
Walnut kernels and peanut kernels are roasted in the oven and allowed to cool for later use.
4.
Cut all kinds of dried fruits into small pieces and mix them together.
5.
Pour oil
6.
Liquor, honey, water.
7.
Finally add cooked glutinous rice flour and mix well.
8.
Skin: (1) Put oil in the basin, add eggs and beat well. (2) Add sugar and beat until the sugar is completely melted. (3) Mix the flour and baking soda, sieve and add to the liquid, mix well and knead it by hand. Cover with plastic wrap and let stand.
9.
Take an appropriate amount of dough, thin or roll it out with your hands, put the stuffing in it, and slowly close it with your hands. After wrapping, put it in a mold and press it into a moon cake.
10.
Preheat the oven at 200°C, put in the mooncake embryo and bake for 5 minutes, then take it out, brush a thin layer on the surface with liquid egg yolk, and bake at 180°C for 20 minutes.
11.
Finished product
Tips:
1. The dried fruit in the filling is best cut into small pieces, my cut is too big and it is not easy to stick.
2. Increase the amount of water and oil. The filling will not form a dough if it is too dry, and it is very difficult to pack. It can be wrapped in the skin if it can be grouped together.