Five Kernel Moon Cakes
1.
Put the cooked peanuts, cooked almonds, and cooked cashews in a fresh-keeping bag, and crush them with a rolling pin, so that large grains will be left after knocking, which can also be cut, mashed rock sugar, not too crushed, just coarse grains
2.
Put the cooked peanuts, cooked almonds, and cooked cashew nuts into a basin and put rock sugar
3.
Add maltose, corn oil, cooked melon seeds, cooked black and white sesame seeds, add rose paste
4.
Pour in cooked glutinous rice flour, boil it in cold white, and form a dough. The finished five-core filling can be kneaded into a dough without cracking or oil leakage.
5.
Add liquid soap to the syrup, stir and mix well. In the mixed syrup, add peanut oil, stir and mix well, pour in flour and milk powder
6.
Knead into a dough, wrap the kneaded dough with plastic wrap and let it stand for 1 hour, take 55 grams of five-core filling, knead it into balls, divide the dough into 20 grams each
7.
Take a pie crust dough, flatten it in the palm of your hand, and put the five-core filling in the middle of the dough
8.
Use two hands to slowly push up the pie crust to wrap the five-core filling. Try to make the crust evenly thick and do not expose the filling. After wrapping, it will become a ball
9.
Brush the mold with a thin layer of oil, and put the ball dough into the moon cake mold
10.
Press out the moon cake pattern, lift the moon cake mold, and it’s done
11.
Spray some water on the surface of the mooncake, bake it in a preheated oven at 200 degrees, and bake for about 5 minutes. After the mooncake pattern is set, take it out and brush the egg liquid on the surface, then put it in the oven and bake it until the surrounding is a drum shape. , Just after the crust is evenly colored, it takes about 20 minutes to bake in total
