Five Kernel Moon Cakes
1.
Ingredients for fillings.
2.
Moon cake crust raw materials.
3.
Raw material for liquid egg yolk.
4.
Stir-fry peanuts over low heat.
5.
Peeled.
6.
Stir-fry sunflower seeds over low heat.
7.
Stir-fry black and white sesame seeds over low heat.
8.
Put peanuts and almonds in a fresh-keeping bag, and crush them with a rolling pin.
9.
Cranberries chopped finely.
10.
Finely chop raisins.
11.
Peanuts, almonds, sunflower seeds, black and white sesame seeds, almonds, cranberries, raisins, mix well.
12.
Put the glutinous rice flour in a wok and stir-fry on low heat until it turns slightly yellow and does not smell of corn starch.
13.
Dried nuts, glutinous rice flour, maltose, peanut oil, white wine, warm water, mix well.
14.
Press firmly, seal and let stand for 2 hours.
15.
Make egg yolk liquid: Mix the egg yolk, egg white, and milk, and stir well.
16.
Making mooncake skin: mix all-purpose flour, invert syrup, soap and corn oil, and stir.
17.
Mix and knead into a dough, seal and let stand for 3 hours.
18.
Divide the five-ren filling into 30 grams each.
19.
Divide the mooncake crust into 20 grams each.
20.
Take a portion of the pie crust and squash it.
21.
Put a portion of the stuffing, push it up slowly with a tiger's mouth, wrap it, and round it.
22.
Dip a thin layer of flour, put it in a 50g mold, press it hard, lift it up gently, and press the molds one by one.
23.
Put it in the preheated oven, and bake the middle layer at 195 degrees for 8 minutes.
24.
Take out and brush a thin layer of egg yolk liquid, continue to bake for 15 minutes, take out.
25.
It is soft just after baking, and it becomes hard after letting it cool. Store it in an airtight seal and return the oil for three days.
