Five Kernel Moon Cakes
1.
To prepare the ingredients, put the peanuts, walnuts, and melon seeds in the oven at 200 degrees Celsius, and roast for about 5 minutes, and roast the black sesame and white sesame for 3 minutes; let cool, peeled and set aside.
2.
Place it on the chopping board and chop it. Don't chop too much so as not to affect the taste.
3.
Chop the raisins.
4.
Take a large bowl and put the various pieces into it.
5.
Add maltose, honey and rose paste and stir.
6.
Pour in water, cooked glutinous rice flour, and oil in portions until the filling is kneaded and the hardness is moderate.
7.
Pour 113g of invert syrup, 40g of peanut oil, 2g of soap and 1g of salt into a basin and stir evenly.
8.
Add 150 grams of all-purpose flour and 8 grams of milk powder.
9.
Knead into a dough, let the dough wake up at room temperature for 1 hour.
10.
Divide the five-nut stuffing into 35 grams each and round it.
11.
Divide the dough into 15 g pieces each.
12.
Take a pie crust and press it into a round cake.
13.
Put in a five-nut stuffing.
14.
Push from the bottom up to cover the filling.
15.
Round the wrapped moon cakes.
16.
Brush the mold with oil, put the wrapped moon cakes in and gently flatten them.
17.
Squeeze out moon cakes. Brush the surface with some water, put it in a preheated 200 degree oven and bake for 5 minutes, until the pattern is finalized.
18.
After setting the shape, brush the surface with egg liquid (one egg yolk, one scoop of egg white) and then put it in the oven for 15 minutes to bake, and the surface can be colored.
Tips:
1. Before entering the oven, mooncakes must be sprayed with water, otherwise they will easily crack.
2. Only brush the egg liquid on the surface.
3. Wuren can be added according to your own preference, and you can leave it for those who don't like raisins.
