1. Put the peanuts in an electric baking pan or oven and roast them, then remove the outer skin after cooling slightly. My home doesn't have a mixer, so I put it in a big plastic bag and used a big rolling pin to roll the noodles to pieces. It's still big and easy to use, and it's finished in a while. I used to use a small rolling pin, which was very difficult.
2. The black sesame seeds are roasted and the aroma can be tasted. I left some white sesame seeds at home, so I roasted them together.
3. The melon seeds are roasted and rolled into pieces.
4. The walnuts are toasted and rolled.
5. Prepare the minced coconut, or leave it alone.
6. Clean the lemon, scrub the surface with salt, and peel off the skin. Then chop it with a knife to replace the green red silk.
7. Dry clean and chop grapes.
8. The glutinous rice noodles were fried in a pan or in the oven. I baked them in an electric baking pan. It looked a little bit yellow. If there is no taste of cornstarch, it can be served and let cool.
9. Put all kinds of crushed fillings together
10. Put on disposable gloves, add sugar, lemon juice, peanut oil, and glutinous rice noodles and mix well.
11. Put the water little by little, you can grab a ball with your hands, and hold it with your hands, so that it can form a ball and not loose it easily.
12. This is the inverted syrup cooked last month, and a bottle of 340 grams makes just one pound of noodles.
13. Pour the syrup into a basin, add peanut oil and alkaline water (alkali: water = 1:4).
14. Stir and mix well with chopsticks. Stir for a while. Three chopsticks work well.
15. Sift in the flour and mix well. Put the lid on and wake up for about 1-2 hours to make it.
16. Pull out a small piece of medicine, round it, and squash it.
17. The 100-gram mold I used has 40 grams of leather and 60 grams of inset.
18. Put on the filling
19. Push up the dough bit by bit with the mouth of a tiger like making glutinous rice balls, until it is round and tight.
20. Pack it
21. Roll with flour so that it won't stick to the mold.
22. Use the mold to press it well, and keep your hand steady when you push it to the end, and don't move it randomly.
23. The first one came out
24. Set the plate, spray water on the surface, preheat the oven for 5 minutes, bake the middle layer at 200 degrees for 5 minutes, take it out after setting, let it cool and brush with egg liquid (egg yolk: egg white = 2:1)
25. Put it in the oven again at 180 degrees and bake for 12 minutes. Set the time and temperature according to the temper of your own oven. This is freshly baked. The surface is hard after letting cool.
26. After letting cool, seal it and return to the oil for about two or three days and you can taste it! Remember, there must be a certain gap between every two moon cakes, because the cake crust will become soft after oil return and it will stick together, destroying the image.
27. Only about half of the filling is used, and the rest can be frozen in the refrigerator and used as it is when you want to make desserts someday. 24 molds of 100 grams were made, and each of the dough and filling was weighed.
Tips:The filling variety and the number of grams can be adjusted freely, according to personal preference.
