Name: Five Kernel Moon Cakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Corn oil; 3g Jianshui; 140g Invert syrup; 240g Low-gluten flour; 35g peanut; 35g walnut; 35g Pumpkin seeds; 45g Dried mango; 15g Black and white sesame seeds each; 20g honey; 30g oil; Some Cake flour; 100g 100 grams of sugar; 70g water; 15g Lemon juice; 1g Edible Soda Noodles; 3g Cool boiled water

Five Kernel Moon Cakes

1. Moon cake crust: 30 grams of corn oil, 3 grams of soap, 140 grams of inverted syrup, 240 grams of low-gluten flour.

Five-nut filling: 35 grams each of peanuts, walnuts, pumpkin seeds, 45 grams of dried mango, 15 grams each of black and white sesame seeds, 20 grams of honey, 30 grams of oil, and appropriate amount of cake powder.

Invert syrup: 100 grams of sugar, 70 grams of water, 15 grams of lemon juice.

Liquid soap: 1 gram of edible soda noodles, 3 grams of cold boiled water, just mix.

Moon cake mold: 50 grams.

2. First of all, let me introduce the cake powder: the cake powder is the glutinous rice flour when it is fried, which is the cake powder. This is my fried cake powder, it's just a little yellowish and ready for use

3. Prepare five-nut filling: 1. Peanuts, 2. Walnuts, 3. Pumpkin seeds, 4. Dried mangoes

4. 5. 15g each of black and white sesame seeds

5. 6 kinds of dried fruits are fried and mashed and mixed together. After adding 20 grams of honey, 30 grams of oil, and an appropriate amount of cake powder

6. How to make mooncake crust: 30 grams of corn oil, 3 grams of soap, 140 grams of inverted syrup, 240 grams of low-gluten flour

7. Knead into dough and cover with plastic wrap. About 40 minutes

8. Five-nut stuffing is 20 grams each, the dough is 30 grams, and my mold is 50 grams

9. Flatten the skin, put on the stuffing, wrap it up slowly, and close the mouth

10. Put it in the moon cake mold (before putting in the moon cake mold, sprinkle some with fried cake powder for better demoulding)

11. Slowly press out

12. One moon cake is ready

13. The 13 moon cakes are out of film. Afterwards, spray some water to prevent them from cracking when they are baked again.

14. Put it in the bottom of the oven and bake at 150 degrees for 10 minutes

15. After taking it out, apply egg liquid, leave it on all sides, and bake the lower layer at 150 degrees for another 10 minutes

Tips:
Warm reminder for silk scarves: Mooncakes are softer and more delicious after being put in the refrigerator for 2-3 days to return to the oil after they are just finished.