1. The nuts are roasted according to different sizes. The oven is 150 degrees for about 15 minutes, and the time is added or subtracted according to the size, until they are cooked.
2. Prepare the candied fruit
3. Mix the glutinous rice flour and low flour in a non-stick pan, stir-fry on low heat until it turns slightly yellow, and let cool for later use.
4. After the nuts are roasted and allowed to cool, the larger ones are broken into smaller pieces.
5. Candied fruit cut into small cubes
6. Put the nuts and dried fruits in a large clean pot and mix well.
7. Put peanut oil, honey, rose butter, white wine, cold boiled water, and maltose in a clean basin.
8. Pump and stir well by hand, and stir until it is emulsified.
9. Pour the emulsified liquid into the nuts and preserved fruits
10. Mix quickly
11. Add cooked glutinous rice flour and cooked low flour in portions, mix each time until there is no dry powder, and then add another time. After adding all the flour, wear disposable gloves and knead repeatedly until all the ingredients are evenly mixed.
12. It can be kneaded into a dough, and if the filling is loose, add a small amount of cool white to open.
13. It can be used in half an hour.
Tips:1. Buy the nuts as much as possible and store them in a dry and ventilated place sealed to avoid moisture regain.
2. Peel the peanuts after roasting, blow them clean, and crush them with a rolling pin.
3. The fillings are best eaten right now, use up within three days of refrigeration if they can't be used up, or keep them frozen.
4. All ingredients can be used only when they are allowed to cool. Homemade fillings are not added with preservatives, so eat them as soon as possible. The finished moon cakes will be eaten within a week.
5. Nuts you don't like can be removed as long as the total number is enough.
