Name: Old-fashioned Five-core Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cooked peanuts; 50g Cooked almonds; 50g Ripe kernel; 50g Bai Yima; 50g Black sesame; 100g Sugar; 50g raisin; 50g Dried strawberries; 75g Peanut oil; 75g water; 30g Green red silk; 20g Melon seeds; 110g Cooked glutinous rice flour; 50g honey; 560g Flour

Old-fashioned Five-core Moon Cake

by Banana off the guest willow

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

My husband and I both like old-fashioned mooncakes, which are much crisper than Cantonese style. It took a lot of effort to get this one. If you like, you can try it."

Old-fashioned Five-core Moon Cake

1. Add 600g of sugar, 300g of water, and 2 to 3 slices of lemon. Bring to a boil on medium heat until the sugar melts to make a syrup. Take out the pot and let cool for later use.

2. Grind the peanut kernels and add other fillings to mix evenly

3. Pinch them into round balls (the peanut kernels are the color for which they forgot to peel)

4. Do it in order

5. 340g pulp 10 50g honey 10 peanut oil and mix evenly, pour in flour and stir

6. Mix well and knead into dough and relax for 2 hours.

7. Divide the loosened dough into small doses

8. Press into a cake with your hands

9. Stuffing

10. Put the wrapped moon cake into the moon cake mold to print the pattern you like

11. Sprinkle a layer of water evenly on the surface into the oven. The temperature and time are determined by your own oven. Because the oven I use is simple and does not need to set the temperature, I can only observe it at any time, about 20 minutes.

12. Appreciation of the finished product, this is brushed with egg liquid, which is always uneven.

13. I think it’s more beautiful if I don’t brush the egg liquid

Tips:
Peanut kernels must be peeled, otherwise the filling color will not look good. Dip some hand powder on the mooncake blank before putting it into the mold for printing, otherwise it will not be easy to demould and bake.