Crispy five kernel mooncake

1. Put all kinds of nuts together, forget to take pictures of the melon seeds inside, and put them later.

2. Add cooked glutinous Rice noodles, black sesame flour, white sugar and corn oil, and mix them evenly. If you feel dry, add some water properly. Do not add too much, and just squeeze them into a ball.

3. Take 40g of five kernel filling and knead it into a round ball

4. Mix all the ingredients in the oil skin, cover with cling film, and wake up for 30 minutes.

5. Mix the pastry ingredients into a ball without excessive kneading, cover with cling film and wake up for 30 minutes.

6. Divide the woken pastry into 16 portions and cover with cling film.

7. Take a portion of oil crust and flatten it into a portion of pastry.

8. Wrap it tightly, cover it with plastic wrap, and let it sit for 15 minutes

9. Roll the round dough into a tongue shape

10. Roll up from top to bottom. Wrap everything up, cover with cling film, and let it sit for 15 minutes

11. Roll the awakened dough vertically into an oval shape and try to make it as long as possible,

12. Roll it up again

13. Cover with cling film and let it stand for 15 minutes

14. Take a copy as shown in the picture and press both ends in the middle.

15. Flatten the dough, roll it out into a circle, and wrap it in a five kernel filling

16. Brush a layer of egg yolk liquid, sprinkle with black sesame seeds, and bake the middle layer at 180 degrees Celsius for about 30 minutes

17. Finished product drawings

18. Finished product drawings

19. Finished product drawings