Wuren Mooncake

1. Peanuts, melon seeds, walnuts, almonds, pumpkin seeds, sesame roasted

2. Stir fried glutinous rice flour

3. Put peanuts, walnuts, and almonds into a blender and slightly crush them

4. Pour into a large bowl and add chopped raisins, orange candy, etc

5. Heat an appropriate amount of vegetable oil and pour it into the filling

6. Add an appropriate amount of cold water to make the filling clumpy and not easily loose

7. Pour the conversion syrup, peanut oil, and water into a container

8. Stir evenly for later use.

9. Add the sifted flour and mix evenly

10. Stir until the dough is delicate and non stick. Gloves are sufficient

11. Put the fresh-keeping bag and wake up for about two hours

12. Divide the awakened dough into small portions as needed, and knead the five kernel filling into a ball as needed

13. Take a portion of the crust and flatten it

14. Wrap in the five kernel filling and slowly push the dough upwards with a tiger's mouth

15. Close the mouth downwards and knead it into a circle.

16. Roll on an appropriate amount of starch

17. Beat off excess starch and put it into the mooncake mold

18. Press out the shape you like

19. Preheat the oven with a 200 ℃ upper and lower fire. Lightly spray water before the moon cake is put into the oven to prevent the moon cake from cracking. Do not spray the moon cake too much

Take it out for 20.7 minutes. The surface of the mooncake is already dry. Cool it slightly until it is not too hot to your hands. Brush a layer of egg yolk water and wait for the first layer of surface to dry before brushing another layer. Bake for about 10 more minutes until the surface of the mooncake is evenly colored

21. Seal and return oil after cooling

22. Finished products

23. Finished products