Cantonese Five Ren Mooncakes

1. Add syrup, baking soda water, and oil to a bowl and stir well

2. Sift like flour and stir thoroughly

3. Knead into a smooth dough, wrap it in plastic wrap, and let it rise for 2 hours

4. Fry peanuts, walnuts and other nuts until cooked

5. Put it in a fresh-keeping bag and crush it with a rolling pin

6. Stir fry white sesame seeds until cooked (black sesame seeds are also acceptable, without black sesame seeds, adding a bag of black sesame paste is quite good)

7. Fry an appropriate amount of flour until cooked

8. Cut raisins into small pieces

9. Put the crushed nuts, raisins, and white sesame seeds into a bowl, add white sugar, oil, and a little Baijiu (I didn't know why to add Baijiu, but after baking, I smelled a little wine flavor when eating the moon cake, and the flavor of the nuts became stronger. It seems that adding Baijiu is useful), and then add fried flour

10. Add an appropriate amount of liangbai kai, knead it into a ball, and don't let it fall apart. The five nut filling is ready (various nuts can be added freely)

11. Divide the awakened dough into small pieces of 20g each, and divide the five core filling into pieces of 30g each

12. Roll the dough thin, wrap it with five kernel filling, and slowly close the mouth

13. Sprinkle a little flour in the grinding tool, put in the dough, press out the mooncake shape, and place it in a preheated oven at 190 degrees Celsius

After baking for 5 minutes and shaping, take it out and brush a layer of egg yolk liquid on the surface, then continue baking

After about 20 minutes, the mooncakes will be ready to be baked. At this point, the outer layer of the mooncakes will still be hard, and they need to be sealed at room temperature for a few days. After the oil returns, they can be eaten