1. Five-nut mooncake

Ingredients: 200 grams of cake flour, appropriate amounts of sunflower seeds, peanuts, walnuts, glutinous rice flour, black sesame seeds, and white sesame seeds.

Ingredients: 120g syrup, 50g peanut oil, 4g alkaline water, 1 tablespoon maltose, appropriate amount of sugar.

How to make traditional Miao mooncakes:

1. Fry sunflower seeds, peanuts, walnuts and glutinous rice flour in a pot over low heat;

2. Crush the cooked sunflower kernels, peanut kernels (peeled), walnut kernels, and almonds respectively (or break them with a mixer) into a large bowl, add cooked black and white sesame seeds, and pour in an appropriate amount of cooked glutinous rice flour, sugar, A little water, 28 grams of peanut oil, and maltose, mix evenly to form a soft and hard filling;

3. Mix syrup, alkaline water, and 22 grams of peanut oil, and stir until the color is turbid;

5. Add the ingredients - 40g of cake crust per piece, 50g of filling / piece;

6. Gently roll out the pie crust, wrap it in the filling, and then press it into a mold;

7. Put it into a baking pan, and spray water on the surface. Mist, put it in the oven, bake at 160 degrees for about 15 minutes until it starts to color, take it out, cool slightly, brush with egg yolk, and continue baking for about 10 minutes.

Instructions:

1. Make your own alkaline water - edible alkali powder: water = 1:4;

2. It is best to use peanut oil, so that It has an authentic northern traditional taste;

3. The mixture of syrup, oil and alkaline water can be heated over water or microwaved for 30 seconds, and it will be easily mixed evenly;

4. Because the pie crust has less water, it needs to be sprayed with water before baking to prevent cracking;

5. Because the pie crust is thicker and drier, it is not easy to be cooked at high temperatures, and it is easy to be overcooked when baked at low temperatures. Dryness will cause cracking, so 160 degrees is the most suitable;

6. Due to the use of invert syrup, mooncakes have a process of oil return, and the taste will be better if they are left for more than a week.

7. Low-gluten flour (cake flour) means that the average protein content is about 8.5%, so the gluten is weak. It is often used to make cakes, biscuits, rolls, etc. that are soft and loose in texture. If you can't find low-gluten flour, you can use all-purpose flour (do not use the kind called "dumpling flour", which has a lot of gluten) and cornstarch in a ratio of 4:1. If you want it to be lower in gluten, you can also add some cornstarch. If you only have high-gluten flour (whole wheat) at home, you can mix high-gluten flour and cornstarch in a 1:1 ratio. You can also heat the high-gluten flour in the microwave for 2-3 minutes to reduce the gluten, and then mix it with the starch. Mix into low-gluten flour.

Attachment: Inversion syrup (make about 500g of syrup)

Ingredients: 400g of fine sugar, 180ml of water, 50ml of fresh lemon juice.

Method: 1. Prepare a stainless steel pot or ceramic pot (do not use iron or aluminum pots), put the sugar into the pot;

2. Add water, use chopsticks to stir slightly Stir until the sugar and water are mixed, please do not stir again;

3. Turn on medium heat, wait until the sugar water boils, pour in fresh lemon juice, and stir evenly;

4. After boiling again, turn to low heat and simmer slowly. From this time until the syrup is boiled, remember not to stir the sugar water;

5. At this time, some of the sugar water may stick to the On the wall of the pot, in order to prevent this part of the sugar from producing sugar crystal particles, you can take a brush dipped in water and brush it around the wall of the pot. When the water flows down the wall of the pot, you can wash the sugar on the wall of the pot into the pot. Go in;

6. Keep cooking slowly over low heat for about 40 minutes to 1 hour. The longer the cooking time, the darker the color of the syrup. We can see that the color of the syrup slowly changes. Deep process;

7. After boiling the syrup, turn off the heat. After the syrup cools, find a sealed jar, put the syrup in it, and leave it for 1 day before use.

Instructions:

1. When boiling syrup, turn on low heat. If the heat is set too high and the water evaporates too quickly, the syrup may thicken in less than 40 minutes. Because the minimum fire of each stove is different, and the caliber of the pot is also different, it will affect the evaporation of water. Be sure to pay attention to the color and consistency of the syrup while cooking. As soon as it's almost done, turn off the heat. In addition, if the water evaporates too fast, the water in your syrup will have evaporated almost in a short period of time, but the color is not yet in place. You can add more water to cook it. Be sure not to let the water evaporate completely. The temperature of the syrup is too high and it will harden after cooling.

If your home has a high firepower, you can cover it while cooking to prevent excessive evaporation of water;