Spare ingredients: walnut kernel 150g, melon seed kernel 100g, peanut kernel 150g, raisin 100g, black sesame 30g, glutinous rice flour 255g, corn oil 12g and sugar 100g.

Production process: Step 1, put walnut kernel, peanut kernel and black sesame into the oven respectively and crush them with a rolling pin to make them feel a little granular. Put the glutinous rice flour into the wok without oiling.

Step 2: stir-fry on low heat, and turn off the heat when it is slightly fragrant. Put walnuts, peanuts, black sesame seeds and melon seeds into cooked glutinous rice, and add raisins, sugar, honey and corn oil;

Step 3, after stirring evenly, add a little water several times and stir evenly, and knead the prepared stuffing into small dumplings for later use. Mix100g corn oil, 8g water and 280g invert syrup, and add 400g low-gluten flour;

Step 4, stir it evenly with a scraper, knead it into dough by hand, put it in the refrigerator for half an hour after the moon cake skin is made, and divide the stuffing and the moon cake skin into small and uniform dough, with the stuffing wrapped inside;

Step 5: Knead it well, wrap it in some dry flour, press it in the moon cake mold, put it in a baking tray with oil paper laid in advance, bake it at 180 degrees for 5 minutes, take it out and brush it with some egg liquid, and bake it at 15 minutes.

Summary: Although there are various kinds of moon cakes with different fillings on the market, my family is relatively more receptive to the traditional five-kernel moon cakes, so I learned to make five-kernel moon cakes. I have made this recipe several times recently, and I have mastered the experience. I will share the formula and proportion with you in detail. I believe you can do it at once in this way. Moon cakes are especially delicious and won't crack. I will make it myself with less oil.

Cooking skills:

1, five kernel stuffing can be matched with nuts, dried fruits, etc. According to personal preference. Remember to bake it in advance, and the moon cakes are very fragrant. When you roll them with a rolling pin, they can be a little granular, not too broken, otherwise there will be no chewing feeling;

2. Stir-fry glutinous rice flour with low fire all the time, and keep stirring to prevent it from sticking to the pot. When making mooncake skin, remember to sieve the low-gluten flour in advance to remove impurities, so that the mooncake tastes more delicate;

3. After the moon cake embryo is finished, spray some water on the surface and bake it to prevent cracking. Brush some egg liquid on the moon cake skin to look more beautiful. Remember to master flexibly according to the situation of your oven.