Ingredients: 384 grams of low-gluten flour, 300 grams of sugar-free invert syrup, 96 grams of peanut oil and 8 grams of water;

Stuffing: 80g of green plum, 80g of wax gourd strips, preserved apricot 100g, dried cherry tomatoes 80g, walnuts 80g, peanuts 120g, cashew nuts 120g, pine nuts 80g, black sesame seeds 40g, sugar-free syrup 120g and raisins 80g. (Total filler weight 18 15g)

According to the ratio of 3: 7, moon cake skin 15g, filling 35g (52 pieces of this noodle are made, 50g each).

Make stuffing: 1. Stir-fry nuts (peanuts, cashews) and medium gluten flour in a hot pot until the flour is slightly yellow, and let it cool for later use; 2. Dice preserved fruits and nuts (green plums, wax gourd strips, preserved apricots, dried cherry tomatoes, walnuts, peanuts and cashews); (Figure 1)3. Pour preserved fruits (prunes, wax gourd strips, preserved apricots, dried cherry tomatoes, raisins) into a basin, add fine sugar and mix well; (fig. 2, 3)4. Add the cooked medium gluten flour, sugar-free syrup and salad oil in turn and mix well; (fig. 4, 5)5. Pour hot water and mix well, then add nuts (walnut kernel, walnut kernel, peanut kernel, cashew kernel and pine nuts) and black sesame seeds and mix well for later use;

Bread crust method:

1. Put two-thirds of low-gluten flour (256g) into the pot, add sugar-free invert syrup and mix with scooped water; (Figure 1)

2. Pour in peanut oil and stir evenly with a rubber spatula (Figures 2 and 3);

3. Cover with plastic wrap and let stand for 30 minutes to 60 minutes (Figure 4);

4. Pour the remaining low powder (128g) into the basin and stir it evenly with a scraper (Figure 5);

5. Cover with plastic wrap and let stand for 20 minutes (Figure 6);

Mooncake practice:

1. Weigh, block and round the skins for later use (each piece15g);

2. Sprinkle some high powder on the chopping board, which is beneficial to operation. Press the crust into a circle by hand, and the edge of the circle is thinner than the middle, which is beneficial to the closing. When filling, push the crust up with one hand and push the filling in with the other, tighten the mouth and round it;

3. Spread the moon cake mold with high gluten powder, put the moon cake embryo into the mold, directly press it into the baking tray, and push out the moon cake embryo;

4. Preheat the oven to 2 10 degrees;

5. Spray water on the moon cake embryo with a watering can, that is, bake it in the oven for 5 minutes, and take it out after coloring;

6. Take out the baking tray and brush the egg liquid twice; (2 yolks+1 whole egg)

7. Bake in the oven at 2 10 for 8 minutes until the surface is golden.