1, crust material: medium gluten flour 160g, invert syrup 1 15g, peanut oil 45g, Guishui 4g and custard powder 4g.

2. Five-kernel stuffing:

Nuts: cooked walnut kernels 100g, cooked cashew kernel kernels 100g, cooked almond kernels 100g, red-skinned peanuts 100g, cooked watermelon kernels 100g, cooked sunflower kernels 60g, cooked pumpkin kernels 60g and cooked pine nuts 60g.

Dried fruit: orange peel 60g, cranberry 60g, mango 60g, green raisin 50g, medlar 50g, blackcurrant 50g, pineapple 50g and kiwi 30g.

Accessories: peanut oil 120g, fine sugar 75g, honey 65g, maltose 40g, Luzhou-flavor liquor 10g, cold boiled water+150g, glutinous rice flour 200g and low-gluten flour 100g.

Surface egg liquid: a little egg yolk liquid (1 egg yolk with 1/4 protein, add a little water, mix and break up, and then filter for use).

Production method:

1, prepare the materials for the five-kernel stuffing.

2. Put the red-skinned peanuts in the oven and bake at 150 degrees for about 20 minutes. After a little cooling, rub off the skin.

3. The nuts used are all roasted in advance. Except for the almonds, they are cut into small pieces with a knife. Other dried nuts are wrapped in oil-coated paper or fresh-keeping bags and slightly crushed with a rolling pin.

4. Cut the dried fruit into small pieces, and cut the dried mango and kiwifruit into strips and mix well.

5. Put all the processed nuts and dried fruits in a large basin and mix them evenly.

6. Prepare auxiliary materials, boil water and let it cool for later use.

7. Mix glutinous rice flour and low-gluten flour in advance, put them in the pot, stir-fry them with medium and small fire until they are yellowish, and spread them out to cool for later use.

8. Making five-kernel stuffing: add the dried powder to the mixed five-kernel stuffing and mix well.

9. First, put peanut oil, fine sugar, honey, maltose, white wine and cold boiled water together in a clean basin, and mix them with a hand-held eggbeater to form an emulsified state.

10. Add the emulsified materials into the mixed stuffing, first mix them evenly with a hard scraper, then put on gloves and knead them fully until they are completely mixed, until the stuffing can be easily grasped into a ball without being too loose.

1 1, after the materials are mixed, cover and let stand at room temperature for more than half an hour.

12, making cake crust: pour the invert syrup and scooped water into a basin, stir well, then add peanut oil, and continue to stir until emulsified.

13, add the sieved flour, mix until there is no dry powder, and then sort the dough of the cake crust into a shiny and smooth state, cover it with plastic wrap and relax at room temperature for at least 2 hours.

14. The five-kernel stuffing that has stood still is very fragrant and oily, not too hard, and it is easy to agglomerate. Weigh 35g each, 20 portions of * * *, and you can add a small crystal sugar as you like, and rub it round and cover it.

14. The five-kernel stuffing that has stood still is very fragrant and oily, not too hard, and it is easy to agglomerate. Weigh 35g each, 20 portions of * * *, and you can add a small crystal sugar as you like, and rub it round and cover it.

15. Weigh the flabby crust 15g for each serving.

16. Take a portion of cake crust and flatten it into a round shape, then add the five-kernel stuffing, and slowly push the cake crust upward with a tiger's mouth. Finally, knead it until the cake crust completely wraps the stuffing, and then discharge it into a baking tray with a tarpaulin.

17. Take a 50-gram moon cake mold, install the pattern, press it on the moon cake embryo, and press the bottom to print the pattern.

18. The oven should be heated up and down at 200 degrees in advance 180 degrees for preheating. After preheating, put the mooncakes in the middle layer and bake for about 5 minutes for setting.

19. Take out the shaped moon cakes, put the baking tray on the rack to dry for a few minutes, and sweep a thin layer of egg yolk liquid on the surface of the moon cakes after cooling slightly.

20. Put the moon cakes back into the oven, change the temperature to 180 degrees, lower the temperature to 160 degrees, and continue baking for about 15 minutes.

2 1, the moon cake is baked until the surface is golden yellow and the waist is a little bulging. The moon cake is taken out, cooled, sealed and returned to oil at room temperature for about 3-5 days.