600 grams of pastry flour

Corn oil150g

Syrup190g

Syrup sugar 420g

Maltose160g

Water160g

50 grams of cooked flour with five kernels.

50 grams of cooked glutinous rice flour

Sugar125g

Corn oil 70 ml

50 grams of cooked cashew nuts

Almond 50g

Black and white sesame100g

80 grams of raisins

80 grams of candied dates

50 grams of walnut kernel

50 grams of rock sugar

Sweet osmanthus15ml

Cold boiled water15ml

20 ml of whole egg liquid

Production time: more than 2 hours

Number of people dining:

step

1

Prepare the materials for boiling syrup, first boil syrup.

2

Pour water and white sugar into a pot, and stir while heating with medium heat until all white sugar is dissolved.

three

Add maltose, continue to stir until it boils, then cook with low fire for 1 min, turn off the fire and cool to obtain syrup.

four

Prepare the stuffing of five kernels, and then make the stuffing of five kernels.

five

Mix flour and glutinous rice flour and pour into the pot.

six

Stir-fry with low heat until the flour turns yellow, and let it cool for later use.

seven

Crush cashews and almonds, dice candied dates, put them in a container, and add sugar, oil, flour, water and other synthetic groups.

eight

Start making moon cake skin, add corn oil to flour and mix well.

nine

Pour in syrup.

10

Knead by hand into a smooth and delicate dough with moderate hardness.

1 1

Divide the filling and pastry dough into small portions. The weight ratio of stuffing to crust is 4: 6.

12

Take a pastry dough, flatten it with the palm of your hand, and put 1 filling on the pastry.

13

Wrap the filling with a crust and push it up slowly until it is completely closed. Put the wrapped dough into the powdered moon cake mold and compact it by hand.

14

Press the moon cake with your hand and it will come out. Make all the cakes in turn.

15

Brush a layer of whole egg liquid on the surface.

16

Put it in the preheated oven, 2 10 degrees, 15 minutes or so.