01. Cantonese-style custard filling

Ingredients: 3 eggs, 130g milk, 60g sugar, 60g butter, 60g starch;

Steps:

1. Beat eggs, sugar and milk until smooth.

2. Sieve the wheat flour and pour into the egg liquid, add a small amount and stir frequently. Stir well and sift and add softened butter and stir to absorb.

3. Steam for 20 minutes, stirring every five minutes. Take it out of the pan, let it cool and knead the dough. It will take about 20 minutes to get a better texture.

4. Finally, wrap the filling with skin and use a mold to press out the mold you like.

02. Five-nut mooncake

Ingredients ratio: 100g melon seeds, 50g orange cake shreds, 40g pineapple shreds, 65g peanuts, 30g black sesame seeds, 30g pine nuts, 10g walnuts, white sugar 70g, vegetable oil 30ml, white wine 10g, water 80g, cooked glutinous rice 120g

Steps:

1. Pour melon seeds into the pot and fry until brown, black sesame seeds and peanuts. Fry in the pan.

2. Dry and heat the pot, pour in the glutinous rice and fry until it turns yellow and does not taste raw.

3. Chop the larger ingredients into pieces, pour them all into a basin, then pour in 70g of sugar, 30ml of vegetable oil, 10g of white wine, and 80g of water, and stir evenly.

4. Pour in the cooked glutinous rice in batches until the filling can be kneaded into a ball and is moderately soft and hard.

5. Finally, wrap the skin and use a mold to press out the mooncake shape you like.

03. White lotus paste filling

Ingredients: 120g fine sugar, 80g vegetable oil, 150g dried lotus seeds, 1/2 tsp salt;

Steps :

1. Soak the dried lotus seeds in water for 6-8 hours, break each soaked lotus seed open and inspect, and remove the lotus core

2. Pour the lotus seeds into the In a saucepan, add water to cover the lotus seeds. Bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours until the lotus seeds are completely soft

3. Pour the soup into a blender and blend into a fine lotus paste

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4. Pour into a non-stick pan, heat over medium heat, pour in the vegetable oil in 3 times, wait until the oil is completely absorbed by the lotus paste before adding the next time, add salt and fine sugar, and stir Until the sugar melts

5. Continue to stir-fry until the water in the lotus paste is basically evaporated and it is connected into a whole piece, and it is ready to be served.

04. Bean paste filling

Ingredients ratio: 600g red beans, 350g white sugar, 250g corn oil, 50g honey, 45g sugar osmanthus

Steps:

1. Wash the red beans, add water and boil until soft. Beat it with a food processor, not too fine, and sieve to remove the bean shells, leaving the bean paste.

2. Take about two tablespoons of the oil in the recipe and mix the flour and starch powder evenly into a batter. Set aside.

3. Put 1/3 of the oil in the pot, add the bean paste and fry until dry. Add sugar, sugar and fry until dry.

4. Add the remaining oil in batches and stir-fry until the bean paste absorbs the oil, then add the next time.

5. Finally add the batter made of honey, flour and corn oil, stir-fry over low heat until the pan is non-stick.

05. Salt and pepper and sesame filling mooncakes

Ingredients: 100 grams of cooked flour, 45 grams of white sugar, 50 grams of vegetable oil