Pie crust part

Whole wheat flour 200 grams

Inverted syrup140g

4 grams of water

50g peanut oil

Filled part

Cashew nuts 45 grams

45g peanut kernel

45g pumpkin seeds

White sesame seeds 38 grams

Dried cranberries 30g

20g raisin

70 grams water

Sunflower seed oil 30g

90g cooked glutinous rice flour.

How to make the five kernels of Cantonese moon cakes?

First, roast cashew nuts, peanut kernels and pumpkin kernels, chop dried cranberries and raisins, mix all the materials, put on disposable gloves to make the stuffing firm and even, and let it stand for more than 30 minutes.

Mix the scooped water, peanut oil and invert syrup, and stir evenly with a manual eggbeater.

Sieve the whole wheat flour, pour it into the liquid, knead it into a ball, wrap it with plastic wrap, and sober up for more than 2 hours.

The skin and stuffing are divided according to the ratio of 4:6. This is a 50-gram moon cake, that is, 20 grams of skin and 30 grams of stuffing. (Master score 3: 7)

Take the crust and flatten it in the palm of your hand, and then gently press it into a round crust with your fingers. ) Push the leather buckle down slowly on the stuffing (WeChat official account has a video)

When pushed to the top, turn it upside down, slowly close it, then dip it in a little cooked glutinous rice flour, knead the moon cake embryo into a cylindrical shape, buckle the mold downwards, press it down evenly, and demould it.

Preheat the oven to 200 degrees, bake for five minutes, take out the liquid that can replace eggs with a brush, and send it back to the oven 185 degrees 15 minutes.

The moon cake is hard after baking, and it is delicious to return oil in two to three days. I couldn't wait to take a bite (this is the second time I made it, which improved the shortcomings of the first time). My own cooking is not greasy, not too sweet and very fragrant.