The ratio of Cantonese mooncake is 2:8, for easy operation 3:7 ratio is also available. 50 grams of mooncake skin and filling ratio is: 15 grams of skin, 35 grams of filling. The specific method of Cantonese five kernel moon cake is as follows:

Main ingredients: 300 grams of flour, 226 grams of sugar, sugar cinnamon 30 grams

Accessories: 100 grams of cooked peanuts, 100 grams of almonds, 100 grams of walnuts, 40 grams of cooked sesame seeds, 100 grams of cooked cashews, raisins 50 grams of cooked pumpkin kernels 60 grams of cooked glutenous rice flour 130 grams of cooked flour 120 grams of sesame oil 35 grams, olive oil 115 grams of olive oil, cooked glutinous rice flour 130 grams of cooked flour, cooked flour 120 grams of sesame oil 35 grams.

Steps:

1, add the sugar syrup, add the water, beat well, then add the oil, beat well, then add the salt, mix well

2, sift in the milk powder, flour, mix well

3, knead into a dough, cover with plastic wrap, and relax for 2 hours.

4. Peel all kinds of nuts in advance, fry or bake them, peel them if you can, and roll them out, don't need them to be very finely chopped, they are more tasty with a granular texture

5. Pour the rolled out nuts into a container, add honey and sugar cinnamon

6. Add the cooked flour and cooked glutinous rice flour

7. Add the olive oil and sesame oil

8. Add water, and mix into a ball with your hand

9: Divide the loosened piecrust into 24 equal pieces and knead them together, and divide the five-kernel filling into 24 pieces and shape them into rounds

10: Take a piecrust, flatten it slightly and press it into a round shape, and put a five-kernel filling on top of it

11: Put it into the palm of your left hand, and push the filling in with your right hand, and rotate the piecrust with your left hand to evenly stick to the filling, and then push it out until it covers the whole filling. Cover the whole filling, close the mouth and pinch it tightly into a blank

12, roll the blank in a pile of flour, shake off the excess flour, and put it in the mold

13, press down with even pressure with your hand, lift up the mold, and push out the blanks

14, place them into a baking dish lined with tinfoil at intervals

15, preheat the oven at 180 degrees Celsius, middle layer, and bake for 5 minutes. After, remove, cool, brush with egg yolk mixture, send to the oven, down to 150 degrees, bake for another 10 minutes or so until the surface of the uniform color can be

16, out of the oven, the moon cakes cooled, put into a plastic bag, sealed back to the oil for 2 to 3 days after serving better