Preparation materials: 250g of plum blossom meat, 0/0g of oyster sauce/kloc-0, 0g of seafood sauce/kloc-0, 20g of sugar, 0/0g of soy sauce/kloc-0? 4 cloves of garlic, 3 pieces of onion, cooking wine 15g, south milk tofu size 1/3, spiced powder 1.5g, salt 2g, monascus powder 2g, peanut 10g, sunflower seed 10g, almond 5g and cashew 65430.

Production steps:

1, the barbecued pork is marinated in advance 15-20 hours. Therefore, pour in the sauce and mix, and add the washed plum blossom meat.

2, marinated barbecued pork, spread on the grill, put a layer of tin foil on the baking tray, both sides 15 minutes, clip out and cool.

3. First mix invert syrup, vegetable oil, custard powder and a spoonful of water. Be sure to beat it with a manual whisk until it is thick and thoroughly mixed.

4. Pour in the flour, stir it up and down until it is completely mixed, introduce plastic wrap and cover it and seal it. Let stand for 2 hours or more.

5, the barbecued pork has been preheated, cut into particles, put a little in the pot, and fry the barbecued pork. Let it cool.

6. First, bake the five-kernel material in the oven. Bake at 200 degrees, preheat for 2 minutes, spread tin foil on the baking tray and pour it into the upper layer for 3-5 minutes.

7. Mix glutinous rice flour, corn starch and flour in a non-stick pan, stir-fry with low fire until it turns slightly yellow (about 1 min). After leaving the fire, pour in white sugar, vegetable oil and white sugar and stir until it is as shown in the figure. When the temperature drops, the weather will get cold.

8. Mix barbecued pork, five kernels and glutinous rice stuffing.

9. The formula of the material is divided into about 6 parts, which is 70 grams in any case.

10, the moon cake skin is relaxed for two hours and divided into 30g pieces (the weight in the formula is about 1 1 piece).

1 1. Crush the mooncake skin, press the filling on the surface, push it slowly by hand, and finally completely wrap the mooncake skin around the filling.

12. Put the mold directly on the tin foil pad on the baking tray, press the mold and fix it by hand, lift the mold and push it down (so that the moon cake can be well formed without sticking to the mold).

13. Preheat in the oven at 200℃ and 190℃ for 10 minute, and bake in the middle and upper layers of moon cakes for 5 minutes (the temperature adjustment depends on the oven).

14 finished product drawing.