Five-nut mooncake recipe 1, main ingredients: crust: 100g low-gluten flour, 30ml peanut oil (or vegetable oil), 75ml inverted syrup, 1/2 tablespoon custard powder (no need to omit), 1/4 cooking water

tsp, 1/4 tsp of SP emulsifier. Ingredients for filling: 40g American almonds, 40g walnuts, 40g peanut kernels, 40g sunflower seeds, 30g white sesame seeds (sauteed until fragrant), 10g shredded coconut, Jinhua

50 grams of ham, 50 grams of ice meat, 100 grams of cake flour, 100 grams of sugar, 40 ml of peanut oil, 75 ml of water. Method notes: 1. Ice meat method: Cut the fat into small pieces, cook in boiling water, drain, and add 2 tablespoons of sugar.

Mix well with 1 tablespoon high-strength wine and marinate overnight.

2. You can choose the variety of nuts you like, and the ice meat can also be replaced or omitted with sugared winter melon. If you omit it, you need to increase the amount of nuts appropriately to maintain the matching of ingredients.

3. The specific amount of mooncake fillings depends on the size of the respective cake molds. I use a small cake mold. The ratio of skin to filling is 2:5, that is, 20 grams of cake skin to 50 grams of filling.

4. The skin of the freshly baked mooncake will be hard. It needs to be left for two days until the oil returns to the mooncake, and then the skin becomes soft before it can be eaten. The function of the SP emulsifier is to make it easy for the oil and syrup to be fully mixed in a very short time.

Evenly, it will make the mooncake skin soft and the oil will return faster. If not, it doesn't matter.

5. Invert syrup can be purchased in the baking ingredients market. If you don’t have it, you can make your own ingredients as follows: 1. 500 grams of sugar, 160 grams of water, 3 tablespoons of lemon juice (or white vinegar) 2. 1 gram of baking soda, 10 grams of water

Method: 1. Boil the first part of the ingredients for about 20 minutes and then turn off the heat.

2. After removing from the fire, add the second part of baking soda and water. After cooling, it will no longer crystallize. After it is completely cooled, put it in a bottle and store it. It can be stored for more than 6 months.

It is best to make it 2-3 weeks before use to make it more stable.

Tips: Baking: Grease a baking sheet, preheat the oven to 180 degrees, and bake for about 20 minutes. Method 2 for five-nut mooncakes. Ingredients: 250 grams of common flour, 40 grams of lard, 25 grams of sugar, and 125 grams of water. Method 1. Put the water and oil into the skin

Mix the flour and sugar evenly, pour in water, add lard, and knead into a smooth and soft water-oil dough.

2. Stir the low-gluten flour and lard with chopsticks first, then spread them with your hands, and finally mix evenly to make a shortbread dough.

3. Cover the two kinds of dough and let them rest for 20 minutes.

4. Divide the two doughs into 20 equal portions (22g/piece of water-oil dough, 15g/piece of puff pastry), and divide the five-nut filling into 20 portions (35g/piece).

5. Take a portion of the dough, flatten it, wrap it in a portion of pastry, pinch it tightly, and roll it out into a beef tongue shape, turn it over, and roll it up from top to bottom.

Complete the rest in sequence, cover and let rest for 15 minutes.

6. Take a small roll, press it flat, roll it out evenly and thinly, turn it over, and roll it up from top to bottom.

Complete the rest in sequence, cover and let rest for 15 minutes.

7. Take a roll, use a rolling pin to roll it out into a round shape, wrap it with five-nut filling, and pinch the edge tightly. 8. Arrange it into a round shape, place the edge down on the chopping board, press it slightly and flatten it. 9. The finished dough

Arrange them one by one on the prepared baking sheet.

10. Preheat the oven to 170 degrees, set the middle layer, and bake for 10 minutes. Turn over and bake for another 7-8 minutes. Flip again and bake for about 7-8 minutes until the sides become crispy.