I made my own moon cakes with barbecued pork and five kernels. The real skin is thin and the stuffing is beautiful. The family members said that the rest of them were all birds, and they were very satisfied ~ ~ ~

material

250g of barbecued pork, 50g of Yunnan ham and 50g of chilled meat.

90g of pine nuts, 250g of pumpkin seeds and 0/00g of almond/kloc.

Walnut kernel100g, fried sesame 80g.

Six water-soaked mushrooms, shredded lemon leaves.

300g of white sugar, 20g of salt, 30ml of soy sauce, a little white wine, sesame sauce 1 tablespoon, moderate amount of spiced powder, 30g of oil, 200ml of water and 300g of cake powder.

method of work

1 Mix all the ingredients except cake powder and water, then add water bit by bit. Be careful not to add too much water. Stir until the filling is slightly wet but no water is seen to flow out. Then mix in the cake powder and make the filling.

2. Please refer to the previous Cantonese-style mooncake sticker for the method of making skin and wrapping.

3. Baking: Put the prepared moon cakes on the baking tray, spray some water, then bake them in the oven at 220 degrees until they slightly change color, then take out the egg brushing liquid, return to the oven and bake for about 10 minute, and then take them out.

4. Put the moon cakes out of the oven for one day, and you can eat them after returning oil. Moon cakes are high-sugar and high-oil foods. It is not advisable to eat too much at a time. It is best to have some tea when eating.