Main Ingredients

Crust: 230g low gluten flour

Converted sugar syrup (homemade) 150g Alkaline 4g

Vegetable oil 50g Salt 1g

Baking soda 1g Filling:

Cooked peanuts 50g Cooked black sesame seeds 50g

White sesame seeds cooked 50g Winter Melon Sugar 50g

Jujubes 50g White Sesame Sugar 100g

Cooked lard 65g Glutinous rice powder 100g

Ordinary Flour 100g Malt Sugar 100g 50g White Saffron Sugar 100g

Cooked Lard 65g Glutinous Rice Flour 100g

Plain Flour 100g Maltose 100g

Cooled Boiled Water 85g

Homemade Five-Kernel Mooncake Step by Step

1.? Pour alkaline water into the converted syrup and mix well. (Alkaline water is homemade, using 1g of lye + 3g of water to make the ratio 1:3)

2.? Add salt, baking soda and vegetable oil and mix well

3. Sift in the gluten flour and mix into the batter

4.? Shape the dough into a ball with your hands, cover with plastic wrap and place in the refrigerator for 2 hours

5.? Put all-purpose flour and glutinous rice flour into a pot and slowly stir-fry over low heat until it changes color and smells like rice, then set aside to cool (be sure to stir-fry slowly over low heat, if you do it over high heat, it'll be mushy)

6. Beforehand, sesame seeds and peanuts into the middle of the oven for 5 minutes, there is a flavor out can, do not bake scorched. Cut the winter melon sugar and honey dates into small pieces, and roll the peanuts into small pieces with a rolling pin and set aside

7.? Stir together the sugar, lard, glutinous rice flour, flour, maltose, cooled boiled water and five nuts

8.? Stir until you can knead the dough and the filling is ready. If it is too wet you can add some cooked flour

9.? Divide the piecrust and filling into 4:6 equal portions, 20g for the piecrust and 30g for the filling (I used a 50g mold)

10.? Take a piece of pie crust dough, flatten it out, and put a piece of filling on it

11.? Use your hand to wrap the filling in a circle, roll it into the cooked flour, shake off the excess flour, put it into the mooncake mold and press it firmly, then remove it

12. Line a baking sheet with tinfoil or blotting paper, place the mooncakes on it and spray with a little water

13. Preheat oven 160 degrees bake 5 minutes, let the moon cake pattern set, take out and brush a thin layer of egg wash (1 egg yolk and 1 tablespoon of egg whites mix well) when brushing to be a little lighter, do not brush the pattern of paste. Bake in the oven at 160 degrees for 20 minutes

14.? After the baked mooncake cooled completely, put it into a sealed bag and put it into the refrigerator, 2 days later, the oil back, the skin became soft and delicious

15. The mooncakes are really good, I don't have a sweet tooth, I ate several pieces