Five-kernel barbecued pork stuffing can be divided into salty stuffing and sweet stuffing. This time, I will introduce you to salty five kernels, which can be made from your favorite nuts. For the method of barbecued pork stuffing, you can change barbecued pork into ham or pork floss, and then make it according to the following specific methods, so that the five-kernel barbecued pork stuffing can be made very fresh and has no fishy smell. Here are the specific steps.

1. Tool materials for the five-kernel barbecued pork stuffing:

main ingredient

medium gluten flour: 3g,

peanut oil: 75g,

water: 3g. (125

2. Operation method of barbecued stuffing with five kernels

① First, roast or fry all the dried fruits for later use;

② peeled peanuts after baking, put them in a fresh-keeping bag with almonds and walnuts, and break them with a stick-face fight for later use;

③ Cut the wax gourd candy, rock candy orange and barbecued pork into small pieces for later use;

④ Fine sugar, purified water, high-alcohol liquor and corn oil are poured into a large basin, and stirred until the sugar is completely melted. All the nuts, wax gourd candy, rock sugar oranges and barbecued pork are poured into the large basin, and thirteen spices and white pepper are added and stirred thoroughly with chopsticks.

⑤ finally, add the cooked glutinous rice flour, stir it evenly, knead it into a ball, and it will become the stuffed pork with five kernels;

⑥ Let the kneaded five-kernel barbecued stuffing stand for 3 minutes. If there is no oil leakage and separation, it means that the five-kernel stuffing is made.

7 Next, divide the cake crust into 38g pieces, and knead it into small balls for later use.

8. Divide the rest five-kernel barbecued pork stuffing into 87g portions and knead them into balls for later use;

9 Clap your hands with powder, take a cake of dough, gently flatten it with your palm, put a five-kernel barbecued stuffing in the middle, slowly push the cake crust up with your palm until the stuffing is almost wrapped, then hold it in a tiger's mouth, gently push the cake crust and close it;

1 Sprinkle a little flour on the surface of the wrapped dough to prevent sticking, put it into the moon cake mold with the same flour, and press the shape on the baking tray with tarpaulin;

11 spray a layer of clear water on the surface of the moon cake embryo before entering the furnace;

Bake at p>1219 degrees for 5-8 minutes. After the pattern on the surface of the moon cake is set, take it out and lightly brush a layer of whole egg liquid on the surface.

13 After the egg liquid is brushed, it will enter the oven and bake for about 15-18 minutes. After the moon cake is waist-drum-shaped and the surface is colored, it can be taken out of the oven.

1. After the moon cake is baked, it is naturally cooled, sealed and kept for 2-3 days before eating.

2. Just baked moon cake, the crust is dry and hard, and the taste is not good. After cooking or oiling, the crust will gradually become soft, and the surface will also produce a layer of oily luster. It is the best to eat it at this time!