Cantonese style five-nut mooncake (reference weight: 10 75g mooncakes) ingredients: crust: 100g all-purpose flour, 5g milk powder, 75g inverted syrup, 1g water, 25g peanut oil Five-nut filling: 40g walnut kernels

, 60 grams of sunflower seed kernels, 40 grams of cashew nuts, 60 grams of watermelon seed kernels, 40 grams of white sesame seeds, 40 grams of sugared winter melon, 20 grams of orange cake, 10 grams of rose sugar, 80 grams of fine sugar, 80 grams of water, 10 grams of strong liquor

, refined vegetable oil (or edible blended oil) 30ML, cooked glutinous rice flour (cake flour) 115.

Five-nut mooncakes are the most famous among all kinds of mooncakes. They are named after the fillings containing almonds, peach kernels, peanut kernels, hemp seeds and melon seeds.

It has the characteristics of exquisite ingredients, thin skin and rich fillings, delicious taste, not easy to break, and easy to carry.

Five-nut mooncakes are Cantonese-style mooncakes and were introduced to Yunnan in 1939 with the establishment of Kunming Guanshengyuan.

The five-nut mooncakes produced by Kunming Guanshengyuan have been improved on the traditional Cantonese five-nut mooncake formula, so that the product retains the original style of Cantonese-style mooncakes.

The recipe of Jinhua Five-Ren Mooncake is introduced in detail, the cuisine and its functions: exquisite staple food, delicious pastry craftsmanship: Baked Jinhua Five-Ren Mooncake, making materials: Main ingredients: Cake crust: 100g of low-gluten flour, 30ml of peanut oil (or vegetable oil), 75ml of inverted syrup,

1/2 tablespoon of custard powder (no need to omit), 1/4 teaspoon of cooking water, 1/4 teaspoon of SP emulsifier. Five kernel fillings: 40 grams of American almonds, 40 grams of walnuts, 40 grams of peanut kernels,

40 grams of sunflower seeds, 30 grams of white sesame seeds (sauteed until fragrant), 10 grams of shredded coconut, Jinhua.