Main Ingredients

Melon Seeds 100g Shredded Orange Cake 50g

Shredded Pineapple 40g Peanuts 65g

Black Sesame Seeds 30g Pine Kernels 30g

Walnuts 10g Sugar 70g

Marginal Vegetable Oil 30ml White Wine 10g

Water 80g Cooked Glutinous Rice 120g

Side Ingredients

Low gluten flour 100g Custard powder 5g

Converted syrup 70g Peanut oil 25g

Lye 1g

Homemade five-kernel mooncake steps

1.? Prepare the ingredients.

2.? Pour the melon seeds kernels into the pan and saute them until they are caramelized.

3.? Black sesame seeds can be fried, and peanuts can be fried in the pan.

4.? Pot dry, hot, pour into the glutinous rice fried until brown, eat without raw flavor can be.

5.? Materials in the larger materials chopped, are poured into the basin, and then poured into the sugar 70g, 30ml of vegetable oil, 10g of white wine, 80g of water and mix well.

6.? Then pour the cooked glutinous rice in stages, until the filling can be kneaded into a ball, soft and hard until.

7.? Converted sugar syrup 70g, peanut oil 25g, alkaline water 1g pour into the basin and mix well.

8.? Pour in the low gluten flour and custard powder and stir.

9.? Knead into a ball and leave it at room temperature for 1 hour.

10.? Knead one of the five nuts for 57g into a ball, and one of the skins for 18g into a ball.

11. Take a skin, put a five-nut filling.

12. Push from bottom to top.

13. Wrap it up.

14.? Pour some flour into the mold, turn it a few times and pour it out, put the filling and press it gently.

15. Press out the mooncake.

16. Place in a baking dish, sprinkle with a little water and bake at 180° for 5 minutes.

17. Brush with egg wash and bake for 15 minutes.