2, the practice of five kernel moon cake stuffing:
(1) Bake peanuts, walnuts, cashews and almonds in the oven 180℃ for 20 minutes, stir with a shovel in the middle, and heat the nuts evenly. Peel the peanuts and walnuts for later use.
(2) Put the pumpkin seeds and sunflower seeds into the oven 180 degree baking 15 minutes, and stir with a shovel in the middle, so that the nuts are heated evenly.
(3) Bake the black and white sesame seeds in the oven 180 degrees 10 minute. Stir with a shovel halfway so that the nuts are heated evenly.
(4) Bake the medium gluten flour in the oven 180℃ for 20 minutes. Stir with a shovel halfway so that the flour is heated evenly.
(5) Clean the raisins and soak them in rum until they are soft.
(6) green and red silk cut the long ones shorter.
(7) Put peanuts, walnuts, cashews and almonds into fresh-keeping bags and crush them with a rolling pin. Remember not to crush them too much.
(8) Put all the fillings into the container.
(9) Add maltose and corn oil.
(10) Add sugar, add flour, and stir to form a five-kernel filling.
(1 1) Just knead it into a stuffing ball with the weight you need. Put it in the refrigerator when it's ready. When making moon cakes, take them out in advance and warm them back and forth.
(12) The delicious Wuren moon cake stuffing is ready!