Let’s show you how to make it.

1. Add a small spoonful of alkaline noodles into a bowl, then add a small amount of warm water and stir to dissolve. The ratio of alkaline noodles to water is 1:3. Set the stirred alkaline water aside for later use.

Add 400g of low-gluten flour into this bowl, then add 100g of corn oil, then add 280g of inverted syrup, add 8g of alkaline water, and stir evenly.

After stirring, cover with a lid and set aside for 1 hour.

2. To make five-nut mooncakes, I prepared some existing ones at home (100g of melon seeds, 120g of peanuts, 120g of walnuts, 40g of black and white sesame seeds, and raisins). You can add the five kernels according to your own taste. Put all five in the pot and fry until cooked. When frying, control the heat and don't burn it. After frying the peanuts, peel them off. Put the fried walnut kernels, peanut kernels, and melon seed kernels into plastic bags respectively, and use a rolling pin to crush them slightly. Pour 200g of glutinous rice flour into the pot, stir-fry over low heat until cooked, then put into a bowl and set aside. Prepare some raisins, chop some raisins into pieces and put them in a basin.

Pour 100g of white sugar into the basin, add the fried glutinous rice flour just now, and stir evenly. After stirring, pour in 70g of corn oil and 60g of water and stir evenly.

Just keep stirring until it can be formed into a ball by hand, and the five-nut filling is ready.

Then roll the five-nut filling into dough balls weighing (60g) by hand and put them into a plate for later use.

3. After the dough is ready, grab a piece directly with your hands. The weight of the dough is about (40g). Also, form a ball with your hands and put it into a plate. The mooncake I made today is 100g, the crust is 40g, and the five-nut filling is 60g.

Then use your hands to shape the pie crust into a concave shape, and then wrap it with five-nut filling. Use one hand to press the inside of the dough, and use the other hand to gather the crust while turning it. Finally, after closing and pressing tightly, use your hands to make a round shape.

Sprinkle some glutinous rice flour into the mooncake mold to prevent sticking, sprinkle some glutinous rice flour on the chopping board, and directly use the mold to press out the mooncakes. Place the pressed mooncakes on a baking sheet lined with absorbent paper.

4. Then put it into the preheated oven, set the temperature to 185°C, and bake for 8 minutes on top and bottom heat.

After the surface of the mooncakes is baked and set, take it out and brush a thin layer of egg yolk liquid on the surface of each mooncake. You don’t need to apply too much egg yolk liquid, otherwise the surface texture of the baked mooncakes will not be clear, which will affect the appearance. Brush with egg yolk liquid and continue to put it in the oven at a temperature of 180°C, and bake for another 10 minutes.

Our five-nut mooncake is ready. It usually tastes better after it is left for 3-5 days to recover the oil.

The mooncakes you make at home are clean and hygienic, without any additives, so you can eat them with confidence, and you can also experience the fun. The taste is sweet, soft and crispy, much better than the mooncakes bought outside. The method is very simple, friends who like it can try it at home.

Okay, today’s five-nut mooncake is shared here.