Exclusive Traditional Five-Kernel Mooncake

Finished product image.

Method of preparation: 72 grams of caster sugar and 40 grams of eggs are put together and beaten until the sugar dissolves. Then add 60 grams of salad oil and stir until it reaches a thick consistency.

Finally, add 150 grams of cake flour and mix evenly.

Store sealed and let the dough relax for one hour.

Prepare the filling: You can change it to ingredients you like according to your own taste. Roast peanuts, sunflower seeds, and walnuts in advance and set aside. Prepare all the ingredients.

Pour all the ingredients into a container, mix the filling evenly, and set aside.

The filling should be moist enough to be squeezed and held together by hand; mix well and set aside.

After the dough has rested well, make portions of 50 grams each.

Roll the dough into a round shape, wrap in the filling, and pinch the opening to seal it.

Place the raw clay into a 100-gram mold and press it into shape.

The mooncakes are shaped.

Mooncakes can be made with different floral patterns.

Preheat the oven in advance, set top and bottom heat to 200/150, put it in the fridge to bake for 8 minutes. Take it out.

Take the mooncakes out and let them cool for a while, then brush a layer of egg wash.

Place it in the oven and bake for 8 minutes. Once cooked, take it out and brush a layer of oil while it is hot.

The mooncake has completely cooled and is being eaten.

Thin skin with a generous filling, full of five-nut filling, leaving an endless aftertaste.

Finished product image.

Finished product image.

Finished product image.

Finished product image.

Finished product image.