Five-nut filling mooncake

Prepare the filling ingredients first

Place in a plastic bag and crush

Stir the starch constantly, don't burn it

Mix the chopped nuts, starch, water, sugar and sesame oil into a ball and set aside for an hour

Start making the mooncake skin. First pour in the invert syrup, water and corn oil and mix well

Sift the flour and custard powder into a bowl

Stir into a dough and refrigerate for an hour

Divide the filling and skin into 25g pieces, and you will have 50g mooncakes

Start making mooncakes

Roll in cornstarch and place into mold

Press out the pattern evenly and put it on the oil paper, and the moon cake is ready

After everything is done, spray water on the surface of the mooncakes before putting them in the oven

Preheat the oven to 200 degrees for 5 minutes, put in the mooncakes and bake for 5 minutes to set

Take out the mooncakes, brush a thin layer of egg yolk liquid, bake at 180 degrees for 10 to 15 minutes

After baking, let it cool and then put it in a fresh-keeping bag and wait for the oil to return. It will take about 3 days

Overview