How to make the non-sweet and improved version of five-nut mooncake fillings

Overview

Ever since I made mooncakes during the Mid-Autumn Festival, I have been making more mooncakes year by year, especially the five-nut mooncakes that I improved. Among all the mooncakes, my family loves the five-nut filling. After my own improvement, the amount of oil and sugar has been reduced, and it doesn’t taste too sweet. The taste is very good. This year, I also brought my recipe for the five-nut mooncake to the Nutritionist Club’s Le Ping Kitchen to share it with the students. In addition, during the Mid-Autumn Festival special program of Central Television 4, I also taught five hosts how to make this five-nut mooncake. Every time I go to a place to share, I always make some in advance so that I can bring it to the scene for everyone to share, so I make more fillings for the five nuts every time. Fortunately, with the baby stick, I say goodbye to the history of cutting the nuts with a knife. Otherwise, I don’t know how long it will take to make so many fillings. With this cooking stick, it only takes a few seconds each time. Don’t beat it too finely, leaving some particles, which will give a better taste.

Tags

• preparing meals
• old man
• afternoon tea
• autumn recipes
• all-purpose flour
• almond
• corn oil
• glutinous rice flour
• maltose
• molted peanut kernels
• walnut kernels
• white sesame
• white sugar
• black sesame
• water

Ingredients

Steps

1. 1 Fry all-purpose flour and glutinous rice flour separately over low heat.

   

2. 2 Put the walnut kernels into the oven and roast them. I used upper and lower heat, 180 degrees, and roasted them for about 15 minutes. This depends on the performance of the oven and the humidity of the walnuts. The almonds are also roasted in the same way.

   

3. 3 The white sesame seeds and black sesame seeds were roasted separately. I used upper and lower heat, 170 degrees, and roasted them for 15 minutes. It also depends on the performance of the oven and the humidity of the walnuts. The peanuts also need to be roasted. I used molted peanuts, which are already cooked. Just roast them for a while.

   

4. 4 Beat walnuts, peanuts, and almonds into granules with a baby stick.

   

5. 5 Add water to the pot and bring to a boil, then turn off the heat, then add corn oil and stir evenly.

   

6. 6 Add sugar and maltose and mix thoroughly.

   

7. 7 Add all the five kernel ingredients and mix well.

   

8. 8 Knead it into a suitable size with your hands and it will become the five-nut filling of the moon cake.