The Mid-Autumn Festival is coming, teach you to make moon cakes at home, without breaking the skin or revealing the filling, and the method is super simple

Today I will share with you how to make five-kernel mooncakes at home, with thin skin and many fillings, sweet taste, soft and crispy, and a variety of nut flavors. Making mooncakes at home is clean and hygienic, eating is more assured, and more importantly, you can experience the fun.

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

Add 400g of cake flour to this bowl, then add 100g of corn oil, then add 280g of invert sugar syrup, add 8g of alkaline water, and mix well.

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

2. To make five-kernel mooncakes, I prepared some existing ones at home, (100g of melon seed kernels, 120g of peanut kernels, 120g of walnut kernels, 40g of black and white sesame seeds, and raisins). The five kernels can be put according to their own taste, and they can be fried in a pot with all five things. When frying, master the heat, don't fry the scorched, and after the peanut kernels are fried, peel off by the way. Put the fried walnut kernels, peanut kernels, and melon seed kernels in plastic bags, and roll them out with a rolling pin to break them slightly. Pour 200g of glutinous rice flour into the pot, stir-fry over low heat, and put it in a bowl for later use. Prepare some raisins, chop some of the raisins and put them in a pot.

Then pour 100g of sugar into the basin, pour in the glutinous rice flour just fried and stir well. After stirring well, pour in 70g of corn oil and 60g of water and stir well.

Stir until you can form a ball with your hands, and the five-kernel filling is ready.

Then make the five-kernel stuffing into a dough weighing (60g) by hand and put it on a plate for later use.

3. After the dough is ready, knead a piece directly by hand, the weight of the dough is about (40g), and also put it into a plate by hand. The amount of mooncake I made today is 100g, the crust is 40g, and the five-kernel filling is 60g.

Then knead the crust by hand into a hollow in the middle, and then wrap it with five kernels. Press the invagination with one hand, tighten the crust while turning with the other hand, and finally close the mouth tightly and then rub it round with your hand.

Sprinkle some glutinous rice flour in the moon cake mold to prevent sticking, and sprinkle some glutinous rice flour on the cutting board, and press out the moon cake directly with the mold. The pressed mooncakes are placed in a baking tray lined with blotting paper.

4. Then put it in the preheated oven at a temperature of 185°C, and bake for 8 minutes.

After the surface of the mooncake is baked and set, take it out and brush a thin layer of egg yolk liquid on the surface of each mooncake. The egg yolk liquid does not need to be brushed too much, otherwise the surface texture of the baked moon cake will not be clear, which will affect the appearance. Brush with the egg yolk liquid and continue to put it in the oven at 180°C, and bake it for 10 minutes.

Our five-kernel mooncake is ready, and it generally tastes better after 3-5 days of oil return.

The mooncakes made at home are clean and hygienic, without any additives, so you can eat them with more peace of mind, and you can also experience the fun. The taste is sweet, soft and crispy, and it is much better than the mooncakes bought outside.