How to make crispy five-nut mooncakes

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  1. Prepare all the ingredients and weigh them Heavy

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  2. Knead the dough with a bread machine or by hand to keep it fresh Let the film rest

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  3. Knead the pastry with your hands and let it sit again

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  4.Put the glutinous rice flour in an iron pot and fry until yellow over low heat, let cool and set aside

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  5.Cut all the fillings into appropriate sizes, put all the ingredients in place and mix well

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  6. Weigh 21g each of the water-based and oily skins, and 15g each of the pastry skins.Flatten the oily skins with your hands.Finally, wrap the pastry like a steamed bun

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  7.Use a rolling pin to roll into a rectangle p>

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  8. Roll into a roll and cover with plastic wrap and let it sit for 15 minutes

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  9.Press again to continue the previous step and let the volume rest

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  10.Press the long strip after it has rested

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  11.Weigh the filling to about 30g and wrap it in the dough

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  12.Plastic shaping

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  13.Put Put it into the baking pan, use the big end of a chopstick to dot food coloring in the center, and use the small end to dot small dots around the middle dot

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  14. Preheat the oven to 180 degrees and enter the oven at 180 degrees for 25 minutes, and observe the color changes at any time

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  15.Ding...Once baked, place it on a wire rack to cool

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  16.Plating

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  17.The white meringue is really delicious Crisp

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  18.Plenty of fillings

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  19.There are really a lot of nuts

• 20.Take a bite, wow, it smells so good

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  21.One more

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  22.Don’t buy mooncakes this Mid-Autumn, make your own Get up