How to make five-nut mooncakes

• 

  1.Prepare ingredients and weigh them for later use

• 

  2.Mix syrup, water, corn oil, stir well and set aside

• 

  3.Sift in the flour and mix evenly to form a dough

• 

  4.Knead the dough well Wrap in plastic wrap and let wake up for 60 minutes (this is not the word wake up, but I can’t find it in my mobile dictionary)

• 

  5.Pull out the ingredients and weigh them out, roll them into balls one by one with your hands, 25 grams of pie crust and 38 grams of filling

• 

  6. Flatten the pie crust into a pie shape, put a filling in the middle and start wrapping

• 

  7.Pinch it with your left hand and push it slowly.Press with your right hand to prevent the filling from being too big and scattering.Wrap it little by little to the top and pinch it tightly

• 

  8.Pinch tightly and make a round shape with your hands

• 

  9.Roll it in the dry flour and pat off the excess dry flour

• 

  10.Preheat the oven to 180 degrees for 10 minutes.Bake at 210 degrees for 5 minutes.After setting, take it out and cool it slightly.Use a watering can to spray water on the front.This is what it will look like after baking for 5 minutes



11. Then bake at 180 degrees for 10 minutes, take it out to cool slightly, brush with a layer of egg yolk, and then adjust the temperature to 150 degrees Bake for 10 minutes, spraying water once in the middle

• 

  12. When the time is up, leave the mooncakes in the oven for another 3 minutes., take it out and spread it out to cool, the color will turn white at this time

• 

  13. Let it cool and break it open.Taste it, it’s good, the color is a little darker now

• 

  14.Pack it into bags.Leave it at room temperature for two days to recover the oil

• 

  15.Two days later, the mooncakes were fragrant.It’s ready to eat