Cooking Steps

1. 

   Step1:Add water to the syrup. Stir well. Add oil, stir well, add salt and stir well.

2. 

   Step2:Sift in the flour and mix well.

3. 

   Step3:Knead the dough, cover the plastic film, and relax for more than two hours.

4. 

   Step4:Peel all kinds of nuts in advance, fry them well, peel them off and roll them out (it doesn't need to be very finely broken. It's more delicious if there are grains).

5. 

   Step5:Pour the crushed nuts into the container.

6. 

   Step6:Add honey, sweet osmanthus and stir well.

7. 

   Step7:Add the cooked flour and glutinous rice flour.

8. 

   Step8:Add sesame oil and olive oil.

9. 

   Step9:Add cold boiled water, stir evenly, and hold it with Cheng's hand. It can form a group.

10. 

    Step10:Divide the flabby crust into 24 pieces and knead them. The five kernel stuffing is also divided into 24 pieces.

11. 

    Step11:Take a crust. Pat it flat and turn it round.

12. 

    Step12:Put on a five kernel stuffing.

13. 

    Step13:Put it in the palm of your left hand. Push the stuffing in with your right hand. At the same time, rotate your left hand to push the crust away evenly against the stuffing until it covers the whole stuffing. Close and squeeze it into a blank.

14. 

    Step14:Make a roll in the flour pile. Shake off the excess flour and put it in the mould.

15. 

    Step15:Press down evenly with your hands, lift up the moon cake mold, and push out the moon cake blank.

16. 

    Step16:Put it in the baking tray lined with tin paper at intervals.

17. 

    Step17:Preheat the oven at 180 ° C, bake in the middle layer for 5 minutes, take it out, cool it, brush on the yolk liquid, send it into the oven, reduce to 150 ° C, bake for another 10 minutes or so until the surface is evenly colored.

18. 

    Step18:After the moon cake is cool, put it in a fresh-keeping bag. It's better to eat it 23 days after sealing and returning oil.