Traditional five-kernel moon cake filling recipe

Traditional five-kernel moon cake filling recipe for nuts, sugar, water, white wine, peanut oil, cooked flour, the specific method is as follows:

Materials for the dough: 210g of converted syrup, 60g of peanut oil, 6g of lye and water, 300g of flour.

Filling: nuts (melon seeds, peanuts, sesame seeds, pumpkin kernels, walnuts). Sugar 100g, water 80g, white wine 2g, peanut oil 45g, cooked flour 150g.

1, sugar syrup, peanut oil, alkaline water into the basin and stir well.

2, sift the flour.

3: Stir well with chopsticks.

4: Knead the dough.

5: Divide the dough into portions.

6: Finished filling.

7: Wrap it up.

8: Sprinkle flour after wrapping.

9, press and release the mold.

10: Apply a layer of egg yolk mixture on the surface.

11, preheat the oven at 200 degrees, bake for 15 minutes.

12, out of the oven.