What are the recipe proportions for making five-nut mooncakes?

Five-kernel mooncake recipe proportions: 130 grams of raw walnut kernels, 150 grams of raw peanut kernels, 80 grams of raisins, 50 grams of cooked black sesame seeds. Ingredients: appropriate amount of glutinous rice flour, appropriate amount of dried roses, a small bag of Ms. Yili milk powder, appropriate amount of dried osmanthus, and appropriate amount of water.

, appropriate amount of sugar and osmanthus.

Legend has it that in the Tang Dynasty, moon cakes were not called moon cakes. They were called Hu cakes because of the imported walnuts and sesame in the filling. When Yang Guifei ate Hu cakes and saw the moon in the Mid-Autumn Festival, she thought on a whim that she should call Hu cakes moon cakes, so she named the moon cakes.

The naming rights belong to Concubine Yang.

Of course this is just a folk interpretation.

In fact, the earliest written record of mooncakes in our country comes from Su Dongpo's poem: "Small cakes are like chewing the moon, with crispy and sweet fillings in them." In other words, it was only from the Song Dynasty that mooncakes gradually became popular in the market, and mooncakes became more popular.

With the addition of another layer of meaning of reunion, the round moon cake just takes the symbolic meaning of the circle of reunion. This feeling is as bright as the moon thousands of miles away, and it is most obvious on this day of the year.

There is a poem about bamboo branches in the Qing Dynasty that says: "Red and white fur makes essence, and Mid-Autumn Festival gifts are given all over the capital." A folk song in Peiping during the Republic of China sang: "The lotus flowers have not been completely unloaded, and it is the Mid-Autumn Festival again. Every household is cutting moon cakes, fragrant wax paper horses and rabbits, and playing guessing games.

Let’s enjoy the moon together.” As you can imagine, mooncakes have become quite popular over the years.