Five-nut stuffing Fried peanuts 150g
Walnut chips 60g Black sesame seeds 100g
White sesame seeds 60g raisins 80g
Cooked glutinous rice flour 300g Vegetable oil 120g
Honey 250g Plain water 130g
Moon cake skin Plain flour 500g
Invert syrup 350g Honey 30g
Edible alkali: water=1:3 10g Vegetable oil 120g
How to make mooncakes with five kernel fillings Illustration of how to make mooncakes with five kernel fillings 1

Step 1

Put the mooncake skin ingredients into a basin and stir with chopsticks until they become fluffy. Illustration of how to make mooncakes with five kernel fillings 2

Step 2

Knead the dough with your hands and grasp it thoroughly. Cover with plastic wrap and let rise for three hours. Illustration of how to make mooncakes with five kernel fillings 3

Step 3

Put the fillings except raisins into a plastic bag and crush with a rolling pin, then roll into pieces. Illustration of how to make mooncakes with five kernel fillings 4

Step 4

Wash the raisins a day in advance, chop them into small pieces and add them to the filling.Illustration of how to make mooncakes with five kernel fillings 5

Step 5

Add cooked glutinous rice flour, honey, cold boiled water, mix well with chopsticks and press with hands to form a ball. (It’s easier to wear gloves) Illustration of how to make mooncakes with five kernel fillings 6

Step 6

Cover with plastic wrap and let rest for three hours. Illustration of how to make mooncakes with five kernel fillings 7

Step 7

Divide the dough into pieces about 20g in size. (Our mooncake mold is small, so the crust is smaller. If the mold is larger, it can be divided into about 40g of dough.) My recipe can make about 44 pieces. Illustration of how to make mooncakes with five kernel fillings 8

Step 8

The five-nut filling is also divided into balls of about 30g in size, which is the same amount as the pie crust. (If the mooncake is large, it can be made into about 50g of filling. If you feel that it is not easy to wrap, you can make the filling smaller, but not smaller than the grams of dough.) Illustration of how to make mooncakes with five kernel fillings 9

Step 9

Press the dough flat from the middle, put in the filling, and seal it with a tiger's mouth method, then grasp it evenly and roll it into a round shape.Illustration of how to make mooncakes with five kernel fillings 10

Step 10

Put it into the mooncake mold and press it into a beautiful pattern. (Apply some oil to the mold to prevent difficulty in demoulding. In the end, apply less oil every time.) Illustration of how to make mooncakes with five kernel fillings 11

Step 11

Preheat the oven to 170°C for five minutes, then put the mooncakes in and test for five minutes. Take out and brush with a layer of egg yolk liquid (take an egg yolk and put it in a bowl with a little water. Don’t brush too much, or the pattern will not look good.) Illustration of how to make mooncakes with five kernel fillings 12

Step 12

Then put it in the oven and bake for about 12 minutes. (The oven temperature and time are adjusted according to your own oven.) Illustration of how to make mooncakes with five kernel fillings 13

Step 13

It's time for the mooncakes to come out of the oven. You can see that the crust will be dry when you first make it. It will be better if you wait for it to cool and then put it in the pan to let the oil return for three days before eating. Illustration of how to make mooncakes with five kernel fillings 14

Step 14

Finished product picture. Very appetizing, right? Cooking tips for mooncakes stuffed with five kernels

You can adjust the fillings according to your preference