How to make five-kernel barbecued pork mooncake filling

A five-nut mooncake can only be called a five-nut mooncake if the filling contains the five specified nuts. Most of the five-nut mooncakes on the market have their fillings modified without authorization, that is, the product of five kinds of nuts. They are less expensive and less delicious, thus lowering the status of five-nut mooncakes in people’s minds. So, how is the authentic five-nut mooncake filling made? Let me give you a detailed introduction below.

Five-kernel barbecued pork filling: A: peanut kernels: 80g, pine nuts: 25g, walnut kernels: 50g, almond slices: 55g, black sesame kernels: 20g,

White sesame seeds: 30g, cashews: 80g, watermelon seeds: 20g, sunflower seeds: 35g, hazelnuts: 70g,

Phellodendron chinense peel: 10g, rose sugar: 15g, terminalia tamarind: 20g.

B: Tangerine cake: 150g, winter melon candy: 105g, barbecued pork: 160g, meat floss: 55g.

C: purified water: 140g, fine sugar: 80g, powdered sugar: 80g, strong liquor: 50g, cooked glutinous rice flour: 260g,

Corn oil: 135g, five-spice powder: 3g.

First, roast or fry all the dried fruits and set aside; roast and peel the peanut kernels, put them into a fresh-keeping bag together with almonds, walnut kernels and yellow corydalis, and smash them with a stick, set aside; cut the winter melon candy, orange candy and barbecued pork into small pieces and set aside.

Mix all the ingredients evenly and set aside; pour the granulated sugar, powdered sugar, purified water, strong liquor and corn oil into a large bowl and stir until the sugar is completely dissolved.

Pour all the ingredients into a bowl, add five-spice powder, and stir thoroughly with chopsticks; finally add cooked glutinous rice flour; stir evenly and knead into a ball to make the five-kernel barbecued pork stuffing; let the kneaded five-kernel barbecued pork stuffing stand for 30 minutes;

After the five-kernel filling has been left to stand, if there is no oil seepage or separation, it means that the five-kernel filling is successfully made; weigh the five-kernel barbecued pork filling into 87g portions, roll them into small balls, and set aside;

Divide the rested dough into small pieces of 38g each, roll them into balls, flatten them, and put a piece of five-kernel barbecued pork filling in the middle; apply flour on your hands, take a piece of dough, flatten it gently with your palm, and put a piece of five-kernel barbecued pork filling in the middle;

Use the palm of your hand to slowly push the dough upwards until it is almost wrapped around the fillings, then hold it with your thumb and forefinger's mouth and gently push the dough to close the mouth; sprinkle a little flour on the surface of the wrapped dough to prevent sticking, and put it into the mooncake mold that has also been sprinkled with flour;

Press out the shape on a baking tray lined with oilcloth; spray a layer of water on the surface of the mooncake embryo before baking; bake at 190 degrees for 5-8 minutes, and take out after the pattern on the surface of the mooncake is fixed;

Lightly brush a layer of egg liquid on the surface of the mooncake embryo; after brushing with egg liquid, put it into the oven; bake for about 15-18 minutes, until the mooncake is in the shape of a waist drum and the surface is colored, then it can be taken out of the oven.