Tips on how to make homemade five kernel filling, what are the recipes for five kernel filling Homem

The production of Cantonese five-kernel filling.

1. Ingredients: 100g cashew nuts, 130g peanut kernels, 120g walnut kernels, 120g cooked pumpkin seeds, 25g of cooked white sesame seeds, 25g of cooked black sesame seeds. Excipients:

250g all-purpose flour, 100g honey, 200g sugar, 50g rose paste, 160g sunflower oil, 20ml high liquor.

2. The practice of homemade five-kernel filling: first make cooked powder; Pour the flour into the pot and slowly fry over low heat until slightly yellowed and fragrant, turn off the heat and let cool for later use.

3. Then deal with the ridge fruit; Place the cashews and peanuts in a baking dish and bake in the oven at 170 degrees for about 15 minutes until crispy and removed. Twist the roasted peanuts to remove the red skin and set aside. The walnuts are also baked in a baking box at 150 degrees for 15 minutes, and baked until fragrant.

4. Cut the roasted walnuts, cashew nuts, peanuts and winter melon sugar into small pieces. (Or put these ingredients in a crisper bag and crush them with a rolling pin).

5. Put all the ingredients cut into small pieces together in a larger container, and add cooked black and white sesame seeds and cooked pumpkin seeds.

6. Add 50g rose paste, sugar and fried flour. Add all the nuts and mix well (change to a large pot), add 100g of honey and add sunflower oil. Add 20ml of high liquor and mix well.

7. After mixing all the ingredients, grab a handful of fillings and force them to form a ball. Finally, you can divide it into 30 or 40 reunions according to your needs.

Prepare the ingredients first, put the peanuts and walnuts in the oven and bake them crispy, fry the sesame seeds and flour, and finally boil these ingredients together with peanut oil and sugar.

Five-kernel filling: 40 grams of almonds, 40 grams of walnuts, 40 grams of olive kernels, 40 grams of sunflower seeds, 30 grams of white sesame seeds (stir-fried), 10 grams of minced coconut, 50 grams of Jinhua ham Xunji, 50 grams of ice meat, 100 grams of cake powder, 100 grams of sugar, 40ml of peanut oil, 75ml of water.

1. Put the peanut kernels and walnuts in the middle of the oven, top and bottom heat, 120 degrees, and bake for about ten minutes until they are crispy.

2. Stir-fry the white and black sesame seeds.

3. Stir-fry the flour and glutinous rice flour over low heat.

4. Put the roasted crisp peanut kernels, walnut kernels and almonds into sealed bags and roll them into crushed pieces with a rolling pin.

5. Heat the corn oil and cool it, add water to boil again after cooling, add rock sugar until it melts, add maltose and mix well, then add all the five kernel ingredients, mix well, and you can use it as the filling of moon cakes.