Five-kernel mooncake (Northeast old-fashioned)

The old-fashioned five-kernel mooncake in the Northeast, I made changes, the peanut kernels are crispy, not sweet and greasy, and the skin is crispy.

Ingredients

Filling

Cookedcakeflour 60 g

Peanuts,sesame,raisins,variousdriedfruits 450 g

Honey 80 g

Peanutoil 35 g

Rum 7 g

Coolboiledwater 30 g

Crust

Cakeflour 375 g

Sugar 150 g

Peanutoil 150 g

Eggs Oneandahalflargeones,2 smallones.

SmallSoda 3 grams

Wash the raisins with water.
Rum.
Add the rum and steep for a while.
Cooked peanuts are chopped with a knife.
Pour a total of 450 grams of dried fruits into a pot.
Add 80 g of honey.
Mix honey with peanuts and black sesame seeds.
Add peanut oil and mix well.
Add cooked cake flour.
Add cool boiled water, the water does not need to be added to the dough, just mix well.
Wear disposable gloves and crumple the filling into a ball.
50 grams each.
Put pockets over to prevent the stuffing from drying out.
Make the crust with peanut oil.
Crack the eggs in the peanut oil.
Add sugar.
Stir well with a manual whisk.
Add three grams of baking soda to the flour and mix well.
Place the flour in a dish of peanut oil.
and into a group.
Roll into balls by hand, about 50 grams each.
Wrap the crust into the filling.
Slowly close the mouth into a round ball.
Place in a baking sheet.
After everything is placed, there should be a certain distance in between.
Use a moon cake mold and press it. Preheat the oven to 180 degrees and heat for 22 minutes.
After baking, take it out and don't move it first, wait until it cools before moving, and be sure to use good peanut oil to make a full house of fragrance. This kind of mooncake does not need to return oil, and it can be eaten the next day.