• Ingredients: fillings
Black sesame 100 grams(baked) 0:44,
White sesame 100 grams(baked) 0:47,
Cashew nuts 100 grams(baked) 1:05,
Almond 100 grams(baked) 1:05,
Sunflower kernels 100 grams(baked0 1:05,
Peanuts 100 grams(baked and peeled) 1:26,
Allpurpose flour 250 grams(baked) 1:44,
Sucrosefree syrup 150 grams 2:24,
Corn oil 150 grams 2:28,
Sichuan peppercorn powder 3 grams(add 5 grams if you want a heavier flavor) 2:42,
Salt 10 grams 2:48.
• Make sure to buy raw ones of the above nuts and kernels. Preheat the oven at 180 degrees for top heat and bottom heat, and bake till they turn a bit yellow. Let cool and grind into powder together with the sesame and flour. • The crust is the same like the kind in the last video, we just need to replace the syrup with sucrosefree syrup. Those are the ingredients needed, 320 grams of sucrosefree syrup, 120 grams of corn oil, 5 grams of alkaline water, 440 grams of flour(you can all purpose flour or lowprotein flour, unlike the flour in the fillings, here we need unbaked flour). While making the crust, make sure to blend the liquid ingredients to be even before add the flour in it. Sieve the flour into it and knead it into an even dough. Then let it relax for 30 mins before going to the next step. If you prepare a larger amount of ingredients, relax the dough for a bit longer.
• Baking temperature for an 80liter oven: spray a little bit of water on them before baking, not too much, or else the pattern will fade. Preheat the oven at 230 degrees for top heat and bottom heat. Keep it on the middle rack and bake for 6 to 8 mins. Take them out when they get a bit hard on the outside, then keep them till you don’t feel hot by touching them. Then brush a thin layer of liquid egg on them. The liquid egg is made of 3 egg yolks, an whole egg and 1 gram of salt. Blend them to be even, then brush it on the mooncakes. Use a brush that with thin bristle. Then reduce the top heat and bottom heat to 210 degrees, keep it on the middle rack and bake for 1215 mins, just till the mooncakes look about right. A smaller oven usually provide more heat, please reduce the temperature by 5 degrees for every 10liter reduction in oven capacity.
• After baking, let the mooncakes cool and then wrap them up. Keep them at somewhere cool for 3 days till the oil come out to the outside. They will become a bit softer, then they are ready for eating. It’s fine to keep them under room temperature for a month. As they contain no preservative, please keep them in the freezer and they will have a longer shelflife of 6 months. This kind of storage method is only workable for keeping the kind of mooncakes in this video.

• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.

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