一直就想要做这个五仁月饼来吃的。尤其是我的大儿子最爱吃这个五仁月饼了。所以，今年就做这个五仁月饼来满足我们的味蕾吧！😘
待月饼回油后，再拍照片😊
伍仁月餅 Assorted Fruits & Mixed Nuts Mooncakes
分量 ： 5个100克的伍仁月餅 + 1个50克的伍仁月餅
月饼皮材料:
100克 低筋面粉
60毫升 转化糖浆 (Golden Syrup)
30毫升 花生油
1茶匙 堿水
內餡材料
A（堅果/干果类）:
40克 核桃仁 (切碎)
30克 杏仁 (切碎)
30克 开心果仁 (切碎)
25克 瓜子仁
25克 南瓜仁
10克 白芝麻
10克 黑芝麻
25克 糖冬瓜
40克 糖渍橙皮
20克 蔓越莓干
B
40毫升 转化糖浆
1湯匙 油（15毫升）
1茶匙 麻油（5毫升）
10克 细砂糖
1/4 茶匙 盐
60克 糯米粉(炒熟)/糕粉
塗面：
1粒蛋黃+1湯匙清水
做法：
1.把月饼皮材料混合均勻，盖上盖子，然后放置2小时。
2.核桃、杏仁、开心果仁、瓜子仁，南瓜仁、白芝麻和黑芝麻仁以175设氏度烤8-10分钟
3.糖渍橙皮、蔓越莓干和糖冬瓜切成碎粒，备用
4.把A和B混合，翻拌均勻，能压团，然後分成每份65克，备用。
5.将一份伍仁馅包上一份月饼皮35克，放入洒上粉的饼模內，压实后敲出置放在烘盘內。
6.预热i烤箱160设氏度，烤10分钟，取出，塗上蛋液，再烘烤10分钟至上色。
7.2天回油后，饼皮就会油亮，松软好吃。
Homemake Assorted Fruits & Mixed Nuts Mooncakes
5pcs 100g Mixed Nuts Mooncakes + 1pc 50g Mixed Nuts Mooncake Ingredients （Mooncake skin）:
100g low-gluten flour
60ml Golden Syrup
30ml Peanut oil
1 tsp Alkaline water/lye
Ingredients （Filling ）: A (nuts/dried fruits): 40g walnuts (chopped) 30g almonds (chopped) 30g pistachios (chopped) 20g sunflower seeds 20 g pumpkin kernels 10 g white sesame seeds 10g black sesame seeds 25g candied winter melon 40 g candied orange peel 20 g dried cranberries B 40ml golden syrup 1 Tbsp oil (15 ml) 1 tsp sesame oil (5 ml) 10g caster sugar 1/4 tsp salt 60g glutinous rice flour (fried)/koh fun Egg wash: 1 egg yolk + 1 Tbsp water Method: 1. Mix the mooncake skin ingredients evenly, cover with the lid, and then leave for 2 hours. 2. Toast walnuts, almonds, pistachios, melon seeds, pumpkin seeds, white sesame seeds and black sesame seeds at 175 degrees for 8-10 minutes. 3. Cut the candied orange peel, dried cranberries and candied winter melon into pieces, set aside 4. Mix A and B and mix them evenly to form a dough, and then divide them into 65 grams each and set aside. 5. Wrap a portion of mix nut filling with a portion of 35 grams of mooncake skin, rub with some plain flour, and put it in a cake mold, knock out and place it in a baking tray. 6. Preheat the oven to 160 degrees, bake for 10 minutes, take it out, coat with egg wash, and bake for another 10 minutes until it is colored. 7.Store in an air tight container and wait for 2 days of oil return, the crust will be shiny and soft.
食谱参考：Shadajie Kitchen 傻大姐美食厨房
Happy Baking!
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