Try it, sir.
Boss, let’s try 100 bucks.
Boss, it’s good. Let’s get 200 more boxes.
Even though the Mid-Autumn Festival is over, I remember the busy days before it.
It’s a lot of work. Thank you, boss, for the pressure. Thank you, partners, for your cooperation.
glutinous rice flour
almond of bataan wood
black sesame (sesame seed)
highly spiced white wine
Glutinous rice flour (hand flour)
How to make the high end nutty version of the 5-kernel mooncake.
Preheat the oven. Roast the nuts in the oven at 190 degrees for 11 minutes.
In a clean dishpan, add the syrup to the peanut butter, stir well, then swirl it around to diffuse until it’s atomized.
Add the water, sift the milk powder, stir well, then sift the flour. Use a silicone spatula to press the flour into the bowl and toss to form a ball.
In between taking the nuts out of the oven and waiting to be measured, cut the dried fruit into small pieces.
And then we cut the nuts… the size… a cashew or almond… five cuts, two cuts for a pistachio, eight to ten cuts for a walnut, about the size of a corn… and then we cut them, patiently, all by hand, and now we’re here.
Fry 320 grams of glutinous rice flour in a pan over medium heat for about 12 minutes, and then it’s ready when there’s no smell of flour, divided into two portions, 260 grams each, and 60 grams each.
In a large, clean pot, too small to handle, add the nuts and black sesame seeds, add the fried glutinous rice flour and toss to coat.
Add all the liquid and continue to toss well.
Mix it until it clenches into a ball, then pinch it and spread it out, if it doesn’t form a ball, spray it with water.
The dough has been out for three hours. Weigh in at 38 grams, about 30.
It says 42 grams of stuffing, so clench it tightly.
Gently flatten the dough with your hands, wrap the filling around it, pressing it in bit by bit. Preheat the oven to 190 degrees.
Put the mooncake blanks in the mooncake molds and press them flat with your palms, then smooth them out with your fingers, turn the molds over and press them firmly on the table, then knock out the edges with your fingers.
You can eat it straight out of the oven, or leave it for two days in the oil, it’s even better.