1. Preparation materials: moon cake skin, 140g invert syrup, 50g peanut oil, 4g water, 205g all-purpose flour, five-nut filling (all nuts are cooked and granular), 120g walnuts, 120g peanuts , 60g almonds, 70g melon seeds, 30g black sesame seeds, 20g each green and red silk, 60g raisins, 100-130 white sugar, 80g water, 85g odorless oil, 50g glutinous rice flour, 75g low-gluten flour.

2. First put 50g glutinous rice flour and 75g low-gluten flour into a baking pan and bake at 175 degrees for 15 minutes, stirring twice in the middle.

3. Mix peanut oil + inverted syrup + water, and stir with a manual egg beater until fully emulsified. I didn’t take a picture of the stirred mixture. Feel for yourself that all the liquids are fully integrated. The color will be white, and the content of the liquid will There are small air holes.

4. Add all-purpose flour and stir with a spatula until uniform.

5. Put the mixed dough into a plastic bag and let it rest for more than an hour.

6. Prepare all the nuts. Use a small millet to break the large ones slightly. Green and red shreds must be added.

7. Add water and oil, add sugar and cooked flour, and mix thoroughly.

8. Take 15-18g of dough, flatten it, and put the filling on the dough.

9. Use the tiger's mouth to push up little by little, and cooperate with both hands. You can only practice this step by yourself.

10. Preheat the oven to 180 degrees, roll the wrapped mooncakes in flour, then remove the excess flour, and put them into a mold to shape.

11. Spray a thin layer of water before putting it in the oven and leave it in the middle of the oven for 20-25 minutes.