1, first prepare two lemons. Cut in the middle. Squeeze out the lemon juice, about 80 grams, and then filter out the seeds and residues with finely filtered meat. Spare.

2, pour 350 grams of water into the pot, and then pour 800 grams of white sugar, simmer in the middle of the day, and keep stirring during the period.

3. Don't stir until all the sugar melts and boils. Pour in lemon juice and continue to boil. When there is a big bubble in the pot, turn to the minimum fire. Don't stir until it turns amber and looks like honey. Turn off the fire.

4. First, use 3 grams of edible alkali and 1 gram of warm water, and mix well to make water. Pour 380 grams of invert syrup into the basin, pour water and invert the acidity in the syrup, which can also improve the texture and color of the moon cake, and then pour 120 grams of corn oil and mix well.

5. Sieve in 600 grams of common flour, stir it evenly, and make dough by stirring and pressing. Do not rub it, otherwise it will stiffen and affect the oil return.

6. Put it in a fresh-keeping bag and refrigerate for half an hour. Then prepare the stuffing, stir-fry 350 grams of glutinous rice flour until it is slightly yellow, and let it dry for later use.

7. Peel off 70g of original melon seeds, 230g of cooked original peanut kernels,120g of walnut kernels and100g of cashew nuts, put them into plastic bags and crush them with a rolling pin.

8. Take out the dough used to make the mooncake skin, drag a piece of dough and knead it round, each 20g. In order to ensure the uniform size of the mooncake, it is better to weigh it on each dough.

9. The temperature of the oven is 180 degrees, and it will be baked for about 20 minutes. Take it out once in the middle and brush the egg juice again.