1. Select 180 grams of walnuts, pine nuts, peanut kernels, watermelon kernels, and sesame seeds; plus 20 grams of raisins and 20 grams of fruit peel (can be mixed as you like).

2. 60 grams of glutinous rice flour, 20 grams of peanut oil, 30 grams of sugar, 20 grams of honey, and 40 grams of water.

3. Place the five nuts in the baking pan respectively, set the middle layer at 150 degrees for about 7-8 minutes. Except for the small ones such as sesame seeds, chop them all with a knife and peel the peanuts.

4. Fry the glutinous rice flour in the pot until it turns slightly yellow; cut the grapes and fruit peel into small pieces.

5. Put the oil, sugar and honey in a basin and mix it. Add the five kernels, grapes and pomelo peel in turn and mix it again. The water should be added as you mix it.

6. Stir evenly until you can hold it into a ball with your hands.

7. 120 grams of cake flour, 85 grams of syrup, 30 grams of peanut oil, 5 grams of custard powder (you can leave it out), and 2 grams of sour water.

8. Add syrup, peanut oil and sour water into the basin and stir until emulsified.

9. Stir in cake flour.

10. Form each into a uniform dough.

11. Wrap the dough with plastic wrap and let it rest for about 30 minutes.

12. Divide the loosened pie crust into 20 grams of dough.

13. 35 grams of filling and 20 grams of skin. I used a small mold.

14. Use the palm of your hand to flatten the pie crust into a flat shape, and put the filling in the center. If it is sticky to your hands, you can wrap it with a little flour, and be careful not to leak out the filling.

15. Press gently into the mold. The pattern will be very clear. Is it beautiful? Place on a baking sheet lined with high-temperature paper, and use a spray bottle to spray a little water on the surface of the mooncakes to prevent white spots from forming.

16. Bake in the oven: Preheat the oven at 170 degrees and place the middle layer at 160 degrees for about 20-25 minutes. When the surface of the mooncake is baked for about 8 minutes, take it out and let it cool for a while. Brush with egg wash and then put it in the oven. Bake at the same temperature for about 15 minutes. Observe frequently. You can change the baking sheet in the middle to make the coloring more even.