2. Stuffing: 300ml of corn oil, 200g of sugar, 250g of walnuts (roasted), 250g of peanuts (roasted), 50g of cooked black sesame seeds (crushed by a crusher), 0/00g of cooked white sesame seeds/kloc (crushed by a crusher), and 350-400g of white flour or glutinous rice flour (fried).
3. Use 100g moon cake mold with 65g skin. First, add oil, eggs and sugar, stir well, and then add noodles. Knead it, and it will be easier to put it in an hour.
4. One-time filling of 30g can be adjusted according to personal preference. Just add oil and sugar first, then add nuts for the third time, and stir until you feel that the meatballs can be pulled out.
5. The stuffing can be changed according to your own preferences, as long as peanuts and walnuts are roasted, cranberries, green red silk and raisins can be added.
6. The oven can be put in by preheating 230 degrees in advance. Bake at high temperature for about 5 minutes, and cover with tin foil when the color is almost the same. Then bake at 200 degrees 15 minutes, remove the tin foil, see how the color is, and adjust it yourself. Baked moon cakes will be delicious after 3 days of cooling and bagging.