The materials of Wuren moon cake are: 20g sunflower seeds, 30g peanut kernels, 30g walnut kernels, 30g black sesame seeds 10g, 30g cashew nuts, 30g white sugar powder, 30g cooked flour 130g vegetable oil, 2g salt, 20g boiled water 100g pumpkin seeds, appropriate amount of osmanthus fragrans, 200g flour, and transformation. Specific practices are as follows:

Ingredients: 20g of sunflower seeds, 30g of peanut kernels, 30g of walnut kernels, 30g of black sesame 10g, 30g of cashew nuts, 30g of white sugar powder, 30g of cooked flour 130g, 30g of vegetable oil, 2g of salt, 20g of boiled water 100g, appropriate amount of pumpkin seeds, 200g of flour, and converted syrup/kl.

Step 1. Stir-fry the raw nuts until they are cooked. If they are raw or cooked, stir-fry the raw nuts until they are cooked, then add the cooked nuts and mix well.

Step 2, the flour needs to be fried and cooked for later use.

Step 3, add osmanthus honey and cooked oil to the fried nuts, then pour in the fried powder and mix well.

Step 4, mix well.

Step 5, add cranberry pieces and mix well.

Step 6: Knead into 18g five-kernel stuffing.

Step 7, put the moon cake crust materials together and knead the dough, and then put the kneaded dough in cold storage for 1 hour to prevent it from sticking to hands. Divide it into 22g cake crust dough, wrap the five-kernel stuffing into it, and press it with a mold to finish everything in turn.

Step 8, bake the finished product, as shown in the figure. It can be eaten after cooling for 2-3 days, and the taste is better.