Ingredients: 250 grams of barbecued pork, 50 grams of Yunnan ham, 50 grams of ice meat, 90 grams of pine nuts, 250 grams of pumpkin seeds, 100 grams of southern almonds, 100 grams of walnut kernels, 80 grams of fried sesame seeds, six shiitake mushrooms, and appropriate shreds of lemon leaves.

300 grams of white sugar, about 20 grams of salt, about 30 ml of soy sauce, a little white wine, 1 tablespoon of sesame paste, appropriate amount of five-spice powder, 30 grams of oil, 200 ml of water, about 300 grams of cake powder. Method 1. Except for cake powder and water

Mix all the ingredients well first, then add water little by little, be careful not to add too much water, mix until the filling is slightly wet but no water flows out, then stir in the cake powder and mix into the filling.

2. Please refer to the previous Cantonese-style mooncake post for how to make the skin and wrap it.

3. Bake: Place the prepared mooncakes on a baking sheet, spray some water, then bake in the oven at 220 degrees until it changes color slightly, then remove and brush with egg wash, return to the oven and continue baking for about 10 minutes, until the mooncakes are baked into an apricot skin color.

Out of the oven.

4. Leave the mooncakes for a day after being baked, and then you can eat them after the oil returns.

Mooncakes are high in sugar and oil. It is not advisable to eat too much at one time. It is best to drink some tea with them to relieve tiredness.