1. Roast or fry peanuts, walnut kernels, cashew nuts, sesame seeds, and sunflower seeds separately. Use raw watermelon kernels

2. Weigh all the ripe nuts and set aside

3. Slightly press the cashews, peanuts and walnut kernels into granules

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4. Chop the candied winter melon and candied orange peel into cubes, weigh the rose sauce and white sugar and set aside

5. Fry the glutinous rice flour to make cake powder

6. Mix all the crushed nuts

7. Pour in the cooked glutinous rice flour and stir evenly

8. Pour in the candied winter melon, orange peel, rose jam and white sugar

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9. Pour in white wine

10. Pour in olive oil

11. Mix thoroughly and pour in cold water. I used a bowl of rose sauce to dry it. Boiling water, the amount of boiling water can be adjusted appropriately

12. Mix evenly, moist with the filling but still able to spread

13. It can form a ball by grabbing it, and it can be formed into a ball. Just flatten it and it's done

14. Pat the filling into a ball, cover and moisten for about 1 hour

15. Pour the converted syrup, peanut oil, and water into a basin

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16. Stir thoroughly

17. Add milk powder and flour

18. Knead into dough and let it sit for about an hour

19. Put the filling Divide the ingredients into 80g portions

20. Divide the dough into 20g portions.

21. Wrap it up

22. Put it into the mold. The square shape is a little difficult to shape. First press it gently into the inside, and then push it to shape. It will be more beautiful

23. Put everything into the baking pan and spray water before baking

24. Preheat the oven to 180 degrees for 5 minutes, put it in the oven, put the second layer on top, and bake it for 5 minutes

25. After the surface is set, take it out and brush it with a layer of egg wash, then continue baking for 15 minutes Minutes

26. After baking the mooncakes, wait for the oil to return.

The oil recovery of Wuren is slower and takes 1-2 days