Firstly, uniformly stirring maltitol solution and alkaline water; 2. Add raw oil into 1 and stir evenly; 3. Sieve the flour, add it into 2, stir evenly and magnetically moisten it; 4. Use the dough after waking for 30 minutes. Filling: 1, sugar-free five-kernel stuffing 40000 grams, making method: 1, moon cake skin, stuffing specific gravity 2:8. 2. Press the cake crust into a flat round piece, wrap it into stuffing, put it into a mold, press it flat by hand to make the moon cake pattern clear, then knock it out of the mold, put it into a baking tray, and brush or spray water on the surface. 3. The moon cake is baked in two stages: (1) until the surface is slightly yellow, and the egg yolk liquid is brushed out of the oven; (2) The moon cake is baked until the surface is golden yellow, and the wall is not blue and the waist is not collapsed. 4, furnace temperature, fire 220℃, fire 190℃. 5, the quality requirements, the shape pattern is clear and full, the cake waist is slightly convex, the cake surface is not concave, there is no burr, burst, stuffing leakage, etc., and the skin stuffing is close. The cortex is soft, the sweetness is palatable, the epidermis is smooth and bright, and the bottom is light brown. Five kernels: One kind of collocation is the five kernels mentioned above, and another famous collocation is almond, sunflower kernel, winter melon kernel, olive kernel (olive horn) and pumpkin kernel. The cost of selecting the above materials is higher, but the taste is also better.