Materials/tools: melon seeds 100g, shredded orange cake 50g, shredded pineapple 40g, peanut 65g, black sesame 30g, pine nuts 30g, walnut 10g, sugar 70g, vegetable oil 30ml, Chinese liquor 10g, water 80g and cooked glutinous rice 120g.

1, melon seeds into the pot, stir-fry until brown.

2. Black sesame seeds are fried and peanuts are fried in the pot.

3, the pot is dried, heated, poured into glutinous rice and fried until it turns yellow, and it tastes tasteless.

4. Chop the larger materials and pour them into the basin, then pour in 70g of sugar, 30ml of vegetable oil, 0/0g of liquor/kloc-0 and 80g of water and mix well.

5. Pour the cooked glutinous rice in several times until the stuffing can be kneaded into a ball and the hardness is moderate.

6. Pour 70g of invert syrup, 25g of peanut oil and alkaline water 1g into a basin and mix well.

7. Pour in low-gluten flour and custard powder and stir. Knead into dough and leave it at room temperature 1 hour.

8. One of the five kernels is kneaded into a ball of 57g, and the other is kneaded into a ball of 18g.

9. Take a skin, put a five-kernel stuffing, and wrap it up from bottom to top.

10, pour some flour into the mold, turn it around and then pour it out. Add the stuffing and gently flatten it to squeeze out the moon cake.

1 1, put in a baking tray, sprinkle with a little water, and bake at180 for 5 minutes.

12, take it out and brush the egg mixture and bake it 15 minutes.