Five-kernel barbecued pork stuffing: a: 80g of peanuts, 25g of pine nuts, 50g of walnut meat, 55g of almond slices, 20g of black sesame powder,

Sesame seed: 30g, almond: 80g, watermelon seed: 20g, sunflower seed: 35g, hazelnut seed: 70g,

Cortex Phellodendri: 10g, rose sugar: 15g, and Fructus Amomi: 20g.

B: orange cake: 150g, wax gourd sugar: 105g, braised pork ribs: 160g, pork floss: 55g.

C: mineral water: 140g, white sugar: 80g, fine sugar: 80g, high-alcohol liquor: 50g, cooked glutinous rice flour: 260g,

Edible oil: 135g, spiced powder: 3g.

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First, all the nuts are cooked or fried and reserved; Peel peanuts after cooking, put them in a film bag with sweet almonds, walnut meat and cortex moutan, smash them with a stick and set aside; Cut the wax gourd candy, orange candy and braised pork ribs into small pieces and set aside.

Mix all raw materials evenly and reserve them; White sugar, fine sugar, mineral water, strong wine and cooking oil are poured into a large basin and mixed until the sugar is completely dissolved.

Pour all the raw materials into the basin, add the spiced powder, and stir thoroughly with chopsticks; Finally adding cooked glutinous rice flour; Stir well, knead into dough, and it will become the stuffing of five-kernel barbecued pork; Knead the stuffed pork with five kernels and let it stand for 30 minutes;

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If there is no oil leakage or separation of the five-kernel stuffing after it is put aside, it shows that the five-kernel stuffing is successful; Weigh the five-kernel barbecued pork stuffing into 87g portions, knead it into small balls, and set aside;

Divide the cake crust into 38g pieces, knead it round, press it flat, and put a five-kernel barbecued pork stuffing in the middle; Pat the palm powder in your hand, take a cake of batter, gently flatten it with your hand, and put a five-kernel barbecued stuffing in the middle;

Pull the crust up gradually and often with the palm of your hand until the stuffing is encapsulated, then hold it tightly with your palm, gently push the crust and close the edge; Sprinkle a small amount of wheat flour on the surface of the wrapped dough embryo to remove glue, and put it into a powdered moon cake mold;

Press it out on a baking tray with oiled paper; Spray a layer of cold water on the surface of Mid-Autumn moon cake embryo before roasting; 190 degrees, bake for 5-8 minutes first, and take it off after the grain on the surface of the Mid-Autumn moon cake is set;

Gently brush a layer of whole egg liquid on the surface of the mid-autumn moon cake embryo; Brush the egg liquid before entering the electric oven; Bake for about15-18 minutes.