1. Dry the dried roses in the oven, crush the petals and put them in a small bowl. Dry the dried osmanthus in the oven and put them in a bowl.

2. Fry peanuts, sunflower seeds, sesame seeds, pumpkin seeds, and walnuts until cooked, chop them separately, and add them. Don't chop it too finely, as it won't taste chewy.

3. Add a little salt and mix well, add chopped raisins and mix well, add chopped winter melon sugar and mix well, add sugar osmanthus and mix well.

4. Add honey, lard and a little white wine, and finally add the fried flour and mix well. The mixed filling should be placed in the refrigerator for one day so that it can be easily kneaded into a ball.

5. Combine mooncake skin, oily skin and puff pastry. Cut into dough pieces of similar size. The ratio of water-oil skin to puff pastry is 10:9. Wrap the puff pastry with water-oil skin and wrap it like glutinous rice balls.

6. Use a rolling pin to roll the pastry-wrapped dough into an oval shape.

7. Roll the rolled dough from one end to the other, then use a rolling pin to roll it into a long strip, then roll it up from one end, cut it into two sections with a knife, and stand the cut dough upright. Start, flatten with your hands, and roll into a round shape with a rolling pin.

8. Wrap the five-nut filling and put it in the baking pan. One part is flattened, and the other part is round. Put it in an oven preheated to 180 degrees for 5 minutes and bake for 20 minutes.