Add peanut oil (salad oil) and stir well, then add water and stir well.

2. Sieve in flour and milk powder.

Use a scraper to cut noodles from top to bottom in a "cut, cut, cut" way.

Put the dough in a fresh-keeping bag and let it stand 1 hour.

3. Stir-fried glutinous rice flour.

4. Put walnuts, peanuts and almonds in an oven at 200 degrees, bake for about 5 minutes, then add pumpkin seeds and black sesame seeds, bake for 3 minutes, let it cool, and take out the peanut skins and almond skins by mistake.

5. put it in a fresh-keeping bag and break it with a rolling pin, which will leave large particles. You can also cut it.

6. Add raisins and cut the preserved apricots into large grains.

7. Pour in white wine.

8. Add sugar and mix well.

9. The rock sugar is slightly broken and put in.

10. Pour in water, peanut oil and cooked glutinous rice flour and stir well.

1 1. Knead into a ball and it is not easy to disperse, so it is made into five-kernel stuffing.

12. Divide the filling into 75g portions and the outer skin into 25g portions. I used the middle value of 37 and 28,100g moon cake. You can make your own size according to the mold.

13. Take a cake crust, press it into a round cake, and put five kernels on it.

14. Slowly push the crust up to cover the filling.

15. Sprinkle a layer of flour on the dough.

16. put it into the mold and press out the pattern.

17. Spray water on the surface and bake in an oven preheated to 200 degrees for 5 minutes until the pattern is finalized.

18. After setting, brush the egg liquid (one yolk, one spoonful of protein) on the surface, gently brush, only brush the surface.

19. Bake in the oven 15 minutes, and paint the surface.