1, 120g of peanut rice and 100g of walnuts, bake in the oven at 180℃ for 8 minutes, cool and peel, then roll out. Mix 60g of black sesame seeds and white sesame seeds, and bake in the oven for 5 to 8 minutes.

2, 60g of flour and 50g of glutinous rice flour, pour into a frying pan, stir-fry them over low heat until lightly browned, stir-fry and set aside to cool.

3, fresh lemon rubbed with salt and baking soda, then take off the lemon peel, tear off the white membrane inside, and then cut into small dices. I used 30 grams here.

4, prepare another 80 grams of raisins, also slightly chopped.

5, pour peanut kernels, walnuts, black and white sesame seeds, raisins, lemon zest and 40 grams of sugar together and mix well.

6, 100g mooncake syrup (maltose can also work), 80g corn oil, 30g water, stir until fully emulsified.

7, pour the mixed nuts and dried fruit inside the stirred syrup water and mix well.

8, then pour in the fried flour and glutinous rice flour, mix well, and our five-nut filling is ready.

9, divide the filling into 45 grams each and roll them out. These will make exactly 16 balls of filling and set aside in the fridge.

10, make the moon cake crust. 168g of moon cake syrup, add 65g of corn oil and 5g of water, mix well.

11, pour in 250g plain flour, knead into a dough, seal and let rise for 1~2 hours.

12: Divide the dough into 30g pieces and roll them out.

13: Punch down the dough, wrap it in the filling, cover the filling tightly, and then roll it out.

14: Place the dough on a baking sheet, brush the surface with dry flour, and press out the pattern with a mooncake mold.

15: Spray the top of the mooncake with a little water and transfer to the preheated oven. Bake at 180℃ for 10 minutes, then turn to 160℃ and bake for another 12 minutes or so.