Tools/materials: pot, basin, spatula, chopsticks, egg beater, chopping board, mold, oven, brush, melon seeds 100g, shredded orange cake 50g, shredded pineapple 40g, peanut 65g, black sesame 30g, pine nuts 30g, walnut 10g, white sugar 70g, vegetable oil 30ml, etc.

1, put the melon seeds into the pot and fry until brown.

2. Stir-fry black sesame seeds and peanuts in the pot.

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

4. Chop the larger materials and pour them into a basin, then pour 70g of white sugar, 30ml of vegetable oil, 10g of white wine and 80g of water and mix well.

5. Pour the cooked glutinous rice several times until the filling can be kneaded into a ball with moderate hardness.

6. Pour 70g of invert syrup, 25g of peanut oil and 1 g of alkaline water into a basin and stir 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 cores is 57g and the other is 18g.

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

10, pour some flour into the mold, turn it over and pour it out, add stuffing and gently flatten the extruded moon cakes.

1 1, put it in a baking tray, sprinkle some water, 180 and bake for 5 minutes.

12, take out the egg liquid and bake for 15 minutes.