1. Prepare materials. 280g ordinary flour, 170g syrup, 60g peanut oil, 25g honey, 70g melon seeds, 80g walnuts, 200g peanuts, 70g almonds, 50g white sesame seeds, 20g black sesame seeds, 40g raisins , 30 grams of dried strawberries, 110 grams of cooked glutinous rice flour, 150 grams of sugar, 75 grams of water, 75 grams of peanut oil, and 2-3 lemon slices.

2. Add water, sugar and lemon slices to the pot, bring to a boil over medium heat, reduce to low heat and stir until the sugar is completely dissolved, turn off the heat, remove the lemon slices and let cool.

3. Add syrup, peanut oil, and honey to the basin, stir evenly, and pour in flour.

4. Stir evenly and knead into a dough. Wrap the dough in plastic wrap and put it in the refrigerator for later use.

5. Put all the peanut kernels, half of the white sesame seeds and black sesame seeds into a blender and beat into fine particles.

6. Dice the dried strawberries and cut each almond into two or three cuts. Bake the walnut kernels in the oven until cool, put them in a ziplock bag, and crush them into large pellets with a rolling pin. Add all the five kernels to a large bowl and mix well.

7. Add sugar and cooked glutinous rice flour and mix well. Add peanut oil and water and mix well.

8. Take 70 grams of filling and form into a firm ball. Take out the pie crust from the refrigerator and divide it into 45 grams each.

9. Flatten the crust and add the five-nut filling. Hold the crust with both hands at first, then slowly turn the crust and push it up.

10. When pushing halfway, push slowly with the thumb of your left hand to evenly cover the five-nut filling, and roll the mooncake base into dry flour.

11. For easy demoulding, sprinkle a little dry flour on the mooncake mold, turn the mooncake mold upside down and shake off the excess dry flour.

12. Place the cake base into the mooncake mold, flatten it, turn the mooncake mold upside down, and press the pressure valve firmly to release the mooncake.

13. Line a baking sheet with parchment paper, place the mooncake base, and bake at 160 degrees for 25 minutes.