1. Prepare the ingredients.

2. Pour melon seeds into the pan and stir fry until brown.

3. Black sesame seeds can be fried, and peanuts can be fried in the pan.

4. Dry the pan, heat it, pour in the glutinous rice and stir-fry it until it is brown and tastes without raw flavor.

5. material in the larger material chopped, are poured into the basin, and then poured into the sugar 70g, 30ml of vegetable oil, 10g of white wine, 80g of water and mix well.

6. Pour in the cooked glutinous rice again by turns, until the filling can be kneaded into a ball, soft and hard until.

7. 70g of sugar syrup, 25g of peanut oil, and 1g of lye were poured into the pot and stirred well.

8. Pour in the low gluten flour and custard powder and stir.

9. Knead into a ball and leave it at room temperature for 1 hour.

10. Knead 57g for one of the five nuts and 18g for one of the skins.

11. Take one skin and put one panko filling into it.

12. Push from bottom to top.

13. Wrap it up.

14. Pour some flour into the mold, turn it a few times and then pour it out, put the filling and press it gently.

15. Press out the mooncake.

16. Put them on a baking tray, sprinkle with water and bake at 180° for 5 minutes.

17. Take out and brush with egg wash and bake for another 15 minutes.

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