The flour for the five-nut mooncake skin is raw flour, and cooked flour is used when making the filling. Here is how to make the five-nut mooncake:

Preparation materials: 50g almonds, 50g pine nuts, 50g white sesame seeds, 50g walnut kernels, 50g watermelon seeds, 20g orange peel, 30g dried longan, 2g salt, 50g white sugar, 130g cooked flour, 100g boiled water, 50g vegetable oil, 150g inverted syrup, 2g water, 60g vegetable oil, 200g ordinary flour, 1g salt

Preparation steps:

1. Make Cantonese-style mooncake skin: convert syrup and add water. Mix thoroughly and evenly.

2. Pour in vegetable oil and mix evenly.

3. Add 1g of salt and mix well.

4. Finally, sift in the flour, mix and let stand for 1-2 hours.

5. Make the five-nut filling: fry the left and right nuts first.

6. Fry the flour until cooked.

7. Mix the cooked flour with all the cooked nuts, diced orange peel and longan meat.

8. Add vegetable oil and mix well.

9. Finally add cold boiled water.

10. Mix well and let it sit for half an hour. If no oil leaks out, it means the five-nut filling is successful.

11. Roll into 35g balls and set aside.

12. Wrap 15g of mooncake skin with 35g of five-nut filling. Press into 50g mooncake mold.

13. Place in the preheated oven at 200 degrees for 20 minutes.