2. Stuffing: 35g of cooked peanut kernels, 5g of dried kiwifruit, 20g of cooked melon seeds, 20g of cooked pumpkin kernels, 20g of black and white sesame seeds, 5g of raisins10g, 5g of cranberries, 30g of cold boiled water, 3g of high-alcohol liquor, 4g of corn oil14g, 30g of cooked glutinous rice flour and 20g of cooked medium gluten flour.

3. Surface coating: appropriate amount of water, egg yolk 1 set, and 50 grams of moon cake mold 1 set.

4. Pour the water into the invert syrup and pour the corn oil.

5. Stir evenly with a scraper.

6. Sieve the middle flour into the syrup.

7. Then stir the dough with a scraper, cover it with plastic wrap and put it in the refrigerator for about 2 hours.

8, cold storage time to make stuffing, peanuts in the oven baked and peeled, oven preheated at 200 degrees, chopped.

9. Weigh other dried fruits.

10, shredded cranberries and raisins.

1 1, mix all dried fruits and dried fruits, pour in fine sugar and stir well.

12. Mix and sieve the medium gluten flour and glutinous rice flour.

13, put in a pan and fry until it turns yellow.

14, add air-cooled flour, corn oil, liquor and water.

15, put on gloves and knead into a ball.

16, and then divide it into 7 parts.

17. Take out the crust and divide it into seven parts.

18, be sure to wear gloves when operating.

19. Remove a cake crust and flatten it by hand, then pop out the filling.

20. Wrap it slowly in the tiger's mouth by hand and do the rest in turn.

2 1, sprinkle starch a little, and then press out the pattern with the moon cake mold.

22. Press it in turn, and spray water on the surface into the oven. Bake at 200 degrees for 6 minutes, take out the egg yolk brush water, and then put it in the oven, 190 degrees 15 minutes.

23. Take it out to cool and seal it.