Moon cake skin: gluten flour 150g, custard powder 8g (milk powder is also acceptable), invert syrup 1 13g, water 2g, cooked peanut oil 40g, salt 1g, and five-kernel stuffing: peeled cooked peanuts, cooked melon seeds and cooked black and white sesame seeds.

Exercise:

1. Add the scooped water into the invert syrup and stir well. Add oil, stir well, add salt, stir well, finally sieve in flour, stir well, knead into dough, cover with plastic wrap and relax for more than two hours.

2. All kinds of nuts are peeled in advance, fried, peeled if they can be peeled, and crushed (it doesn't need to be very fine and granular to taste better). Some of them were broken by the cooking machine this time, and it felt a little too broken.

3. Pour the crushed nuts into a container, add sugar, maltose, cooked flour, cooked oil and cold water, stir well, and hold them in your hands to form a ball.

4. Divide the crispy skin into 30g/ piece and knead it round. Five-kernel stuffing is divided into 50g/ piece, which is round.

5. Take a cake crust, pat it into a slightly flat and round shape, put a five-kernel filling in the palm of your left hand, push the filling inward with your right hand, and at the same time rotate with your left hand, push the cake crust evenly against the filling and push it away until it covers the whole filling, then close it and knead it into a green body. Roll the blank in the flour pile, shake off the excess flour and put it into the mold.

6. Press hard with both hands evenly, lift the moon cake mold, push out the moon cake blank, and put the baking tray with tin foil at intervals.

7. Preheat the oven to 180℃, bake the middle layer for 5 minutes, then take it out, let it cool, brush with egg yolk liquid, send it into the oven, cool it to 150℃ and bake it for about 10 minutes until the surface color is uniform.

8. After the moon cake is completely cooled, put it in a fresh-keeping bag and seal it for 2-3 days before eating.