1. Wash watermelon seeds, sunflower seeds and walnuts separately, dry and bake them. I bought black sesame and almonds and fried them.
2. Crush almonds and walnut kernels with a rolling pin. All the fillings are mixed together and rolled into 30g balls.
3. Mix the ingredients of the mooncake crust together, and use a spatula to stir evenly into a smooth dough. Cover with plastic wrap and put in the refrigerator to wake up for 3 hours.
4. Roll the pie crust into 20g each, and pack the five-core filling.
5. Use a 50g mold to press out moon cakes.
6. Put it in the oven and bake at 180 degrees for 20 minutes.
7. It's baked.
8. Pack it after cooling, and taste it after a day of returning to the oil.
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