1. Pour the salad oil into the invert syrup.
2. Stir well.
3. Pour the ready-mixed powder into the syrup.
4. Mix up and down evenly.
5. Put the flour in the pan and fry
6. Fried flour.
7. Stir-fry peanuts, walnuts, black sesame and pumpkin seeds over low heat. Cut walnuts and peanuts into small pieces. Dice raisins.
8. Put the dried fruit flour, white sugar, winter melon sugar together.
9. Stir well.
10. Add salad oil and stir well.
11. The filling is 50g, about 17 pieces each.
12. The skin is 34g each, and 17 skins can be made.
13. Press the skin to flatten the stuffing.
14. Use moon cake molds to shape.
15. Before baking, spray water on the surface, bake at 170°C for 5 minutes, cool and brush the egg yolk liquid, bake for 5 minutes, brush the egg yolk liquid, and bake it for 5 minutes. Take it out and let it cool and seal it back to the oil for 3 days.
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