1. Weigh the crust materials
2. Put liquid soap in a large bowl, pour the inverted syrup, and stir evenly
3. Pour in peanut oil and mix well
4. Pour in milk powder and flour and knead it into a smooth dough, don’t knead too much
5. Wrap it in plastic wrap and put it in the refrigerator for at least one hour
6. Weigh the filling
7. The peanut kernels and half of the black and white sesame seeds are chopped with a food processor, and the almonds and walnuts are chopped
8. Put all the ingredients in the bowl
9. Add water and peanut oil, mix well
10. Group into a 30g ball
11. Divide the pie crust into 20g balls
12. Close slowly
13. Pinch round
14. Put it into the mold and press out the pattern
15. Put tin foil on the baking tray, and put the mooncakes in the baking tray
16. Spray water before entering the oven, put it in the preheated oven, middle level, upper and lower fire, 180 degrees
17. Bake for five minutes and set, take it out and let it cool and brush with a thin layer of egg yolk (one egg yolk plus a tablespoon of egg white and mix well)
18. Put it back in the oven, 160 degrees for about 15 minutes
19. Served with a cup of tea~
20. It is said that the oil must be returned, but I guess it will be gone before the oil is returned...
