Syrup, boiled in a steel or enamel container. Add white vinegar and simmer for 50 minutes until the color becomes darker. Don't be too dry. No stirring is needed in the process. Step 1 Cool the spare nut moon cake.

Put the syrup into a container, stir the oil for three times, and finally add scooping water, which is used to make the mooncake skin return oil. Sift in the flour and stir. The second step of nut moon cake

Put it on the chopping board and mix the dough, shape it, wrap it with plastic wrap, and put it in the refrigerator 1 hour for a cold meal. The third step of nut moon cake

Crush nuts and black sesame seeds, and finally add raisins to crush nuts and moon cakes. Step four.

Grease the hot pan, stir-fry the flour for five minutes, and finally add milk and stir to cool the nut moon cake. Step five.

Mix chopped nuts with buttered noodles, and put them in the refrigerator for half an hour after molding. Six steps of nut moon cake

I used 50 grams of mold, 30 grams of cake crust and 20 grams of stuffing to make nut moon cakes. Step 7

Preheat the oven, bake at 150℃ for 5 minutes, and brush the egg yolk evenly. 180℃ baking 15 minutes. The eighth step of nut moon cake.

Baked moon cakes will be perfect if they are put in a packaging bag for 2 ~ 7 days.