Cantonese style five-nut mooncake

Overview

A birthday gift for mom.

Wash the watermelon seed kernels, sunflower seed kernels and walnut kernels separately, dry them and roast them. Black sesame seeds and almonds are bought and fried.
Crush almonds and walnuts with a rolling pin. Mix all filling ingredients together and roll into 30g balls.
Mix the mooncake skin ingredients together and use a spatula to stir evenly into a smooth dough. Cover with plastic wrap and place in the refrigerator to rest for 3 hours.
Roll the pie crust into a 20g piece and wrap it in the five-nut filling.
Use a 50g mold to press out mooncakes.
Place in the oven and bake at 180 degrees for 20 minutes.
It's baked.
Pack it after cooling, and taste it after one day of oiling.