How to mix noodles with Wulian peanut moon cake?

Pour the invert syrup into a bowl, add the scooped water and peanut oil, and stir well. Sift in flour and milk powder. Knead the dough by hand. Let the kneaded dough stand for 1-2 hours, and then divide the skin and stuffing into about 35g respectively.

Take a piece of pastry dough, flatten it and spread it with five kernels. Then put the dough in the tiger's mouth of the left hand and push the dough with the thenar part of the thumb. Turn the dough in the process of pushing, so that the dough slowly wraps around the filling and closes.

The skin of freshly baked moon cakes is very dry and hard. After the moon cakes are cooled and sealed for 2-3 days, the skin will gradually become soft and oily. This process is called "oil return", so don't eat the freshly baked moon cakes in a hurry, wait until the oil returns.