Place a pot on the stove and boil about 0.6 quarts (600 milliliters) of water. Once the water is boiled, add 1.1 pounds (500 grams) of granulated sugar and 1.1 pounds (500 grams) of brown sugar.

Stir until the sugar fully dissolves.

Bring the sugar-water mixture to a boil then reduce the heat and skim off the foam.

Add the juice and peel of 1 lemon to the pot. Simmer on low heat for about 50 to 65 minutes, then remove the pot from heat and remove the lemon peel.

Allow the syrup to cool completely.

Sift the flour into a large, deep bowl, making sure that there are no lumps.

Make a hole in the middle of the sifted flour and add an egg yolk to that hole.

Add 3 grams of five-spice powder.

Pour in 50 grams of sunflower oil, peanut oil, or coconut oil.

Add in golden syrup and custard powder.

Stir in peanut butter. Skip this step if you use peanut oil.

Use a scraping spatula to mix the dough. Mix well until combined.

Cover the dough with plastic wrap and let it rest for 30 to 45 minutes.

Roast the pumpkin seeds, watermelon seeds, and white sesame seeds until golden.

Dice and roast the Chinese sausage.

Finely dice the cashews and candied lotus seeds.

Mince the red candied ginger and candied lemon peel.

Mince the lime leaves.

Put all the ingredients for the filling into a mixing bowl, except the grated lemon zest. Only add half the lime leaves. Mix well using a spoon.

After combining the ingredients, mix in the remaining lime leaves and lemon zest.

Gradually add the toasted glutinous rice flour, sesame oil, five-spice powder, and Mei Kuei Lu wine until the filling binds together.

When the filling has the right consistency, roll it into a big ball and cover the bowl with plastic wrap. Allow it to rest for about 3 minutes.

Wash the salted egg with wine.

Line a baking tray with aluminum foil, and brush a thin layer of oil over the foil. Place the eggs on the lined tray. Brush sesame oil on the eggs.

Preheat the oven to 320 degrees F (about 10 minutes). Bake the eggs for 5 minutes. Then, remove them from the oven and wait for them to cool.

Decide the dough-to-filling ratio. I use a 65:85 ratio.

Divide the filling mixture into equal parts according to the ratio you choose.

Make a hole in the middle of the filling and add in a salted egg. Then, firmly wrap the filling around the egg.

Once the dough has rested for long enough, place it on a flat surface, such as a baking mat. Knead the dough.

Shape the dough into a long block and divide it into smaller, equally-sized blocks.

Roll the dough into balls. Gently press the dough with your hands and roll it into a circle using a rolling pin.

Place the filling in the center of the rolled dough.

Turn the dough upside down and carefully wrap the dough around the filling. Carefully roll the dough into a ball. Repeat for the rest of the dough and filling.

Brush a little oil on the mold.

Put the dough into the mold.

Gently press the dough using your palm so that it sticks firmly to the mold. Then, use your fingers to gently press the edges.

Turn the mold upside down. Hold it securely with your left hand and press down on it with your right hand.

Hold for about 3 seconds and carefully remove the mold from the cake.

Combine egg yolk with a little egg white and sesame oil. Mix well using a fork.

Preheat the oven to 375 degrees F.

Line a baking tray with parchment paper. Place the cakes on the lined tray and spray a little water on them.

Bake the moon cakes for 15 minutes at 375 degrees.

After that, take them out of the oven and spray them with water again. Allow the cakes to cool (about 15 to 20 minutes).

Brush a thin layer of the egg yolk and egg white mixture on the cakes.

Bake the cakes at 375 degrees F for another 10 minutes.

After the second round of baking, check if your cakes are cooked (the surface of the cake is almost golden, the sides are opaque, and the bottom is dry).

Place the baked cakes on a cooling rack or a plate lined with paper towels. Allow them to cool.