1. Pour the syrup, soap and corn oil into a large bowl and mix well
2. Sift in low-gluten flour
3. Mix into a uniform dough, wrap it in plastic wrap and wake up for 1 hour
4. First divide the dough and red bean paste into small balls. The ratios are 3:7, 4:6, 5:5. I have made these 3 ratios. I think 5:5 is better. Too much red bean paste makes it too sweet.
5. Flatten the ball, wrap it with red bean paste, and gently close the mouth
6. Push slowly and round it
7. Wrap a little flour on the outer skin, and put the small ball into the mold
8. Press firmly and firmly to release the pattern. Preheat the oven in advance, bake at 180 degrees for 5 minutes to set the shape
9. After taking it out, brush with a layer of egg mixture, then put it in the oven at 165 degrees and bake for 25 minutes. Best to eat one day after baking
10. Finished product 1
11. Finished product 2
12. Finished product 3
Tips:1. The temperature of the oven should not be too high, it is easy to crack, and the experience after 3 failures
2. The ratio of edible alkali to water is 1:3, 1 gram of edible alkali and 3 grams of water are made into soap
3. The shelf life of homemade mooncakes is generally about one week
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