1. Weigh out the inverted syrup, put it in a basin, add vegetable oil and soap, then mix well to make it fully emulsified
2. Weigh out the flour and add it to the evenly mixed syrup
3. Knead into a smooth dough, then cover with plastic wrap and leave for 1-2 hours
4. Divide the black sesame filling into 35 grams each, then roll into rounds for later use
5. Divide the dough equally into 15 grams each, then knead into rounds for later use
6. Take a portion of pie crust and press flat, wrap it with black sesame filling, wrap it as evenly as possible, and then close it down
7. Sprinkle a little dry powder in the moon cake mold, turn the mold so that the inner wall is covered with flour, then pour out the excess flour, put the wrapped moon cake dough in, and gently press down to form the green moon cake
8. The pressed mooncake blanks are spaced at intervals and placed on a baking tray. Spray a little water on the surface of the mooncake blanks. Bake in the oven at 200 degrees for 5 minutes. Take out and brush with egg wash
9. Then put it in the oven at 185 degrees and bake for 20 minutes.
Tips:The mooncakes are still hard right after they are baked, and the best time to eat them will be after the oil returns the next day.
