1. Pour the inverted syrup, soap and corn oil into the basin and mix well
2. Add all-purpose flour and custard powder, stir evenly with a spatula
3. Mix the dough until there is no dry powder, and let it rise for about two hours
4. Weigh 40 grams each of the proofed dough
5. The cantaloupe filling weighs 60 grams each and rounds
6. The pie crust is flattened, the state is thin in the middle and thick on the outside, wrapped in the cantaloupe filling, and slowly pushed upward to close the mouth.
7. Roll the mooncake ball with dry flour, press it firmly with a mold, and print the pattern
8. Preheat the oven up and down at 180 degrees, and grill for about 5 minutes
9. Take out and brush with a thin layer of egg yolk
10. Continue to return to the oven and roast at 180 degrees for about 10 minutes
11. After the finished product is out of the furnace, it can be placed for two or three days until the oil is returned
Tips:This recipe can make 12 100g fruit-flavored mooncakes, the ratio of the crust to the filling is 4:6
