1. Prepare the ingredients for the mooncake crust
2. Mix peanut oil, soap and invert syrup
3. Pump and stir evenly
4. Pour in all the all-purpose flour
5. Mix well with a spatula
6. Cover with plastic wrap and let relax for two hours.
7. The egg yolks are sprayed with a high degree of white wine, baked at 180 degrees for 8 minutes, and then cooled out of the oven.
8. Weigh the red bean paste and egg yolk together, so that the total weight is exactly 50 grams.
9. The egg yolk is wrapped in the red bean paste and rounded.
10. The mooncake skins are all divided into small groups of 25 grams each. Press the mooncake skin into thin slices with your hands, wrap a mooncake filling, slowly push the skin up, wrap it and pinch the mouth. The moon cake ball is put into the moon cake mold, and the moon cake pattern is pressed on the baking tray.
11. After everything is wrapped, the oven is preheated up and down at 200 degrees for ten minutes.
12. Before putting the mooncakes into the oven, spray a little water and bake them at 200 degrees for 20 minutes. I do not brush them with the egg yolk. Just bake it and wait for it to cool.
