1. Pour the inverted syrup into a basin, add liquid soap, and stir the oil evenly.
2. Sift in the flour and custard powder.
3. Stir well.
4. Knead into a dough, wrap it in plastic wrap and let it stand for 2 hours.
5. Weigh the weight of a pie crust, about 22 grams.
6. Weigh the weight of another filling, about 53 grams.
7. After separating the crust and the filling, wrap the filling with the crust. The 75g mold I used, wrapped in a 3:7 ratio, can make 19 crusts. If you pack in a ratio of 2:8, you can make 20.
8. Pushing the bag in circles.
9. It looks like after packing.
10. Dip a layer of flour in the mold, shake off the excess, just a thin layer, and the mooncakes are also covered with a layer of flour.
11. Put the moon cake into the mold and flatten it.
12. Press it out gently and serve.
13. The ready-made mooncakes look like greens.
14. Spray water on the surface of the mooncakes and put them in a preheated 200 degree oven.
15. Bake the mooncakes for 5 minutes. After setting the shape, brush with a layer of egg yolk water (take one egg yolk and add a little water), just on the surface, and bake for another 15 minutes.
16. The baked mooncakes can be eaten after returning to the oil for two or three days.
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