1. All the ingredients are ready, peanut oil, soap, syrup and stir evenly with a manual whisk until emulsified
2. Sift in the medium powder, you can wear gloves with your hands to grasp it, put it into a fresh-keeping bag, and relax for more than half an hour
3. Bake the salted duck eggs at 160°C for 7 minutes. The cake crust is divided into 30g portions, covered with plastic wrap, the filling and egg yolk are 70g, wrapped in a tiger's mouth method, and a thin layer of powder is glued into the cornstarch, and the moon cake mold is printed out.
4. Remove the egg yolk and sieve. Preheat the oven 180 degrees. Spray a little water on the mooncakes before putting them in the oven, bake them for 7 minutes, take them out, brush with a thin layer of egg wash, and continue baking. Time to take it out and let cool.
5. After letting cool, put it in a bag and seal it, and you can enjoy it after 3 days of oil return.
