1. Prepare the ingredients, forgot to shoot the red bean paste and egg yolk.
2. Pour 115g of invert syrup and 3g of liquid soap into a basin and stir evenly.
3. Pour in 42g of peanut oil and continue to stir evenly.
4. Pour in 165g of medium flour and stir into a dry dough.
5. Wrap the dough in plastic wrap and let it rest for two hours at room temperature for later use.
6. Half an egg yolk + almost 26g black bean paste ≤ 35g filling. Wrap half of the egg yolk into the black bean paste and knead it into a ball for later use.
7. Divide the loosened dough into 20 pieces of 15g (just right).
8. Cover the filling with a small dough, roll a circle of flour and set aside.
9. Preheat the oven at 200°C for ten minutes, and imprint the shape of the mooncake with the mooncake film.
10. Sprinkle water on the surface to prevent cracking.
11. The middle layer is set by heating up and down at 190℃ for 7 minutes.
12. Take out and brush with egg yolk liquid (whole egg yolk + a little water), thin and light.
13. Continue to put it in the middle of the oven at 190℃ and heat it up and down for 5 minutes, then take it out and brush the egg yolk liquid for the second time. After brushing, put it in the oven and bake it for 5 minutes.
