1. Stir the inverted syrup and liquid water in the main ingredients first, then add peanut oil and stir evenly
2. Sift in the medium powder and mix well with a spatula, wake up for 1-2 hours
3. Weigh out 50 grams of egg yolk and lotus seed paste, all weighed into a round shape
4. Weigh out 25 grams of dough and cover it with plastic wrap
5. Press the dough into a circle with the palm of your hand, wrap the filling, and wrap it tightly with a tiger's mouth.
6. Roll the wrapped moon cake with a layer of cornstarch, buckle it out with a moon cake mold, and spray water with a small watering can. Put it in the middle layer of the preheated 180 degree oven and bake for five minutes. After five minutes, take it out and let it become less hot, brush with a thin layer of egg yolk water, and continue to bake it at 180 degrees until it is colored, about 15 minutes.
7. Bake the mooncakes just out of the oven, let them cool, and store them in a sealed container for oil return.
