1. The baking soda is dissolved with water.
2. Add invert syrup and stir well.
3. Add salt and stir well.
4. Add edible vegetable oil and stir well.
5. Sift in low-gluten flour.
6. Use a spatula to mix well into a dough and refrigerate for 30 minutes.
7. While refrigerating the dough, knead all the fillings into 20g balls.
8. After taking the dough out of the refrigerator, divide it into 30g pieces, roll it into a ball and place it in a covered container.
9. Take out a dough dough and press it into a pie shape, then use the tiger's mouth with one hand to wrap the stuffing, and with the other hand, push it slowly to close the mouth.
10. When you use the mold for the first time, you can sprinkle some flour into it to prevent sticking, and you don't need it afterwards.
11. The wrapped spherical moon cake is put into a 50g moon cake mold.
12. Press hard to form and then take it out.
13. Place them neatly on the baking tray, spray a little water evenly on the surface.
14. Preheat the oven, bake the middle layer at 200°C for 5 minutes, then take it out, brush evenly with a layer of egg yolk liquid, and then continue to bake for another 20 minutes.
Tips:1. The freshly made moon cakes are hard, and the oil will taste better after being left for a few days.
2. It is not recommended to do so much at a time, it is recommended to use 1/4 of the paste to make each time.
