1. Pour 300 grams of inverted syrup, 9 grams of soap and 90 grams of salad oil into a bowl and mix well
2. Sift in low-gluten flour and mix into a uniform dough
3. Wrap with plastic wrap and put it in the refrigerator to wake up for 1 hour
4. Divide the loose mooncake skin into 100 grams each and 400 grams of filling. This is the amount to make 1 500 grams moon cake
5. Flatten the mooncake crust, put the filling on it, and slowly lift it up with the mouth of a tiger
6. Put the mooncake blank into the mold and press it into shape, put it in the oven and bake at 190°C for 5 minutes, then brush with the egg yolk liquid, continue to bake for 15 minutes, let it out, let it cool and seal, and eat it after returning to the oil
Tips:The best ratio of Cantonese-style mooncakes is 2:8, or 3:7 for easy operation.
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