1. Invert syrup, peanut oil, soap, beat evenly until the color is slightly whitish
2. Pour in moon cake powder, stir evenly, non-stick spatula, oily surface, indicating that the ratio is correct
3. Wrap it in plastic wrap and leave it for about half an hour to an hour. Don’t leave it for too long. The ductility will be affected.
4. Weigh the mooncake filling and dough respectively into portions. The ingredients I gave are 8 mooncakes of 75 grams, 25 grams of dough, and 50 grams of filling.
5. After wrapping, roll a layer of dry noodles, put it on a baking tray, and press with a mold to make it easier to demold
6. If there is dry flour on the surface, use a watering can to spray a little water, otherwise it will not be beautiful after baking. Of course, do not spray more, which will affect the three-dimensional pattern
7. Bake at 180 degrees for ten minutes and set. The oven should be preheated in advance, otherwise the temperature is not enough and it is easy to deform
8. Brush the egg yolk liquid after cooling for a while. It will stick and damage the pattern when it is not too hot. For the egg yolk, add a little egg white and a little oil. Use a small soft brush to evenly brush on the raised areas of the pattern.
9. Bake at 150 degrees for fifteen minutes, and the mooncakes will be baked, and then they will be left for two days, waiting for the oil to return before they can be eaten. The freshly baked crust is hard, so it’s delicious only when the oil inside comes out.
10. After being left for a day or two, the skin becomes shiny and soft, and you can eat it.
