1. Put the inverted syrup, soap and oil in a basin, stir evenly with a hand whisk, then add flour and stir to form a dough.
2. Put the dough in a fresh-keeping bag and proof it at room temperature for 2-4 hours.
3. Prepare the fillings and round them.
4. Wrap the fillings into the mooncake crust to form a round shape.
5. Use the mold to press into the desired pattern.
6. Preheat the oven to 200 degrees, put the mooncakes in the oven, and bake at 200 degrees for about 20 minutes.
