1. Add liquid soap to the syrup and stir well. Add peanut oil three more times, stirring well each time, then add the next time.
2. Add powdered raw materials, mix them evenly, put them in a fresh-keeping bag, refrigerate and comb for more than 2 hours, overnight.
3. Divide the dough into 25g portions and the mooncake filling into 50g portions. Take out a piece of dough, knead it into a ball shape, squeeze it with a scraper, pick it up and place it on the mouth of one hand, dip a little flour on the hand, and place the filling that is ready to be kneaded into a ball on the center of the dough , Wrap the stuffing with the skin, push up little by little, with your hands light, don't expose, try to make the dough even.
4. After wrapping, it becomes a round ball. Gently pat a layer of powder on the ball to make it easier to demould.
5. Make all the moon cakes in sequence, place them directly on the baking tray, leave a certain gap, place the balls in the mold, press the moon cake mold directly on the baking tray, press the moon cake pattern at a speed, and immediately lift the mold to complete. Lightly spray a little water on the surface of the mooncake, and then put it in a preheated oven at 190°C and 180°C and bake for 5 minutes.
6. After 5 minutes, the mooncake pattern is finalized. After leaving it at room temperature without burning your hands, use a wool brush to dip a little egg yolk liquid on the surface, and brush a layer of egg yolk water on the surface at a speed. On the surface layer, put it in the oven for about 15 minutes after all is finished. Adjust this time according to your own oven.
