1. Put the syrup, liquid soap, and oil together and stir until fully integrated.
2. Add flour and milk powder to make a dough and let it rise for 30 minutes.
3. The filling is divided into 35 grams each
4. Roll into a ball
5. Divide the dough into 15 grams each
6. Wrap the stuffing in the dough
7. Wrapped blank
8. Roll some flour into the billet and put it in the mold.
9. Crimped in a baking dish lined with greased paper
10. Pressed moon cake
11. Bake up and down at 165 degrees for 10 minutes
12. One whole egg plus two egg yolks to make egg yolk liquid
13. Brush the surface of the mooncake with liquid egg yolk
14. Bake it in the oven for another 25-30 minutes. It's better to eat oil overnight.
Tips:The amount of liquid soap depends on personal preference. A larger amount of liquid soap will make the dough softer and darker in color; a smaller amount will make the dough slightly harder and lighter in color. I like the darker Cantonese mooncakes. Add 2 grams of soap to the surface of this recipe.
