1. Invert syrup add water, mix well
2. Add peanut oil and mix well until it is emulsified and the syrup is slightly whitish
3. Sift in moon cake powder first, mix well with a spatula
4. After forming a group, let stand for about 30 minutes
5. 20 grams of dough and 30 grams of fillings
6. Flatten the dough
7. Buckle on the filling
8. Turn it over again, push up with a tiger’s mouth, and close it at the end
9. Close the mouth down, and use the moon cake mold to make the pattern
10. If the mooncake is sticky, you can fry some dry powder
11. Spray water before entering the oven, bake at 175°C for 5 minutes, remove and brush with egg mixture, then bake at 175°C for 16 minutes
12. After being out of the oven, let cool, keep tightly sealed, and you can eat about 2 days after returning the oil
Tips:The ratio of the crust to the filling can be adjusted according to your preference, but it is 2:8, or 3:7.
Don't spray too much water
