1. Pour the inverted syrup, soap and peanut oil into a basin, stir evenly with a manual whisk, and emulsify well.
2. Pour the flour.
3. Use a spatula to mix into a dough, cover with plastic wrap, and let it relax for 2 hours at room temperature.
4. Mix the stuffing well, divide into 30 grams each, and knead into rounds for later use.
5. The loosened pie crust is divided into 20 grams each, rounded, and covered with plastic wrap.
6. Flatten the pie crust on the palm of your left hand and put the filling on it.
7. Press the pie crust with your right hand and push it upwards slowly in a circular motion. It adheres tightly to the filling, closes and rounds, and then rolls it into an oval shape, which is convenient for moulding. Pour cornstarch or flour on the surface to prevent stickiness, and pat off the excess flour.
8. Put in the mold, press down, and lift the mold.
9. Place the moon cakes on a non-stick baking tray, spray water mist with a watering can on the top, and let the water mist fall on the moon cakes naturally.
10. Put it in the Dongling K40C oven that has been preheated to 180 degrees in advance, and bake for 5 minutes to set the shape.
11. Take out the moon cake embryo, dip it in egg yolk water with a brush, and then brush it on the surface of the moon cake without brushing the side.
12. Continue to put in the oven and bake for about 10 minutes. After baking, take the mooncakes out to cool and place them in an airtight box. Store them at room temperature until they return to the oil the next day before eating.
Tips:In a clean and hygienic environment, homemade fillings can be stored for at least 3 days.
