1.
Weigh all the materials (forgot to take pictures, use the previous...)
Add a tablespoon of egg yolks to each egg white and mix well (brush the surface)
2. Pour the inverted syrup into a bowl
3. Add soap and peanut oil, mix well, add sifted flour, stir evenly, knead into a dough
4. Wrap it with plastic wrap and put it in the refrigerator for more than 2 hours
5. The mung bean filling is divided into 30 grams each, please refer to the previous snowy moon cake
6. The skin is divided into 20 grams each
7. Slowly wrap the stuffing
8. Put into the moon cake mold to press out the pattern
9. Put in a baking tray, spray a small amount of water, put it in the preheated oven, 190 degrees, five minutes, take it out to cool for a while and brush with a layer of egg liquid
10. Continue to bake in the oven, 160 degrees, about 20 minutes until the surface is golden
11. It's more delicious after two days of oil return
