1. Beat the conversion syrup, edible oil, and alkaline water with a whisk, add flour and knead into a smooth dough.
2. Cover it with plastic wrap (you don't need to cover it) and let it wake up in the refrigerator for 2 hours. I left it for about 2 and a half hours.
3. Divide the awake dough into 10 portions.
4. Egg yolk is wrapped in red bean paste.
5. Then squeeze the crust into the filling and round it.
6. Press the mold with a mold and place it in the baking tray.
7. Brush each pressed moon cake with water on the surface with a brush, put it in the oven and bake at 210 degrees for 5 minutes, take it out and cool it to warmth, and brush a layer of egg yolk on the prominent pattern of the moon cake.
8. After brushing the egg yolk liquid, put it in the middle of the oven and bake at 150 degrees for 10 minutes.
9. The baked mooncakes are cooled and put in a box and ready to be eaten after the oil comes out!
10. It hasn't been completely cooled after taking it out of the oven, my little cat can't wait to eat two! :)
