1. Stir the invert syrup, corn oil, and soap evenly.
2. Put low-gluten flour and milk powder together and mix well.
3. Sift the low-gluten flour and milk powder into the conversion syrup or dough, cover with plastic wrap, and refrigerate for 1 to 2 hours.
4. Divide the dough into 30 grams of the five-core filling into 33 grams and knead it into a circle. Use the dough to wrap the five-core filling into a circle.
5. Use a mold to press out the shape you like, spray water on the mooncake with a watering can and put it in a preheated oven at 200° for five minutes to take it out.
6. Take out the mooncake and let it stand for a while, about three to five minutes, the surface of the mooncake can be brushed with liquid egg yolk
7. Put it in the oven at 200° for fifteen minutes and take it out. Since the temperature and size of each oven are different, the up and down time can be adjusted by yourself. Please watch the moon cakes behave golden brown by the oven.
Tips:It is normal for the freshly baked mooncakes to have cracks, and the oil will be better after two or three days and the taste will be better.
