1. Pour the invert syrup into a container, add liquid water, and stir evenly
2. Put 100 grams of peanut oil in several times
3. After mixing well each time, add the oil and stir again until all the peanut oil has been put out and stir until the syrup and oil are evenly mixed
4. Sift the moon cake powder, pour it on the mixed sugar and oil, and add the milk powder
5. Mix well, knead into a dough, wrap it in a fresh-keeping bag and let it stand for 2 hours
6. Pour the sugar into the water and stir until it melts
7. Stir the fillings needed for the five-ren evenly, mix into a dough and serve as a five-ren stuffing
8. Divide the filling into pieces, each weighing 35 grams, press and knead into round balls
9. The pasted dough is pulled into a single small agent weighing 15 grams, dipped in a little flour, and pressed into a round crust in the palm of your hand
10. Put the filling on the pie crust and place it on the mouth of the right hand. The thumb and index finger of the right hand gently push the crust up
11. Push until it completely envelops the filling, press to close the seal, and then gently push the uneven thickness evenly
12. Pat some flour evenly on the pie ball
13. Put a tarp on the baking pan, put the cake ball in the moon cake mold, and press down firmly on the tin foil. Lift the moon cake mold and press it again to push the moon cake straight onto the tarp
14. Spray some water on the surface of the mooncake, put it into the middle layer of the oven preheated to 180 degrees, timing for 22 minutes
15. Mix the egg yolk and egg white together to form egg yolk water. After the mooncakes are baked for 5 minutes, take out the baking tray and brush some egg yolk water on the surface of the mooncakes
16. Put it in the oven and bake until evenly colored. Take it out and let it cool and put it in a sealed container. It can be eaten after returning to the oil.
