1. Weigh the mooncake crust ingredients.
2. Put invert sugar syrup, corn oil and liquid water in the basin and mix well.
3. Sift in the flour.
4. Mix well with a rubber spatula.
5. Put it in a fresh-keeping bag and chill for one hour to relax the dough.
6. The loose dough is divided into 20g small doses, exactly 20 pieces.
7. The five-core filling is divided into 30g balls.
8. Take a portion of the dough, flatten it, and make it easier to wrap.
9. Put in the five-ren filling.
10. Slowly push the skin up the bag.
11. Seal and rub round.
12. Put flour in the mold and shake it, discard the excess flour.
13. Put the green body into the mold, be careful not to scratch the skin, otherwise it will be easy to reveal the stuffing when pressed.
14. Lightly press molding.
15. Spray water on the surface, preheat the oven to 175 degrees, bake for five minutes, and let it cool.
16. Brush a layer of egg liquid, and only brush the surface. If you prefer a heavier color, you can just brush the egg yolk. I brush the egg yolk with some water and bake it for another 20 minutes.
17. Take it out of the pot, let it cool and put it in the refrigerator for 1 to 2 days, and you can eat it after the oil returns~
Tips:1. When making the filling, the moisture should be dry, otherwise it will expand too much and crack the crust during the baking process.
2. When brushing the egg mixture, wait until the mooncakes are cold before brushing, otherwise the egg mixture will be hot and unsightly.
3. After the baked mooncakes are completely cooled, they should be sealed and stored. If they are not completely cooled, they should be sealed. The excess water vapor will cause the crust to become wet and sticky.
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