1. Put liquid soap, oil, and invert syrup together.
2. Stir well.
3. Put 200 grams of sifted low-gluten flour into the invert syrup.
4. Mix well and put in the refrigerator for one hour, set aside. Don't knead the dough too hard to avoid gluten!
5. Put all the dried fruits in the oven and roast them, peel them, add oil and mix with cooked glutinous rice flour to form a dough, set aside.
6. One dose of 25 grams of mooncake skin.
7. There are 35 grams of five-nut fillings per serving.
8. Press the crust flat and put it in the filling wrap.
9. Wrap it and roll it in the cooked flour.
10. Put it into the mold and press to form. Put it in the oven at 200 degrees and bake for 5 minutes. Brush the surface with egg mixture and bake for 15 minutes.
11. The freshly baked moon cakes are very hard, let them go back to the oil for a few days, and then eat them more deliciously.
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