1. Mix moon cake syrup, vegetable oil, and water, and stir clockwise.
2. Add moon cake special powder to the mixture and knead repeatedly to make it completely blended.
3. The kneaded dough is wrapped in plastic wrap and proofed for 30 minutes.
4. Combine black sesame powder, butter, honey, and chopped nuts until they are evenly combined
5. Divide the mixed black sesame filling into 25g equal parts, knead into black sesame balls
6. Proofed mooncake dough is divided into 22g equal parts
7. Wrap the black sesame filling with mooncake crust
8. The wrapped dough is ready for use
9. Select the mold, load the dough, and mold out
10. Place them on the baking tray one by one, brush a layer of egg mixture (one egg plus two egg yolks), and spray a layer of water
11. Preheat the oven 180 for 10 minutes, and set it into the oven for 10 minutes.
Tips:1. The temperature of the oven is too low and it is easy to deform (shrink the waist)
2. The egg liquid brush should be thin and even, otherwise it will affect the coloring
3. The oven temperature is too high and easy to crack
