1. Pour the inverted syrup and peanut oil into a basin, beat with a whisk until it is emulsified, then pour in liquid water, and continue to beat
2. Put in the flour
3. Press and mix with a spatula. Don't knead the dough too hard. Use the dough after waking up for 2 hours.
4. Stir-fried jujube paste stuffing, put some walnuts in it, and divide it into 60g fillings. I used 85g molds.
5. The mooncake crust is divided into 28 grams each
6. Take a mooncake wrapper and wrap it with a jujube paste filling
7. Push up slowly and evenly with your hands, and finally wrap the filling
8. Wrapped mooncake embryos
9. Put it into the moon cake mold and compact evenly
10. Buckle out the moon cake pattern
11. Preheat the oven at 180 degrees in advance for 10 minutes, put the mooncakes in, and bake at high temperature for 6 minutes
12. Take out the moon cake, brush with egg liquid, a thin layer, put it back in the oven, bake for 15 minutes, adjust the temperature to 165 degrees
13. The mooncakes are baked and out of the oven
14. Baked mooncakes need 2-3 days to return to the oil, they will become more oily and delicious
