1. Add edible oil and soap to the invert syrup and mix well
2. Sift in low-gluten flour
3. Make the dough by hand, cover with plastic wrap and let it stand for 2 hours
4. Divide the dough into 20 doses of the same size, each about 20 grams
5. Divide the lotus seed paste into 20 doses of the same size, about 28 grams each
6. Roll the dough into thin slices with a rolling pin
7. Put the lotus seed paste on the noodles and close the mouth
8. Make all the dough in turn
9. Roll it in flour, and lightly pat off the excess flour with your hands
10. Put it into a 50g moon cake mold
11. Press into a moon cake shape, and make all the moon cake blanks in turn
12. Spray a little water on the surface of the mooncake. Preheat the oven for 5 minutes, the upper and lower fire is 160 degrees, put the middle layer and bake for 5 minutes, and the moisture on the surface of the mooncake is fixed.
13. Beaten eggs
14. Take out the moon cake, lightly brush the egg liquid on the moon cake, brush only the top
15. Put it in the middle of the oven, increase the heat to 160 degrees, lower the heat to 130 degrees, and bake for 20 minutes
16. Just let it cool down
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