1. Take a pot and add invert syrup, add a small amount of soap
2. Add salad oil and custard powder and mix well
3. Take a pot of medium powder and add the well-stirred syrup mixture
4. After mixing well, put it in a fresh-keeping bag and relax at room temperature for more than 2 hours
5. Divide the crust and the filling, according to the ratio of 3:7, each take 15 grams of the cake base and round it first, and take 35 grams of the filling and round it.
6. Put the filling in the middle to wrap
7. Put it in the moon cake mold
8. Press the mooncake blanks directly on the baking tray lined with greased paper
9. Put it in the oven and bake for 5 minutes at 200°C. Take out and brush with a thin layer of egg mixture.
10. Then put it in the oven and bake at 180 degrees for about 15 minutes, wait for 2-3 days to return to the oil and eat
Tips:The mixed dough must be relaxed for more than 2 hours. The mooncakes are harder after baking. Wait for 2-3 days to return to the oil.
