1. 1. Stir the inverted syrup and peanut oil well until it is emulsified. At this time, the syrup is slightly whitish.
2. 2. Sift the moon cake premix powder into the well-stirred syrup, add the premix powder appropriately according to the degree of hardness of the dough, mix it with a spatula, and then divide the filling.
3. Take a 50g mold as an example, divide the dough equally into 10g/piece, filling 40/piece, flatten the dough into a round shape, and wrap the filling.
4. The dough wrapped with fillings is placed in a mold and pressed into a shape, and then preheated to 190°C. In the oven of c, sprinkle a little water on the surface and bake for 5 minutes. After cooling to room temperature, brush the surface of the mooncake with a layer of egg yolk, and continue to bake for about 15 minutes. The surface is golden.