1. Prepare the required materials first. (These are the previous pictures)
2.
Prepare a pot of suitable size, and put the syrup, edible oil, and liquid water in the pot in turn. Stir evenly, hug into a ball, cover with plastic wrap or cover and let stand 2
Hours
3.
I personally prefer a thicker skin, so 50g mooncakes: 30g skin and 20g filling.
Knead into dough, then flatten the crust and wrap it in the filling. Close the mouth and round it, put it into a powder-spreading mold, and press it into shape. (Under normal circumstances, it is 50 grams of moon cakes: 20 grams of skin and 30 grams of filling.
4.
Place in a baking tray, spray water on the surface, and put it in the oven (up and down 180 minutes 10 minutes in advance)
Preheated), the middle layer, heat up and down at 180 degrees, bake for 5 minutes, after the surface is shaped, take it out, brush the egg liquid, and bake for another 10-15 minutes.
