1. Mix all the ingredients into a dough and wake up for 30 minutes
2. Bake the egg yolks in the oven for 15 minutes. Sprinkle some white wine or water in advance to remove fishy.
3. One piece of 20 grams of dough and one piece of 20 grams of filling, ready.
4. Wrap the egg yolk with the filling into a ball shape, then wrap the dough in the outer layer into a ball shape, and press it into a moon cake shape with a mold. Brush a layer of egg wash on the mooncakes before putting them in the oven.
5. Preheat the oven, put the mooncakes in the oven, bake at 150 degrees for 15 minutes, and out of the oven.
Tips:Note that the mooncakes have an oil return period, about one day, and they are more delicious after the oil return period!
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