1. Stir the invert syrup, water, and peanut oil together.
2. Add the flour and stir evenly until there are no flour particles.
3. Wrap it in plastic wrap and press it down and let it stand for two hours.
4. A total of 35g of red bean paste and egg yolk, the egg yolk is wrapped into the red bean paste.
5. Wrap the pie crust.
6. Put it into the mold and press hard to release it, and roll a small amount of flour on the outside of the crust to prevent sticking.
7. Put some water on the mooncake before putting it in the oven to prevent cracking, and bake at 180℃ for five minutes to set the shape.
8. Brush with egg liquid and continue to put it into the oven at 180°C for ten minutes.
9. The baked mooncakes will be very hard and require oil return.
10. My moon cakes usually return oil in one day and are ready to eat.
Tips:This is the amount of 12 moon cakes, increase or decrease according to your needs.
