1. Prepare materials
2. Pour the inverted syrup into a bowl, add in water and peanut oil and mix well
3. Sift in flour and milk powder, knead into a dough, and let it rise for 1 to 2 hours after kneading
4. Divide the sink and the skin according to the ratio of 3:5 (I used 15 grams of skin and 25 grams of sink).
5. Pat the skin flat, wrap it in, and roll it into a dough. Mix egg yolk and 15ml egg white into egg yolk water
6. Sprinkle some flour in the moon cake mold and press it into a cake shape. Put in the mold
7. 200C·Up and down fire. Bake for five minutes, take out and brush with egg yolk water, and bake for another 15 minutes
Tips:1. When using oil, be sure to use the tasteless, otherwise the mooncakes will taste oily;
2. After the mooncake is ready, it will take two to three days before it becomes soft, so be patient.
