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1. Pour the conversion syrup with water and oil into the basin, add the sifted flour and milk powder to make a dough and put it in the refrigerator for 1 to 2 hours. 35 grams of red bean paste and 30 grams of dough are rounded
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2. Put the red bean paste in the pie crust
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3. After the mouth is sealed, the dough becomes a circle
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4. Use a mold to press out the shape into the baking tray, spray water on the surface of the mooncake with a watering can, and put it in a preheated oven (200 degrees) for five minutes before taking it out
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5. Brush the surface of the mooncake with a layer of egg yolk liquid and put it in the oven at 200 degrees for 15 minutes.
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6. The baked mooncakes need to be left for 1 to 2 days to return to the oil.
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Tips:The baked mooncakes may have cracks, but it doesn't matter. This is because the newly baked mooncakes need to return to the oil. Later, you will be surprised to find that the cracks are gone!
