1. First prepare the stuffing ingredients
2. Put it in a plastic bag and crush it
3. Stir-fry the starch continuously, don't batter
4. Mix the crushed nuts, starch, water, sugar and sesame oil to form a dough, and then set it aside for one hour.
5. Start making mooncake crust, pour in invert syrup, rice water, corn oil and mix well
6. Sift the flour and custard powder into the basin
7. Stir into a dough, refrigerate for one hour
8. Divide 25 grams of filling and crust into each, so you can make 50 grams of moon cakes.
9. Start to pack moon cakes
10. Roll on the cornstarch and put it into the mold
11. Press out the pattern evenly and put it on the oil paper, and a mooncake is ready
12. After everything is done, spray water on the surface of the mooncakes before putting them in the oven
13. Preheat the oven at 200 degrees for 5 minutes, put in the mooncakes and bake for 5 minutes to set the shape
14. Take out the moon cakes and brush a thin layer of egg yolk liquid, and bake at 180 degrees for 10-15 minutes
15. After roasting, let it cool and you can pack it in a fresh-keeping bag and wait for the oil to return, about 3 days.
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