1. Prepare mooncake crust materials
2. Put the xylitol syrup, corn oil, and soap in a basin, and stir evenly with a manual whisk
3. Face the whitewashed wall and pour the reconciled syrup in the middle
4. Lay it into a smooth dough, press it down with your fingers without cracks, and put it in a fresh-keeping bag to relax for 1.5 hours
5. Fry the glutinous rice flour in a non-stick pan over low heat until the color turns slightly yellow, let cool and set aside
6. Prepare a variety of nuts, roast them in the oven until fragrant, and break them into small pieces after cooling.
7. Stir xylitol sugar, corn oil, white wine, and boiled water together until emulsified, pour it into the nut bowl and mix well
8. Add cooked glutinous rice flour in batches, mix well each time and add the next time
9. After mixing, it can be kneaded into a dough and let stand for half an hour
10. Divide into 45 grams and knead into a ball
11. Divide the loosened dough into 20 grams each
12. Squeeze into pieces with a scraper
13. Wrap the stuffing in and knead it into a ball
14. Put in the moon cake mold and press out the pattern you like
15. Arrange evenly on the baking tray
16. Preheat the oven for more than 30 minutes. Bake at 230°C and 210°C for 6-8 minutes to set the shape, then slightly color and take out
17. Let dry until it is below hand temperature, brush a thin layer of egg liquid (1 egg yolk + 1 whole egg + a little salt + a few drops of oil, stir smoothly), brush 2-3 times
18. Put it into the oven again and bake for about 8 minutes at 170°C and 160°C until the color is satisfied.
Tips:1. Don't knead the moon cake dough too much, use the stacking method, and stack until there is no dry powder particles.
2. Don't roast the nuts together, just roast them at 150 degrees according to the variety until they are colored
3. How much and how much stuffing should be used to avoid moisture regain, seal and freeze that can not be used up at a time, and it can be heated next time
4. Do not place mooncake embryos
