To make 500g of Cantonese-style mooncakes, 350g of inverted syrup should be added to 500g of flour. The method is as follows:

Preparation materials: 500g of special flour for mooncakes, 350g of inverted syrup, 150g of ghee, and 10 grams of water, 15 salted egg yolks, 400 grams of wine-soaked cherry filling, 400 grams of purple sweet potato filling, 800 grams of bean paste filling, and 800 grams of lotus paste filling

1. Pour the ghee, invert syrup, and water Pour into a bowl and stir evenly, preferably with a hand-held whisk.

2. Then sift in the special flour for moon cakes.

3. Use a spatula to mix evenly.

4. After mixing thoroughly, cover with plastic wrap and let rest for an hour.

5. While the mooncake skin is relaxing, you can prepare the mooncake filling first. A 50g mooncake requires 35g of filling, and a 75g mooncake requires 53g of filling.

6. The salted egg yolk needs to be processed in advance and set aside. Processing method: soak in white wine for 1-2 hours, take it out and put it in the oven, bake for 3-5 minutes, then set it aside for later use.

7. After the mooncake skin is relaxed, a 50g mooncake requires 15g of skin, a 75g mooncake requires 22g of skin, weigh it, roll it into a ball and set aside. Squash on hands.

8. Put the kneaded stuffing ball on top, hold the stuffing gently with your thumb, and push down slightly.

9. Use the tiger's mouth of the other hand to hold up the mooncake skin, and gently apply upward force to wrap the mooncake skin evenly.

10. After everything is wrapped, put it aside for later use.

11. Place the wrapped dumplings into the mooncake mold, press gently and release.