1. Pie crust practice: sugar syrup into the microwave oven to heat and melt with amaranth water and mix well.

2. Pour in 50g cooking oil and mix well again.

3. Sift in 200g of low-flour gently mix well.

4. Mix well and knead into a smooth dough and put it into a plastic bag, then put it into the refrigerator to relax for 30 minutes.

5. Mooncakes: According to the size of the mold in order to facilitate the newbie kneaded filling to dough ratio of 6:4.

6. Mooncake crust dough pressed into a round piece, put a mung bean paste filling ball.

7. Gently push the dough upward so that it wraps tightly around the ball of mung bean paste filling, then seal the dough and gently knead it.

8. Put some dry flour on your hands and roll the ball of dough, dip it in a little dry flour and then cover the ball of mooncake blanks with a mooncake mold and gently press the handle down.

9. To release the mooncake mold, just pick up the mold and gently press the handle again, and the mooncake will come out.

10. Preheat the oven, put the baking sheet with moon cake blanks into the oven, bake at 220 for about 8-10 minutes, remove the baking sheet and let it cool for 5 minutes, brush it with egg yolk mixture, and then put it back into the oven to bake at 200 degrees for about 8-10 minutes. When the mooncake is completely cooled, put it into a ziplock bag to return to the oil can be.