1, prepare a clean bowl, pour 70g of invert syrup, 25g of corn oil and 2g of scooped water into the bowl, and mix well. Pour in120g of common flour, stir it with chopsticks into a flocculent shape, knead the dough, knead it into a smooth dough, cover it with plastic wrap, and wake it for about an hour.

2. After one hour, divide the proofed dough into about 25g doses for later use.

3, the bean paste stuffing is also divided into 25 grams, set aside.

4. Take a dough, roll it into a thin skin shape, add the bean paste stuffing, tighten it with a tiger's mouth, put it into a mold, and press it into shape. Put the pressed moon cake dough into the oven, preheat it at 200 for five minutes, change it to180 after five minutes, bake it for about five minutes, and then take it out.

5. Brush a layer of egg yolk water on the surface of the moon cake, continue to put it in the oven, bake for about 15 minutes, 15 minutes, take it out and put it in a sealed bag, and return the oil.