Moon cake skin: 40g vegetable oil, 4g invert syrup, low-gluten flour 1 60g, auxiliary materials: 200g egg liquid, a little taro stuffing,1proper amount. Put the low-gluten flour, invert syrup, invert syrup and vegetable oil in a large bowl. 2. After stirring evenly, cover with plastic wrap and let stand 1 hour. 3. Divide the taro stuffing into 45g pieces, and divide the moon cake dough into 18g pieces, and then round them. Take a cake crust and flatten it. If it is sticky, you can stick some dry powder. 5, put taro stuffing. 6. Then slowly close your mouth with a tiger's mouth, wrap it up and circle it again.

7. Sprinkle dry powder on the moon cake mold, pour out the excess, and then put the moon cake into the mold for compaction. 8. Push gently at the top of the mold, and the moon cake blank can be demoulded. 9. Make moon cake blanks in turn and spray water before entering the oven. 10, preheat the oven to 180, and bake the middle layer for 5 minutes to set. 1 1. After baking the moon cake for 5 minutes, take out the egg brushing liquid. 12. Bake in the oven for about 10 minutes until the surface is colored, and then take it out.