1. Pour the syrup into the peanut oil and stir evenly.

2. Add Lianshui.

3. Add all-purpose flour and stir to form a dough. Cover with plastic wrap and let rest for one hour.

4. Weigh the mooncake skin and bean paste. 75g mooncake, 25g skin. Bake the egg yolks in the oven at 200 degrees and set aside.

5. Divide the bean paste in half and wrap the egg yolk well.

6. Use a pressing plate to flatten the skin. Easy to stuff.

7. Wrap the stuffing and push it slowly with a tiger's mouth until the stuffing is not exposed.

8. Use some hand powder to knead it a few times, then put it into the mooncake mold and print it out. I used hand powder and it didn’t stick to the mold.

9. 100g contains about 8 moon cakes. Preheat oven to 200. Bake for 10 minutes to set, then brush with egg wash and bake at 180 degrees for another 10 to 15 minutes.