Step 1: Prepare a large pot, put 120g invert syrup, add 15ml alkaline water, then add 40ml vegetable oil, then stir well, add 300g flour, stir well to form a floccule, knead it into a smooth, moist and non-sticky dough, and cover it with plastic wrap for 30min.
Step 2: Prepare 20 salted egg yolks, put them in a baking tray, brush a layer of vegetable oil on each salted egg yolk with a brush, and then put them in the oven for180 C 15 minutes to cook the salted egg yolks.
Step 3: Bake the salted egg yolk, take it out, let it cool a little, and then divide the prepared mung bean paste into 20 small portions of uniform size. After the salted egg yolk is cooled to not be hot, wrap all the salted egg yolk in the mung bean paste for later use.
Step 4: Take out the dough after waking up, divide it into 20 small portions of uniform size, then knead it flat, then put the mung bean paste wrapped in salted egg yolk in the middle of the dough, put it in the tiger's mouth and turn it gently, and wrap the stuffing tightly in the dough. Then put it into the moon cake mold and print the pattern.
Step 5: When all the moon cakes are ready, put oil-absorbing paper on the baking tray, and then put the moon cakes neatly into the baking tray. When you can't finish baking once, you can bake it twice. After putting it away, dip it in water with a brush and brush it evenly on the moon cake to prevent it from cracking due to excessive temperature.
Step 6: Heat the oven to 180℃, preheat it for 5 minutes in advance, then put the baking tray with moon cakes in the oven and bake it for 30 minutes. Brush a layer of egg yolk water on the surface of the moon cakes at the 20th minute, so that the baked moon cakes will be more beautiful in color.
Step 7: bake the moon cakes and take them out of the oven. It is recommended to let it cool before eating, or to seal it for 2 days before eating. The returned moon cakes are loose and soft.