The egg liquid for brushing is made from egg yolks and light sugar water. The specific method is as follows:

Preparation materials: 105 grams of medium flour, 26 grams of vegetable oil, and 73 grams of inverted syrup. , 1 gram of water, 10 salted egg yolks, 200 grams of red bean paste, 1 egg, 20 grams of water, light sugar water.

1. Crack the eggs into a bowl and separate the egg yolks and egg whites.

2. Pour some light sugar water into the egg yolks, stir evenly, and set aside.

3. Mix invert syrup, vegetable oil, and water evenly.

4. Pour in the cake flour and stir to form a dough, then let it sit for 1 hour.

5. Wrap the egg yolk with bean paste. Wrap one egg yolk with 20 grams of bean paste per portion.

6. Set 10 wrapped egg yolks aside for later use.

7. Divide the total weight of the rested mooncake skin by 10, which is approximately 20g per skin.

8. Push the closing edge toward the top until it is completely closed.

9. Dip a little flour on the printed piece of the mooncake mold. Dip a little flour on the mooncakes after they are rounded to prevent them from sticking.

10. Lay it flat and press it directly down onto the baking pan to reduce movement and avoid deformation.

11. Use a watering can to spray a little water mist on the surface to prevent cracking during the baking process. Heat the oven to 170 degrees and bake for five minutes.

12. After five minutes, take it out and brush it with the egg liquid that was mixed before.

13. Bake the bottom layer at 160 degrees for 20 minutes.

14. Take it out after 20 minutes, and the mooncakes are ready.