1. Convert the syrup and pour it into the cooking basin

2. Add the sour water

and corn oil and mix evenly,

3 .Add flour,

4. Mix to form a dough, put it into a plastic bag and let it rest for one hour.

5. Divide the risen dough into 20g pieces and sweet potato filling 30g pieces. Note; my mold is 50g.

6. Take a piece of dough, flatten it, and add sweet potato filling.

7. Use the tiger's mouth and index finger to gently push the pie crust, wrap it evenly, arrange the closing, and finally roll it into a round shape.

8. Do everything in order.

9. Press into mooncakes and roll them out directly on the baking sheet.

10. After everything is pressed, spray a thin layer of water mist on the surface of the mooncake.

11. Preheat the oven; heat up and down to 185 degrees, put the bottom layer into the baking pan and bake for 5 minutes to set it; take out the baking pan and brush with egg wash; put the baking pan into the oven again and continue baking for 18 minutes .

Note: I have a mini oven with only two layers.

12. The finished product, freshly baked mooncake, has a crust that is a bit dry and hard. After the mooncake cools, store it in a sealed container at room temperature and wait for 1-2 days. After the oil returns, it will become soft and edible.