1) Put the oil, syrup, alkaline water and salt into a container and heat it in a microwave oven for dozens of seconds until the syrup becomes thin. (2) Sieve the flour, stir it evenly with a glue knife, then cover it with plastic wrap and leave it at room temperature for more than four hours. (3) Split the mooncake skin. If you make a big moon cake, divide the moon cake skin into 8 portions, 40 grams each; If you make small moon cakes, each15g, one ***20. The stuffing is also divided in proportion. (4) Put a mooncake skin on the palm of your hand, flatten your hands and put a mooncake filling on it. Gently push the mooncake stuffing with one hand, and gently push the mooncake skin with the palm of the other hand, so that the mooncake skin can be slowly unfolded until the mooncake stuffing is completely covered. This technique is very important to ensure that the skin and stuffing will not separate after the moon cake is baked. Sprinkle a little dry flour into the moon cake model, shake well and pour out the excess flour. (5) The wrapped mooncake skin is also lightly coated with a layer of dry flour, and the mooncake balls are placed in the model and gently flattened with even force. Then knock it up, down, left and right, and you can easily demould it. (6) Preheat the oven to 350 degrees Fahrenheit. Gently spray a layer of water on the surface of the moon cake and bake it in the top of the oven for five minutes. Remove the egg yolk liquid and lower the oven temperature to 300 degrees Fahrenheit. Bake the moon cakes in the oven for seven minutes, take them out and brush the egg yolk liquid again, and bake them for another five minutes, or bake them to your favorite color. (7) Finally, take out the baked moon cakes, put them on a shelf for complete cooling, and then put them in a sealed container for two to three days to return oil.