Ingredients: medium gluten flour 200g, invert syrup 150g, peanut oil 50g, scooped water 4g, bean paste 400g, salted egg yolk 20, egg yolk 1 piece (mixed with one third of water and coated with moon cakes).

1. Mix invert syrup, scoop water and peanut oil, and mix thoroughly.

2. Add medium gluten flour and press it with a scraper until there is no dry powder. Don't stir too much.

3. Wrap with plastic wrap and relax for 2 hours at room temperature.

4. Soak the yolk in oil for one night in advance and bake it in the oven at 150℃ for 8 minutes.

5. Weigh 20 grams of cake crust and 20 grams of bean paste stuffing.

6. First wrap the egg yolk in the bean paste stuffing, then wrap the cake bag in the bean paste egg yolk stuffing, and slowly close it with the tiger's mouth method.

7. This process is a bit slow, and the red bean stuffing is a bit sticky, so you can sprinkle some corn starch.

8. Put the wrapped moon cake jiaozi into a 50g mold for pressing. Pay attention to sprinkle some corn starch in the mold and moon cake jiaozi to prevent sticking. Bake at 180℃ for 5 minutes, brush with egg liquid and bake at 150℃ for 20 minutes.

9. When the time is up, just take it out.