Exercise:

1. Add water to the heated syrup and stir well.

2. Add vegetable oil and custard powder and stir well.

3. Sieve the flour into the syrup, stir it with a glue knife and stir it for 4 hours at room temperature.

4. Marinate the salted egg yolk with white wine to remove the fishy smell, and then bake it in the oven 160℃ for 20 minutes until cooked.

5. The dough is divided into small pieces and kneaded into a circle. Red bean paste and green bean paste are round, and the ratio of skin to stuffing is 2: 8.

Egg yolk wrapped in red bean paste is round.

6. Squeeze a piece of dough, put bean paste in the middle, slowly push the skin up, wrap it in bean paste, and form a ball.

7. pat a little flour on the ball and put the ball dough into the moon cake mold.

8. Put tin foil on the baking tray and press out the moon cakes on the baking tray.

9. Spray water on the surface, preheat the oven to 200 degrees, bake the middle layer for 10 minute, take it out and air it for 5 minutes. When it cools slightly, brush the egg liquid on the skin (the ratio of yolk to protein is 2: 1), continue baking until the cake is golden yellow, and then take it out. After completely cooling, put the moon cakes in a closed container to return oil.