1. Ingredients: 200g flour, 15g milk powder, 50g blended oil, 1 egg, 2g water.

2. First, sift the flour and milk powder and set aside.

3. Then soften the syrup, add sour water and oil, and stir evenly.

4. Then add the softened syrup into the flour to form a dough, then put it in a plastic bag and rest it for 20 minutes.

5. Then divide the relaxed pie crust into equal parts and the fillings into equal parts.

6. Then take another piece of pie crust and flatten it, put the mung bean filling on it, slowly push the pie crust upwards with your hands, close it and make it round.

7. Then shake the mooncake mold with flour a few times, and then pour out the hand flour from the mold. The mold will be evenly coated with a thin layer of flour to prevent sticking; Press the dough ball of flour firmly on the counter a few times, then slowly push the ball out.

8. Then spray a layer of water on the cake base and put it in the preheated oven. Bake at 200° for 5 minutes, take out and brush with egg wash, then put it in the oven and bake for 15 minutes.

9. This is a freshly baked mooncake. The color is not bright and the surface is very dry. Put it in a plastic bag and put it in the refrigerator. Take it out after 1 or 2 days. At this time, after the oil has returned, The color will be much brighter and the skin will become softer, so it is best to eat at this time.