2. Mix the syrup, scooped water and salad oil evenly, then sun in the flour, knead it into dough, wrap it with plastic wrap, and stir it up 1 hour.
3. Take out the bean paste stuffing, divide it into 30g each, and knead it into balls. Then divide the dough into 20g pieces and make balls.
4. Put the dough in the palm of your hand and press it into bean paste, then close it slowly and wrap it. Knock some flour in the mold, put the wrapped moon cake, press it into shape and push it out of the mold. When baking, put a layer of oil paper under it to prevent it from sticking to the bottom.
5. After the oven is preheated at 200℃ for 2 minutes, the moon cake is baked at 200℃ for 5 minutes, and then the skin is brushed with a layer of egg liquid. Be careful not to brush too much. Then put it in the oven and bake at 200℃ 15 minutes. You can observe the heat according to the temperature of your oven, and adjust the temperature appropriately to avoid burns.