As follows:

1. Prepare the ingredients.

2. Mix the inverted syrup, oil and water evenly.

3. Add flour.

4. Mix well.

5. Knead into a ball and let it rise for 3 hours.

6. Put the egg yolks in the oven at 150 degrees.

7. Bake for 5 minutes and take out.

8. Take out the dough and cut it into 25g pieces.

9. Bean paste filling 32 grams each.

10. Flatten the bean paste and add an egg yolk.

11. Flatten the mooncake skin and add the egg yolk and bean paste filling.

12. Slowly close and wrap into an oval shape.

13. Put some flour into the mold.

14. Put in the mooncakes.

15. Place a piece of oil-absorbing paper on the baking sheet and press out the mooncakes directly.

16. Preheat the oven for 5 minutes and bake the mooncakes at 170 degrees for 5 minutes.

17. Take it out, brush it with egg wash and put it in the oven for 15 minutes.

18. Take it out and wait for it to cool, then put it in a sealed crisper for 2 days to recover the oil.