1, invert syrup into a bowl, add scooped water and peanut oil. Stir well with an egg beater and sift in the medium gluten flour and milk powder. Knead dough by hand, cover the kneaded dough with plastic wrap, and let it stand for 2 hours.

2. Weigh the proofed dough and chestnut stuffing in the ratio of 2:8 or 3:7, and respectively round them, that is, dough15g and stuffing 35g. Pat some flour on your hand to prevent sticking, take a piece of pastry dough and flatten it on your hand, roll it thin with a rolling pin, and add chestnut stuffing.

3. Push the dough up slowly and let the dough slowly wrap on the stuffing. The wrapped dough should be as uniform as possible, and the uneven thickness can be slightly adjusted. Sprinkle some flour into the moon cake mold to prevent sticking, and put the wrapped dough into the mold. Press the mold to shape the moon cake.

4. Spray some water on the surface of the moon cake, put it in an oven preheated at 200 degrees, bake it for 5 minutes, take it out and brush a thin layer of egg yolk water on the surface of the moon cake, put it in the oven again, and bake it for about 15 minutes until it is golden brown. After cooling, the baked moon cakes are sealed and stored, waiting for 2-3 days, and then the cakes are eaten after returning oil.