1. 160 grams of flour, 40 grams of vegetable oil, 110 to 120 grams of invert syrup, 1/2 tsp of alkaline water (you can use baking soda) 1/2 tsp of water instead of 1 tsp), salt A little, mooncake filling (880 grams for large mooncakes, 600 grams for small mooncakes), salted egg yolks (8 pieces for large mooncakes, 10 pieces for small mooncakes), 2 tablespoons of wine (either rice wine or sorghum wine), decoration (egg yolks) 2 pieces, 2 tsp water or vegetable oil, stir well). (You can make 8 large mooncakes or 20 small mooncakes.)

2. Put the oil, syrup, alkaline water and salt in a container and heat it in the microwave for tens of seconds until the syrup becomes thin. Sift in the flour and mix well with a rubber knife until the mooncake skin is as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than four hours.

3. Soak the salted egg yolks in wine for ten minutes to remove the smell, then put the egg yolks in a baking pan and bake directly in the oven without preheating, bake at 325F for 7 minutes. Take out and let cool.

4. Divide the mooncake skin: If you are making a large mooncake, divide the mooncake skin into 8 portions, each portion is 40 grams; if you are making a small mooncake, divide the mooncake crust into 15 grams each, max. 20 portions.

5. Divide the mooncake filling: If making large mooncakes, divide the mooncake filling into 8 portions, each portion is 110 grams, wrap each portion in egg yolk and roll into balls; if making small mooncakes, divide the mooncake filling into 8 portions, each portion is 110 grams, *** For 20 portions, wrap half an egg yolk in each portion and roll into balls.

6. Make moon cakes: Place a portion of the moon cake skin on your palm, press it flat with both hands, and put a portion of the moon cake filling on top. Gently push the mooncake filling with one hand, and gently push the mooncake skin with the palm of the other hand, so that the mooncake skin slowly unfolds until the mooncake filling is completely covered. This technique is very important to ensure that the skin and filling of the mooncakes do not separate after baking. Sprinkle a little dry flour into the mooncake mold, shake well, and pour out the excess flour. Lightly apply a layer of dry flour on the surface of the wrapped mooncake, put the mooncake ball into the mold, and flatten gently with even force. Then knock it up, down, left and right, and you can easily release it from the mold. Finish all the mooncakes in sequence.

7. Preheat the oven to 350F. Lightly spray a layer of water on the surface of the mooncakes and bake on the top shelf of the oven for five minutes. Remove and brush with egg yolk and lower oven to 300F. Put the mooncakes in the oven and bake for seven minutes, take them out and brush them with egg yolk again, and bake for another five minutes, or until they are the color you like. When you put it in the oven for the last time, you can just use the broiler to get the color faster. Brush with egg to increase the shine on the surface of the pie crust. The egg liquid should have a proper consistency and can be used to pull the brush apart, and apply two thin layers. Too thick will cause the coloring to be too deep during baking, and will also affect the clarity of the pattern.

8. Take out the baked mooncakes, place them on a rack to cool completely, then put them in a sealed container for two to three days to allow the oil to return, and then you can eat them.