2. Add peanut oil and mix well.
3. Add flour and stir into a uniform cake crust. Pack it in fresh-keeping bags and relax 1 hour.
4. Divide the skin and stuffing into small doses. The ratio of skin and stuffing is 1:4, and the skin is rolled and wrapped into stuffing and sealed.
5. Coat the dough with a little flour, sprinkle a little flour into the moon cake mold and pour out the excess flour. If it is a wooden mold, put the dough into the mold, press it tightly by hand, and then knock the mold up, down, left and right a few times to knock out the moon cake. If it is a mold pressed by a plastic spring, put the dough into the mold, buckle it upside down on a flat chopping board, press the handle down until it can't be pressed, then lift the mold and press the moon cake out.
6. Start baking, first bake at a temperature of about 200 degrees for about 10 minute, and then slightly color the surface and take it out.
7. After cooling for 5 minutes, brush the surface with egg liquid (egg liquid is prepared with 20g egg yolk10g protein).
8. Bake again, about 10 minute, until the surface is golden yellow.
9. After cooling, put it in a sealed bag and store it for about 3 days.