2. Sift in the low-gluten flour, stir it evenly into smooth dough, seal it in a fresh-keeping bag and put it in the refrigerator 1 hour.

3. Because the mooncake mold is 75g, I use a ratio of 3: 7, that is, 23g skin and 52g stuffing. The red bean stuffing is divided into several equal parts, and so is the mooncake skin.

4. Knead a part of the skin, press it thin, add red bean stuffing, and wrap it. Spread flour in the moon cake mold, then pat out the excess flour, put the moon cake in, and press it on the table slightly, but remember not to use too much force, or the stuffing will be squeezed out.

5. Preheat the oven at 200 degrees and bake for 6 minutes. When the surface is slightly colored, take it out of the oven. After cooling, brush egg liquid (mixture of egg yolk 20g and protein 10g) and bake again for10min until the surface is golden.

6. The baked moon cake is cooled and sealed 12 hours or more, which makes the oil return more delicious. The mooncake stuffing must be dry. If it is wet, the skin will wear away. The filling should not be too sweet. I am lazy. I used the red bean stuffing I bought, which is sweet, so I can't wrap it in proportion.