2. Pour the invert syrup and yeast powder vegetable oil into the flour and stir well. Remember not to stir in circles.
3. Cover the surface with plastic wrap and wake up for two and a half hours.
4. Divide the noodles and stuffing into small portions, and then use one portion of noodles to completely keep one portion of stuffing, and the stuffing must not be exposed.
5. Put the stuffed moon cakes into the mold and press them out.
6. Preheat the oven for more than 200 degrees, put the extruded moon cakes into the baking tray, and brush the baking tray with oil. About five minutes, take out the moon cake and brush the egg liquid, not too much egg liquid.
7. After brushing the liquid, put it in the oven for about 15 minutes, and 170 degrees is enough.