1.

Add corn oil to the bowl.

2.

Add honey

3.

Fully stir and blend with a scraper.

4.

Add low-gluten flour and refined salt

5.

Mix well into dough and refrigerate for 30 minutes.

6.

Take out the pre-made mung bean stuffing (25g/ piece) from the refrigerator and thaw naturally.

7.

Divide the mooncake skin into 8 portions (25g/ portion).

8.

Put on disposable gloves, take a piece of moon cake skin and flatten it.

9.

Add mung bean stuffing.

10.

Uniform convergence and circular shape.

1 1.

So do all this well.

12.

Press out the flower pattern with the moon cake mold.

13.

Put in a preheated oven, middle layer, 200 degrees, and bake for 5 minutes.

14.

Take it out and brush it with egg yolk water (1 egg yolk+1 teaspoon of water).

15.

Re-enter the oven and bake for 10 minutes.