1. Mix the white syrup, alkaline water, raw oil, and flour bit by bit to form a dough. The ratio of flour, white syrup, alkaline water, and raw oil is 5:4:1.4: 1.

2. Divide the mixed dough into small doughs of the same size, and roll them into individual pancakes for later use.

3. Knead the bean paste into small pieces Wrap the round cake with duck egg yolk and wrap it tightly into a stuffing ball.

4. Wrap the stuffing ball into the rolled dough and knead it into a dough ball.

5. ?Prepare a wooden mooncake mold, put in a little dry flour, put the stuffed dough into the mold, press it tightly and flatten it, and then push it out of the mold.

6 .?Use eggs to make egg juice, the ratio is 3 egg yolks to 1 whole egg, set aside.

7.?Put the mooncakes into the baking pan, and brush with a layer of the mixture with a brush Put the egg mixture into the oven again.

8. The temperature of the oven is 180 degrees and bake for about 20 minutes. Take it out once in the middle and brush it with the egg mixture again.

This This is a method for making soft-skin mooncakes. When making complete mooncakes, you should pay attention to the following points:

1. The proportion of dough should be flexibly controlled according to the raw materials used at home.

2 . It is best to use raw egg yolks for the duck eggs in the filling. In this way, when baking mooncakes, the oil from the egg yolks will melt into the mooncake skin.

3. When taking the mooncakes out of the mold, use even force. Do not apply force repeatedly. Generally, buckle it on the side and buckle it on the back side to come out: it is not advisable to put too much dry powder in the mold.

4. The baking time in the oven should be based on the size of the mooncake piece. You can also put it in the oven. During the baking process, open the oven and take a look to avoid burning.

5. In order to make the baked mooncakes more fragrant, you can add a little less butter when kneading the dough, but be sure not to add too much to avoid puffiness.