The steps for making Mid-Autumn mooncakes are as follows:

Step 1: Combine invert syrup, corn oil and water, add flour and knead into a dough.

Step 2: Taking each piece as 50 grams as an example, the dough needs 20 grams and the filling needs 30 grams. It is recommended that when making lotus paste and egg yolk filling, the total weight of the mooncake should be 75 grams, lotus paste and egg yolk. ***Weight 40 is enough. After wrapping, use a mold to buckle it into shape. Preheat the oven to 165 degrees with upper and lower heat. Bake the middle layer for 6 minutes. Take out and brush with egg wash. After brushing, go to the oven and bake at 165 degrees with upper and lower heat for 20 minutes.

Step 3: Preheat the oven to 165 degrees, bake the middle rack for 6 minutes, take it out and brush with egg wash, then return to the oven and bake at 165 degrees for 20 minutes.

Step 4: Don’t brush the egg wash too thickly. If it’s too thick, you won’t be able to see the pattern clearly. Don’t add water and eggs when kneading the dough, otherwise the dough will become stringy and you won’t be able to press out the pattern.

Step 5: The egg liquid changes color, which proves that the mooncake is ready. Take it out and let it cool. Generally speaking, the mooncake will not be delicious until the oil has returned for 48 hours.

Moon cakes are also called reunion cakes. Because their shape is round, they symbolize a happy family and have become a symbol of family reunion. This beautiful meaning has been passed down from ancient times. It is still very applicable today. Eating mooncakes during the Mid-Autumn Festival is a traditional folk custom in my country, just like eating rice dumplings during the Dragon Boat Festival and glutinous rice balls during the Lantern Festival.