2. Stir the spout with the syrup and peanut oil to mix well, and don't let the oil float on the surface.

3. Sift the flour into the sugar-oil mixture and mix gently to form a soft dough (as soft as an earlobe).

4. Cover the dough with plastic wrap and let it rise at room temperature for 2 hours or more.

6. Wake up the moon cake crust according to 15 grams / a good divided, rolled round.

7. Wrap the filling around the mooncakes and roll them out like soup dumplings. (Alternatively, you can split each crust in half, cover the top and bottom, and then connect the seams.) This is a test of patience, quiet mind to do, will be successful!

8. Sprinkle the top of the mooncake ball with flour and place it in the extruded mooncake mold. This time, you have to be careful to use both hands, and keep your hand on the bottom of the mold when squeezing, otherwise it will come out from the edge. It is recommended that you use a scrap of dough to try it out before you start.

9. Preheat the oven to 170 degrees.

10. Spray the mooncakes with a little water from a small spray bottle. If you don't have any, you can just dip your fingers in the water and flick it on the surface. Bake in the middle of the oven for 3-5 minutes, then remove and allow to cool.

11. Beat the egg yolks and egg whites together, and gently brush the cooled mooncakes with a brush, don't be greedy, dip a little and brush a little, otherwise the excess egg wash will silt up the mooncakes, and the pattern will not be obvious. Bake the mooncakes in a preheated oven at 170 degrees for 3 minutes to color, then remove from the oven and allow to cool.

12. Brush the top of the cooled mooncakes with another layer of egg wash and bake in a 170 degree oven for another 3 minutes.

13. The freshly baked mooncakes are very soft, so don't move them around to avoid affecting their appearance. After two to three hours to cool down, gently put it into an airtight box, back to oil 3 days later, you can eat it.