1, moon cake crust materials: 90g of converted syrup, 1g of spout, 30g of corn oil, 120g of medium gluten flour, 6g of milk powder, 288g of sesame seeds filled with cooked sesame seeds, 64g of honey, 24g of sugar, 80g of corn oil, 24g of cooked flour, 43g of pine nuts and walnuts and raisins.

2, weighed out the transformed sugar syrup, put it in a pot, add vegetable oil and spout, and then mix evenly, make it fully emulsified.

3: Weigh out the flour and add it to the syrup, knead it to form a smooth dough, then cover with plastic wrap and let it rest for 1-2 hours.

4: Divide the black sesame filling into 35g portions and roll into rounds. Divide the dough into 15g portions, then roll into rounds and set aside.

5: Take a portion of the pie crust and press it flat, wrap it in the black sesame filling as evenly as possible, and then close it up, face down.

6. Sprinkle a little dry flour inside the mooncake mold, rotate the mold so that the inside walls are covered with flour, then pour out the excess flour, put the wrapped mooncake dough inside, and gently press down to form a mooncake blank.

7, pressed the moon cake billet in the middle of the interval point of space, placed on the baking sheet, the surface of the moon cake billet sprayed with a little water, baked in the oven at 200 degrees Celsius for 5 minutes to take out, brush the egg wash, and then put into the oven at 185 degrees Celsius baked for 20 minutes.