Ingredients: medium gluten flour, honey, peanut oil and water.

Accessories: red dates and corn oil.

1. Wash jujube, cut it in half, dig out the core with a knife, and steam jujube meat in a steamer for 20 minutes.

2. Mash the steamed dates in a cooking machine. This jujube meat is a bit fragile without water. Be patient and mash it several times. You can also mash it with water, that is, the stuffing that has been stir-fried for a long time in the later stage.

3. Pour the corn oil into the non-stick pan, add the jujube paste, stir-fry over high fire until the oil is absorbed, then stir-fry the jujube paste stuffing and let it cool for later use.

4. Mix the honey with oil and water, then sieve the medium gluten powder, knead it into dough with a scraper, and wrap it with plastic wrap for 2 hours.

5. The jujube paste stuffing is divided into 12 portions, each portion is 30g, and the mooncake skin is 20g, and it is kneaded into balls. Squeeze a cake crust, put a jujube paste on it, slowly gather it with a tiger's mouth until it is round, roll a layer of powder on it, and put it into a moon cake mold for pressing.

6. Preheat the oven at 180℃, bake the moon cake for 5 minutes to set, take it out and cool it for 5 minutes, brush with egg yolk liquid (one egg yolk and half egg white), and then bake it in the oven at 12 minutes.