1, crust: low-gluten flour 100%? 80% of syrup, 30% of peanut oil, and 2% of water. Use low-gluten flour to make dough, and then divide the dough into15g to 20g to make dough.

2. Filling proportion: 2000g of coconut, 0/500g of sugar powder/kloc-,0/000g of ghee/kloc-,0/00g of honey/kloc-,50g of syrup, 6 whole eggs and 250g of cake powder. After making the stuffing, divide the stuffing into 50 grams. Set aside!

3. Baking temperature control: the ignition temperature is 230℃, the ignition temperature is 180℃, and the baking time is 15 to 20 minutes. When the surface of the moon cake is baked for about 7 minutes, the moon cake is taken out and cooled to 50℃, and the egg liquid is brushed twice; After brushing the finished liquid, put it into the oven again and bake it at 200℃ and 180℃ for about 10 minute, and then take it out when the surface of the moon cake is golden yellow.