Ingredients: 150g low-gluten flour for nine moon cakes, 60ml vegetable oil, invert syrup 150ml, custard powder 1 tablespoon (not preserved), edible water 1/2 tablespoons, SP emulsifier 1/3 tablespoons, and stuffing 9000. After soaking, the weight is doubled, that is, 800g), yellow sugar/sliced sugar/granulated sugar 200g, and vegetable oil 60ml. Practice: 1. Soak lotus seeds for 4 hours or overnight. 2. After pouring water, stir the lotus seeds into lotus paste with a blender. 3. Heat a red pot, add oil, stir-fry lotus seed paste over low heat until the water evaporates, add sugar and stir-fry until dry. Salted egg yolk can be treated: marinate with a little Shaoxing wine and bake in the oven 160 degrees for about 8 minutes until cooked. Bake it in oil. Bake for about 15 ~ 18 minutes. Note: 1. The specific weight of moon cake stuffing depends on the size of each cake mold. I use a large plastic mold, and the ratio of crust to filling is 1: 2, that is, 50 grams of crust and 100 grams of filling; 2. The skin of the freshly baked moon cake will be hard, and it will be eaten for two days until the moon cake returns oil and the skin becomes soft; 3. The function of 3.SP emulsifier is to make the oil and syrup easily and fully mixed in a very short time, make the mooncake skin soft and return oil faster. If not, it doesn't matter. 4. If there is no invert syrup, you can also make your own materials according to the following methods: sugar 1.500g, water 160th, 3 tablespoons of lemon juice (or white vinegar), 2. 1g of baking soda, and water 10g. Practice: 1. Boil the first part of the material about 20%. 2. Add a second portion of baking soda water after leaving the fire, and it will not crystallize after cooling.