2. Mix 3g of converted syrup, 1g of vegetable oil and 4g of scooped water evenly.

3. mix dough. Pour the stirred liquid into the flour, stir until there is no dry powder, and then knead it into a smooth dough by hand.

4. wake up. Cover the dough with plastic wrap and wake it for at least an hour.

5. Divide the mooncake skin and stuffing equally. Generally, the ratio of mooncake skin to stuffing is 2: 8, 3: 7 and 4: 6, which is based on personal preference. Mine is a 75g mold. The stuffing is 5g each and the mooncake skin is 25g each.

6. Take a filling, wrap it in the moon cake skin, knead it round, put it in the moon cake mold, press the handle with your mouth down, then lift the moon cake mold, and push the moon cake embryo out on the baking tray with oiled paper.

7. Preheat the oven for 1 minutes at 18 degrees, bake it for 15 minutes from top to bottom, take it out for 5 minutes, brush the egg liquid, and mix the egg liquid with 1 yolk and 1/3 protein, then bake it in the oven for 5 minutes.