2. Divide the red bean paste into about 55g portions, and knead them round;
3. Add the scooped water into invert syrup and stir evenly, then add peanut oil and stir evenly, pour in low flour and stir evenly to make dough, let it stand for 1 hour, and then divide the dough into about 30g portions;
4. Take a portion of dough, push it into a round cake slice by hand, add the bean paste filling, and slowly push the cake crust from bottom to top until the red bean paste is completely wrapped;
5, with a little powder, round;
6. Put it into the moon cake mold and compact it hard;
7. Then squeeze it out on a baking tray;
8. Spray clear water on the moon cake blank;
9. Put it in an oven preheated to 200 degrees, bake it in the middle layer for 5 minutes, take it out, evenly coat it with egg liquid, put it back in the oven, and bake it for 15 minutes;
10, baking until the surface is golden, and then baking;
1 1. After cooling, keep it well, return oil for about 3 days, and you can eat it.