How to make Cantonese-style mooncakes

• 

  1. Stir inverted syrup + water + peanut oil evenly

• 

  2.Pour in low-gluten flour and mix evenly

• 

  3.Cover with plastic wrap and let stand for 1 hour

• 

  4. While the mooncake skin is resting, divide the fillings you prepared according to the ratio of 3:7 (for example, for 100 grams of mooncake, if you press 3:7, the skin will be 30 grams , filling 70 grams)

• 

  5.Sprinkle some flour on the chopping board and dip your hands into some flour to prevent If sticky, take a piece of pie crust and flatten it, wrap it in the filling, let the dough slowly wrap around the filling, and close the mouth

• 

  6.Sprinkle some flour into the mold to prevent sticking (put it into the mold, shake the flour around to make the flour adhere to the mold, and pour out the excess flour)

• 

  7. Then preheat the oven to 180 degrees and bake for 10 minutes.After the pattern is set, take it out and put a layer of egg liquid on the surface of the mooncake, then put it in Bake in the oven until golden brown