How to make fruity mooncakes

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  1. Mix inverted syrup, corn oil, and citrus water together, and stir evenly

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  2. Sift in the flour (I was lazy and just mixed everything together without sifting).Stir well and form a ball.Wrap it in plastic wrap/bag and let it rest.Hours

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  3.After waking up the dough, divide the dough and filling into small balls of 30g and 20g respectively

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  4.Press the skin flat and add filling, wrap it up and reunite it

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  5.This is what it looks like after the group is completed

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  6.Preheat the oven to 180 degrees, brush some oil on the mold and press it into shape

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  7. Brush some oil on the silicone paper, arrange the mooncakes, bake in the oven for 5 minutes and take them out

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  8.After cooling, brush with a layer of egg yolk.You can add a little bit of water (because the egg yolk is thicker) but don’t brush too much

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  9. Bake at 160 degrees for 12-15 minutes.In the middle, you can turn up the heat first to add color, then change the heat up and down and bake it out

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  10.Put the oil back in a cool place for two or three days and then put it into the box~

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  11.I make a 50g mini, very cute