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1
First stir the invert syrup and sour water evenly, then add the corn oil and stir evenly. -
2
Add flour and stir evenly. -
3
Knead the dough and let it rest, covered, for 1 hour. -
4
Divide into evenly sized balls and roll into balls. -
5
Make the bean paste filling into a ball. -
6
Wrap the bean paste filling in the dough and use the mooncake mold to take out the mooncake base. -
7
Preheat the oven for 5 to 10 minutes, set the upper heat to 170 degrees and the lower heat to 155 degrees, and bake for 20 minutes. -
8
The mooncakes are freshly baked, golden in color, sweet and delicious. -
9
It will taste better after two days of oil recovery.