Stir the flour, syrup, vegetable butter, custard powder and alkaline water together, and place it in a ventilated place for about 2 hours, until the batter is not sticky and can be formed into a dough.
Dump the stuffing into 60g small balls.
Fold the dough into 1/2 of the palm of your hand and place the filling. Be sure to wrap it tightly. Hold the crust with your left hand, and gently press the filling with your right thumb. Slowly rotate both hands symmetrically until the crust fully covers the filling.
Sprinkle flour into the mold, shake it off, put the mooncake dough into the mold and gently press to flatten it. Knock the mold to the left and right, knock it loose and pour it out . Then use a brush to remove excess flour from the surface.
Preheat the oven to 200 degrees, put the mooncake in and bake for 5 minutes, take it out, lightly brush a layer of egg yolk liquid, adjust to 180 degrees, bake for 10-15 minutes, and take it out after it turns golden brown!
