Mocha coffee mooncake

1. Mix black sugar syrup and corn oil evenly until emulsified, then add water and stir evenly.

2. Add flour and stir evenly.

3. Cake crust? Okay, cover with plastic wrap and refrigerate for about 3 hours to relax.

4. After the time is up, take out the crust and divide it into 25 gram portions.

5. Divide the coffee mooncake filling into small portions of 60 grams each.

6. Take out a crust and press it thin.

7. Wrap in the filling.

8. Reunion.

9. Put it into the mold, press out the pattern, and place it in the baking tray.

10. Finish in sequence, spray water, and place in a preheated oven, middle layer, 180 degrees, and bake for 20 minutes (first bake for two minutes to set, then cover with tin foil to avoid too dark coloring).