The practice of Guangdong moon cakes is the traditional Cantonese moon cakes.

1. Mix the moon cake syrup, scooped water, salad oil and low-gluten flour, stir them evenly, knead them into dough, wrap them with plastic wrap and let them stand for one hour.

2. Steam the salted egg yolk, divide the mooncake stuffing into small balls, squash the mooncake stuffing, wrap it with salted egg yolk and knead it evenly for later use.

3. Divide the proofed mooncake skin into about 20g dough, knead it into a ball, flatten it, add the stuffing, wrap it, close it and knead it into a circle.

4. Put the moon cake embryo into the moon cake mold, press it hard, push it out, and bake it in the oven for about 20 minutes.