What is the ratio for making mooncake crust?

A. Crust:

Medium flour 165g (regular flour)

Converted syrup 116g (recommended brand: Swire)

Peanut oil

50g (peanut oil is more fragrant, if you don't have it you can also use other salad oil as an alternative, but peanut oil is the most effective)

Saline 4g (recommended online shopping, usually 10g a dollar)

Custard powder 4g (no can add)

B, filling:

Salted egg yolks

7-8g × 20 (recommended to buy the whole egg directly in the market to go home and peel their own, vacuum-packed salty hard)

White Lotus Seed Paste

27-28g × 20 = 540-560g (recommended brands: Shunnan, Likoufu)

White Lotus Seed Paste

27-28g × 20 = 540-560g (recommended brands: Shunnan, Likoufu)

Shunnan, Likoufu) Likoufu)

C. Surface egg wash:

Egg yolk 1pc

Egg white 1/4pc (about 8g)

Lye water: can be prepared by using edible soda and water 1:3 or 1g baking soda + 10g water. Mooncake crust recipe:

Combine the white syrup, lye, oil and flour little by little, and make a dough.

The ratio of flour, white syrup, alkaline water and oil is 5:4:1.4:1. I hope my answer is helpful.