1. Dough material: 100 grams of flour, 75 grams of inverted syrup, 5 grams of milk powder, 1 gram of soap, 25 grams of corn oil Filling: 432 grams of commercially available bean paste filling, 6 salted egg yolks Surface decoration: appropriate amount of whole egg liquid
2. Pour the invert syrup into a large bowl, add liquid water, and mix well. Add corn oil and mix well.
3. Pour in the flour and milk powder, make a dough, and let stand for 1 hour
4. The egg yolk is divided into four, take 18 grams of red bean paste, round it, press a small hole in the middle, put 1/4 egg yolk, wrap it up,
5. Closed spheronization. All done and set aside
6. Divide the dough into 9 g each. Take a piece, press it into a round piece, put in the filling,
7. Wrap up and close the mouth round. After wrapping them one by one, put a small amount of flour into the moon cake mold, shake it evenly, and pour it out. Put in the wrapped ball,
8. Buckle on the table, push down the handle, and compact. Lift the mold and gently push out the moon cake
9. Put the mooncakes in a baking tray, spray water on the surface, put them in a preheated 180 degree oven, bake for about 5 minutes, and take out after setting. Brush the egg liquid on the surface, then put it back in the oven, continue to bake for about 15-20 minutes, the surface will be golden and ready to go out of the oven. After cooling completely, package and store
Tips:The skin filling ratio here is 3:7, and 30 grams of small moon cakes are made. The amount of filling = the amount of bean paste and egg yolk.
You don’t need to spray too much water on the surface. You only need to moisten the dry powder on the surface to make a mooncake and leave it for two days.
