1. Add 1 gram of soap to 75 grams of invert syrup and mix well, then add 25 grams of salad oil and mix well.
2. Add 100 grams of all-purpose flour and 5 grams of milk powder and mix.
3. Stir evenly to form a dough, and place in the refrigerator for 2-3 hours. The total weight of the dough is about 200 grams, which can make 10 moon cakes.
4. Prepare salted egg yolks. Each yolk weighs about 15 grams.
5. Prepare homemade red bean paste.
6. Weigh a red bean paste weighing about 15 grams and wrap an egg yolk flat, with a total weight of about 30 grams.
7. Divide the dough into 10 small dough pieces of about 20 grams.
8. Take a dough and press it flat, and put a bean paste and egg yolk filling.
9. Place it on the palm of your hand and slowly push the crust upwards until the crust completely covers the filling.
10. Roll it in flour, rub it with your palms, and put it in a 50-gram moon cake mold.
11. Press the pattern directly on the baking tray with tin foil.
12. Do everything and place it on the baking tray at a distance. Spray a thin layer of water on the surface of the mooncake.
13. Preheat the oven at 180 degrees, place the middle layer on the baking tray, and bake on the upper and lower fire for about 5 minutes, the mooncake pattern is finalized, take out and brush a thin layer of egg yolk evenly.
14. Continue to bake for about 20 minutes until the surface of the mooncake is golden. The surface of the freshly baked mooncake is dry and hard.
15. Let the baked mooncakes cool completely and wait for the oil to return. Within 1-2 days, the surface of the mooncakes is soft and shiny.
16. Finished picture.
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. Brush the egg yolk liquid evenly, only a thin layer.
3. The surface of the freshly baked moon cake is dry and hard, and the moon cake will become soft and shiny after leaving it for 1-2 days.
4. Homemade moon cakes are free of additives and have a short shelf life. After returning to the oil, they can be stored in the refrigerator and eaten as soon as possible.
5. I use 50 grams of moon cake mold, the ratio of snow crust to filling is 2:3, 20 grams of pastry crust, and 30 grams of filling.
6. I use the whole egg yolk. If it feels bad, you can use half. The total weight of egg yolk and bean paste is 30 grams.
