1. Prepare the dough
2. Pour the invert syrup and alkaline water into a large bowl
3. Stir well
4. Add corn oil
5. Stir well
6. Pour the flour and milk powder
7. Adjust into moderately firm dough and let stand for 1 hour
8. Prepare the filling and egg mixture
9. Divide the yolk into four
10. Take 18 grams of red bean paste and press a small hole in the middle
11. Put in 1/4 egg yolk
12. Wrap up like dumplings
13. Closed spheronization
14. All done and set aside
15. Divide the loosened dough into 9 grams each
16. Take a tablet and press it into a circle
17. Put the filling
18. Push up the edge of the dough
19. Closed spheronization
20. Pack all
21. Put a small amount of flour into the moon cake mold, shake it evenly, and pour it out
22. Put in the moon cake
23. Buckle the moon cake mold on the table, push down the handle, and compact
24. Lift the mold and roll out the moon cake
25. Put the mooncakes on the baking tray, spray water on the surface, put them into the preheated 180 degree oven, bake for about 5-8 minutes,
26. After setting the shape, take it out, brush the egg mixture, put it back in the oven, and bake for about 15-20 minutes.
27. Golden surface, baked
28. After cooling completely, package and save
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, just wet the dry powder on the surface.
The finished moon cakes are left for two days, and they are more delicious after returning to the oil
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