1. Pour the conversion syrup peanut oil liquid into the bowl.
2. Stir evenly with egg extract, be sure to mix well.
3. Sift in low powder.
4. Knead it by hand or mix it with a spatula, put it in a fresh-keeping bag and relax at room temperature for 2-3 hours.
5. The honey beans and red bean paste weighed 43 grams.
6. Knead into a ball.
7. Divide the awake dough into 10 portions.
8. Around 19 grams per serving.
9. Take a dough and flatten it into a round shape and place a red bean paste with honey bean paste.
10. Use the tiger's mouth to push up and wrap it evenly.
11. Roll a layer of cornstarch lightly.
12. Put it into the moon cake mold.
13. Press out a moon cake and spray a little water before putting it in the oven.
14. Preheat the oven in advance, bake the middle layer at 180°C for about 5 minutes, and take out the mooncakes after they are shaped.
15. Add a little bit of water to the egg yolk and stir well. Use a soft-bristled brush to brush the egg liquid, not a silicone brush.
16. Use a soft brush on the side of the bowl to remove the excess egg yolk, and brush it thinly on the mooncakes (it must be thin, too much egg yolk will make the pattern unclear)
17. Put it in the middle of the oven at 180℃ for about 15 minutes (time and temperature are for reference only)
18. The freshly baked mooncakes are very soft and do not move. They will become hard when they cool down. After they have been completely cooled, they should be sealed and stored for oil return.
19. The oil returned in two days, and the color of the mooncakes after returning to the oil is even more beautiful!
20. Cut it up~ Let's eat!
Tips:Just apply a thin layer of egg yolk liquid, and be sure not to be too greedy.
