1. Prepare ingredients: moon cake premix powder, bean paste filling, invert syrup, peanut oil
2. Weigh peanut oil and invert syrup
3. Emulsify uniformly
4. Sift into Cantonese-style moon cake premix powder
5. Knead into a ball and let stand for 2 hours for later use
6. The 50g moon cake mold I used, skin: filling = 2:3, that is 20 grams of moon cake skin, 30 grams of red bean paste
7. Take a portion of the skin, flatten it, and put in a bean paste
8. Push the bag while turning, wrap the bean paste filling with the dough a little bit, pay attention to the force evenly, to prevent uneven thickness
9. Sealed
10. Brush a layer of flour in the mold to prevent sticking
11. Put in the wrapped moon cakes
12. Just press the shape on the baking tray
13. Spray water mist on the surface of moon cake
14. Put it into the preheated 200 degree oven, middle level, bake for 5 minutes
15. After taking it out, brush the surface with a layer of egg yolk water (one egg yolk + 1 tbsp water and stir well), continue to put it in the oven, and bake for about 15 minutes
16. The freshly baked mooncakes are relatively hard, so they will be delicious after being left at room temperature for two or three days before returning to the oil.
Tips:1. The moon cake pre-mixed powder I use contains alkali, so there is no need to add liquid soap. If you use ordinary flour or low powder, you need to add liquid water about 2% of the inverted syrup.
2. The baking temperature and time should be adjusted according to your own oven temperament
