1. Make the skin first, pour the inverted syrup, alkaline water, and peanut oil into a bowl and stir evenly
2. Sift in low powder and mix well
3. Mix into a dough, cover with plastic wrap and prohibit for 1 hour
4. The ratio of the crust to the filling is 3:7 or 2:8. For the sake of calculation, my crust is 20 grams and the filling is 55 grams (75 grams is a mold). Weigh them separately and round them.
5. Peel off a piece of plastic wrap and press it into a round piece
6. Put the red bean paste in the middle
7. Use plastic wrap to wrap the red bean paste with noodles, don’t leak the stuffing
8. Wrap it and roll it in the flour pile to stick a little bit of dry powder
9. Then turn into the moon cake sharpener
10. Press the cake mold in the baking tray, and the initial shape of a moon cake is ready
11. Do it all well, spray some water before the test to prevent dryness and cracking
12. Bake at 180°C for 5 minutes in the preheated oven, then take out the surface of the mooncakes and brush with egg yolk liquid, then bake at 160°C for 15 minutes, let cool and seal for one to two days after returning to the oil.
