1. Prepare materials
2. flour
3. Syrup, oil, liquid soap, mix and stir evenly
4. Add the sifted flour and knead well
5. Cover with plastic wrap and leave it for about an hour
6. The noodles and red bean paste are weighed separately. My moon cake mold is 50 grams, so the dough is 20 grams, and the bean paste is 30 grams. The above ingredients can make 10 moon cakes of 50 grams.
7. The mooncake crust is gently flattened with your hands, and covered with bean paste
8. Close slowly
9. Put the dry powder in the mold, shake it, and pour it out. In order to prevent the moon cake from sticking to the mold and make it easy to demold, put the wrapped moon cake into the mold and press it downwards, and the moon cake will come out
10. The oven is preheated at 170 degrees. Because of the use of dry powder, the surface of the mooncake should be sprayed with water. Bake it in the oven for 5 minutes and then set it.
Tips:1. Fry the dry powder in advance and let cool for later use
2. Personally, I think it’s better to make the mooncakes according to the ratio. The mooncakes made this time have a thicker crust.
3. Since it is the first time to make mooncakes, my family ate one mooncake before returning to the oil. The children said it was very delicious.
