Cantaloupe Filling Mooncakes
1.
Pour the syrup and corn oil into the basin
2.
Pour in the sight water and stir evenly
3.
Pour the flour
4.
There is no dry powder to stir with chopsticks
5.
Knead the dough again and let it sit for an hour
6.
After it is not sticky, divide it into 20g pieces and round it
7.
The ready-made cantaloupe filling is also divided into 30 g pieces and rounded
8.
Take a piece of leather and press it into a small cake
9.
Put on the filling
10.
Closed spheronization
11.
Put it on the case and buckle it with a mold
12.
Click to demold
13.
Put it on the baking tray after it's done
14.
Put it in the middle of the oven and set the oven to 180 degrees
15.
Bake for five minutes, take it out and brush with egg wash, and bake for another 10 minutes.
16.
Bake for a total of 15 minutes.
Tips:
This is a freshly baked moon cake, it's better to put it in one or two days after returning to the oil to eat it better.