1. Pour the inverted syrup into a bowl and stir to make fine small bubbles
2. Add corn oil and mix well
3. Add moon cake premix powder, mix well
4. Cover with plastic wrap and let stand for 30 minutes
5. At this time, you can prepare the filling and divide the homemade red bean paste into small balls of 30 grams each
6. After the mooncake skin has been set aside, knead it into a strip and divide it into small balls of 20 grams each
7. Place the mooncake skin in the palm of your hand and squeeze it with the other hand
8. Put a bean paste filling
9. Place it on the tiger’s mouth and slowly push up the skin
10. Until the mooncake wrapper wraps the bean paste filling, the mouth is facing down
11. Press and shape with moon cake mold (the powder is evenly glued in the mold)
12. Put it into the preheated oven and bake at 180 degrees for 10 minutes
13. Take out and cool, brush the egg mixture, and bake for another 25 minutes
14. After roasting, take it out, and keep it in the refrigerator after it has cooled completely. The oil can be returned for about 24 hours, and it tastes better after the oil is returned.
Tips:1. Before using the moon cake mold, let the mold evenly stick with powder to prevent sticking
2. The 50g moon cake mold I used
3. The temperature of my oven is low, the original recipe is 170 degrees, and it will be ready for 10 minutes before and after each.
