1. Stir the invert syrup, oil, soap and salt evenly
2. Sift in the sifted low-gluten flour
3. Stir evenly with a spatula, cover with plastic wrap and refrigerate for 1 hour
4. Divide into 13 doses, 15 grams each
5. How to make Cantonese cream coconut mooncakes
6. Push slowly with a tiger’s mouth to make the dough wrap the coconut filling
7. Sprinkle dry powder in the mold and pour it out, put the moon cake ball into the shape
8. Spray water on the surface and bake at 180 degrees for 5 minutes
9. Add 1 tablespoon of egg yolk to the egg white and beat evenly, and pat the surface of the mooncake with liquid egg yolk
10. Bake at 170 degrees for 15 minutes
Tips:Brush the egg yolk liquid is best to use a brush, the effect of silicone brush is not good;
If the coloring is not enough, you can move to the upper layer for coloring in the last 2 minutes;
After the mooncakes are baked, let them cool and seal for 1-2 days. They are best eaten after returning to the oil.
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