1. Prepare all the materials.
2. Prepare a large container, put in invert sugar, soap, peanut oil, and beat evenly with a whisk.
3. Sift the flour and milk powder and put them in the whipped bowl
4. Stir constantly with a rubber spatula. Don't turn around and stir like cooking.
5. It looks like this after mixing, and it's relatively moist.
6. Cover with plastic wrap and put it in the refrigerator for one hour.
7. Prepare the fillings. Mine is an 80g mold, and my husband likes to eat thicker skin, so I use 35g for the skin and 45g for the filling. Generally 80g is almost 30+50. That is 30g skin and 50g filling. You can adjust it to your liking.
8. Take an egg yolk and wrap the egg yolk with stuffing to form small balls.
9. Wrap the pie crust. When wrapping, push up slowly with a tiger’s mouth to cover the entire filling.
10. Wrap all the fillings one by one. ok, you're done, ready to mold!
11. Sprinkle cooked glutinous rice flour or oil in the mold. The main purpose is to prevent moon cakes from sticking to the mold. Personally like to use oil. On the one hand, it can prevent the mold from sticking, and on the other hand, it will not dry and crack so easily when baking.
12. Put the moon cake ball into the mold and press tightly
13. Press firmly into the shape of the mooncake. Use a spray bottle to spray a little water on the surface of the mooncake to prevent it from cracking during baking.
14. Put it in the oven and heat it to 180 degrees at medium to low. Take it out after 10 minutes. At this time, the surface of the mooncake is a bit hard. Gently brush a layer of egg liquid on the surface. Continue to bake for about 5 minutes and brush again, this time brush the side of the mooncake with egg wash.
15. Continue to bake for 5-10 minutes, adjust the time according to the temper of your own oven.
16. That's it! The mooncakes just baked are not very tasty, they are relatively dry. It is recommended to leave it for two or three days. After the mooncake returns to the oil, the taste will be almost the same as the one bought outside.
17. Finished product
Tips:1. The egg yolk in the filling must be cooked first. The method is to first roll the salted egg yolk in the white wine, then put it in the oven, and the heat is 180 degrees at medium and low. About 5 minutes is enough, and it doesn’t need to be baked for long.
2. Be sure to include the weight of the egg yolk when preparing the filling!
