1. Pour in the salad oil and invert syrup. Stir well with a spatula. Add milk and stir well.
2. Sift in the flour. Use a spatula to mix into a dough, cover with plastic wrap, and refrigerate for one hour. Divide the red bean paste into 20 grams each, and the mooncake skin into 24 grams each, knead them into a ball, arrange them one by one.
3. Take a piece of pie crust, thin it with the palm of your hand, put in the red bean filling, use the tiger's mouth to slowly push the crust up until the crust completely covers the filling. Put the wrapped spherical moon cake into the moon cake mold, press the spring of the moon cake on the moon cake for 3 seconds, and then push it out, the moon cake is formed. Before baking, spray a layer of water on the surface of the moon cake, then put it in the oven, heat up to 180 degrees, lower the heat to 160 degrees, and bake for 5 minutes. After the moon cake is shaped, take it out, and evenly brush the surface with the prepared egg yolk water before putting it Put it in the oven and bake at the same temperature for 10 minutes.
Tips:1. The crust should not be too thick, and the ratio to the filling should be 2:8. If the crust is too thick, it will be easily deformed during baking, and the pattern will naturally be out of shape.
2. The crust of the mooncakes just baked is very dry and hard. After cooling, it is sealed and placed for a period of time, the crust will gradually become softer, and the surface will also have a layer of oily luster. This process is called "oil return".
