1. First mix the inverted syrup and alkaline water evenly, then pour in the corn oil, beat evenly with egg whipping, and it will become thick.
2. Pour the flour into the syrup, mix it with a spatula, and then grab it with your hands until there is no dry powder.
3. Put it in a fresh-keeping bag and let it stand for about 1 hour. It is not recommended to leave the crust overnight, as it will become too hard.
4. I wrapped the 7:3 ratio. The egg yolk and lotus seed paste together weighed 35 grams of a dumpling, and the lotus seed paste was squashed first (the image of red bean paste is used here).
5. Wrap the egg yolk and tighten it up. My egg yolk is a small Jin Qixiang, usually soaked in oil for 2 days in advance, and then wrapped directly without baking, the finished egg yolk has obvious oiliness.
6. Take 15 grams of pie crust, squeeze it, pack it into stuffing, put it away and seal it, push it evenly, it looks great~
7. Use Xuechu’s 50g moon cake mold, put in the dry powder, shake out the excess, put in the moon cake embryo, cover it and it will be out of the mold.
8. After everything is done, spray a thin layer of water to prevent the moon cakes from cracking.
9. The upper and lower tubes of the ACA oven are preheated at 175 degrees, put in the middle layer and bake for 5 minutes to set the shape. After brushing the egg mixture, put it in the oven and bake for 10 minutes.
10. Place the baked mooncakes to cool thoroughly and seal them back to the oil for consumption
