1. The above recipe is suitable for 10 moon cakes in a 50g mold
2. Take a clean container, pour the corn oil and invert syrup together, mix well, and let stand for 2 minutes to see the mixed state. It is very viscous. Use a whisk to draw lines.
3. Sift the moon cake mix powder and add
4. Use a spatula to mix the flour and sugar oil, press and mix until you can't see the dry powder
5. Take out the dough, wrap it in plastic wrap, and relax at room temperature for 1-2 hours
6. Roll the salted egg yolk in the white wine to remove the smell and put it in the oven at 150 degrees and bake for 8 minutes
7. Weigh the lotus paste filling and egg yolk together and divide into 35 g portions
8. Flatten the lotus paste filling and wrap in salted egg yolk
9. Roll into a ball, that is, indentation, wrap it with plastic wrap for later use
10. Cut the loosened dough into 15 grams each and knead it into a circle
11. Press the pastry into a thick, thin pastry around the sides, and put in the lotus paste filling
12. Press the filling with the right hand, turn the crust with the left hand to close the mouth, and round it
13. Brush the inner wall of the mold with a little flour, put the wrapped round cake dough into the mold with the smooth side facing in, and the closed mouth facing out. Press gently with your hands to flatten the mold on the baking tray, and gently press to squeeze out the moon cake.
14. Preheat the oven to 200 degrees, bake for 5 minutes and take it out. Brush a thin layer of egg yolk
15. Bake in the oven again for 15 minutes, and let cool
16. Wait patiently for the oil to return.
Tips:I used 3:7 for the ratio of mooncake crust and filling. If you like thin crust and big filling, you can adjust 2:8.
2 The surface of the freshly baked round cake is dry and hard, and it will become oily and delicious only after the oil is returned.
