1. Invert syrup, liquid soap, peanut oil and mix well
2. Pour in all-purpose flour
3. Mix well into a dough
4. Wrap with plastic wrap and relax for more than 2 hours at room temperature
5. Take out the loose flour
6. Using a 50g mold, divide the crust and filling according to the ratio of 3:7. 15 grams of leather. Weigh the stuffing ingredients. Round up and set aside
7. The filling weighs 35g (including the weight of the egg yolk), and the egg yolk is wrapped in the weighed lotus seed paste. Pinch the skin flat in your hands. Put the fillings on, push the dough up carefully with a tiger's mouth, arrange it and close it so that there are no gaps, and round it.
8. All the mooncakes are pressed and put into the baking tray. Preheat the oven at 200 degrees and bake at 200 degrees. Bake in the oven for 5 minutes, after the pattern is finalized, take out and brush with a thin layer of egg yolk water, then put it in the oven and bake for about 15 minutes
9.
Tips:For the egg yolk water used for brushing the surface, use a brush to light the surface of the mooncake, which should be less than more. Please put the finished moon cakes in a fresh-keeping bag for about 2 days, commonly known as "returning oil"; the feeling of returning the oil is the best. For the syrup, I use "Tai Koo" syrup. Homemade is not recommended.
