Cantonese-style Lotus Seed Paste Moon Cake
1.
Add appropriate amount of water to the alkaline surface 1:3
2.
Put the flour in the oven at 180 degrees and bake for 5 minutes.
3.
Add invert syrup.
4.
Add peanut oil.
5.
Add alkaline water
6.
Stir well.
7.
Add milk powder.
8.
Add medium flour.
9.
Stir well.
10.
Knead into dough.
11.
Wake up in the refrigerator for 1 hour.
12.
Divide into about 20 grams of pasta.
13.
Flatten the dough with your hands.
14.
Add 40 grams of filling.
15.
Package round.
16.
Roll in flour and pat off excess flour.
17.
Put it in the mold.
18.
Gently press down on the handle.
19.
Change flower slices and continue to make various moon cakes.
20.
Spray water on the surface.
21.
Bake at 200°C for 5 minutes after preheating the oven.
22.
Take out the surface and brush the egg yolk.
23.
Bake at 180 degrees for 15-20 minutes.
Tips:
1. There must be liquid water. (If you can't buy soap water, buy edible soda in the market, that is, soda noodles, one gram of soda noodles with 3 grams of water)
2. Brush the egg liquid. Be sure to use a fine-bristle brush to get a little less egg liquid, scrape off the excess egg liquid on the side of the bowl before brushing, and only sweep the protruding areas on the surface of the moon cake, so that the moon cake will be beautiful. The rest of the operations are the same.
3. Cantonese-style mooncakes have anti-oil time, and it will be better to eat after 2-3 days.
