1. All materials are weighed well.
2. Put the inverted syrup into a large bowl, pour peanut oil and stir evenly, then add flour and stir with chopsticks.
3. If there is no dry flour, make it into a smooth dough by hand, cover it with plastic wrap and put it in the refrigerator for two hours.
4. Divide the filling into 20g balls (I used three types here: red bean paste, white kidney bean and pea paste), and divide the flour into 30g balls after waking up.
5. Take a dough and squash it into the bean paste.
6. Tighten up with a tiger's mouth.
7. flip over.
8. Sprinkle a little flour on the mold to prevent sticking, knead the mooncake into an oval shape and put it in the mold.
9. Press the pattern firmly.
10. Put it on a non-stick baking tray, and take a watering can to spray a little water on the moon cake surface to let the water vapor lightly fall on the moon cake surface to prevent the moon cake from drying out and cracking during baking. Remember not to spray directly on the moon cake surface.
11. Put it in the middle of the oven and bake it for 5 minutes and then take it out.
12. Beat an egg, add a little water, and brush a thin layer of egg liquid on the mooncake.
13. Brush the egg mixture and return to the oven to bake at 180 degrees for 15 minutes.
14. Take out and let cool.
15. Load the moon cake box.
16. Bagging.
17. seal.
18. Waiting for the oil to be returned, it is good to give it to someone to eat. First of all, there is no high sugar and high oil outside. The syrup, fillings, and the crust are all made by yourself, ensuring absolute cleanliness and hygiene. Every bite is assured.
