1. Combine the inverted syrup, inkstone, and peanut oil, and stir well.
2. Pour in low-gluten flour and make a dough
3. Cover with lid or insurance film to wake up for 1 hour
4. Divide the dough into 19-gram small doughs and knead them into round balls, making a total of 12 pieces. Cover with plastic wrap.
5. Divide the mooncake filling into 31 gram balls, also 12
6. Flatten the mooncake crust and place the mooncake filling on the crust
7. Push up a little bit with a tiger’s mouth to wrap the filling
8. And then roll it into a big ball
9. Dip the mold with a little starch to prevent it from sticking, and gently put the big round ball in
10. Press upside down on the baking tray, gently press the mold, push out the moon cake, and spray a little water
11. Preheat at 200 degrees, bake for 5 minutes, set shape
12. Brush the egg yolk liquid and continue to put it in the oven at 180 degrees for 20 minutes
13. Take out and let cool
14. Put it in a plastic bag to return the oil, because the baked mooncakes are hard and you can’t eat them
15. The mooncakes will soften in about one night and you can eat them
16. Very fragrant
17. But don’t eat too much every time
Tips:1 I use a 50-gram mold, and the crust can range from 15 to 25 grams. Novices recommend 25 grams of crust. I don't like thin crusts, so I used 19 grams.
2 Adjust the temperature and time appropriately according to your own oven. The thicker the crust, the longer the time should be. On the contrary, shorten the time. When the mooncake is golden in color and the oven emits fragrance, you can basically turn off the fire.
3Do not brush too much egg yolk liquid, just brush a thin layer on the raised part, otherwise it will affect the image
