1. Weigh all materials first;
2. Stir the syrup and alkaline water with a stirring rod, then add peanut oil and mix well;
3. The moon cake powder is sieved several times and added, continue to mix well, use a spatula to form a dough, wrap it with plastic wrap, and put it in the refrigerator to stand for 1-2 hours;
4. Duck egg yolks are soaked in oil overnight;
5. Bake in the oven at 160 degrees for 8 minutes;
6. Weigh the egg yolk and lotus seed paste filling, a total of 44 grams each, a total of 10, wrap the egg yolk with lotus paste;
7. Five-ren filling is also called good, each 44 grams, a total of 10;
8. Divide the resting dough into 15 grams each, a total of 20 pieces;
9. Packing stuffing: place the stuffing on the dough, turn it over, slowly push the dough down, halfway down, and then push it up slowly with a tiger’s mouth until it wraps the whole stuffing;
10. Wrap all moon cakes in turn;
11. Moon cake molds and moon cakes are dipped in powder and carved on a baking sheet lined with baking paper;
12. Put it into the oven preheated to 180 degrees, spray some water before baking, bake it for 5 minutes, brush with a layer of egg yolk, and continue to bake for 12-15 minutes;
13. After the moon cake is cooled, put it into the moon cake tray, add a bag of deoxidizer, and seal it with a sealing machine for storage. After the moon cake returns to the oil, it can be eaten or given away.
Tips:1. The moon cake mold is 63 grams;
2. Make 10 lotus seed paste and 10 five-ren fillings;
3. The lotus seed paste filling contains a lot of oil, so the moon cake will return to the oil the next day (I made the filling myself);
4. The five-ren filling contains less oil, and it took 3 or 4 days for the mooncakes to return to the oil (I made the filling myself);
5. Such homemade moon cakes can be stored at room temperature for at least 5 days.
