1. Syrup and liquid water, mix well
2. Add salad oil and mix well
3. Add low flour and mix into a dough (don't knead too much and mix into a dough), and wrap the cling film to relax for 1 hour
4. Divide the crust and the filling. Take a 50g mooncake as an example. The ratio is 2 to 8 (the crust is 10g and the filling is 40). Novices can be 3 to 7 (the crust is 15g and the filling is 35g)
5. Put the leather bag into the filling and slowly close the mouth with the tiger's mouth until all the filling is covered
6. Use a mooncake mold to shape it
7. Spray a small amount of water on the surface and bake at 170 degrees until it is a little colored. Take it out and wait until the mooncakes are not very hot before brushing with egg yolk.
8. Continue to bake until the surface is golden brown
1 If you want to wrap the egg yolks in, the egg yolks are roasted in advance until they are half-cooked and cooled before being wrapped in filling
2 When brushing the egg liquid, you can use a small amount for many times, not a lot of brushes all at once
3 Cantonese-style mooncakes are baked and cooled and sealed and stored for two or three days before being eaten after returning to the oil.