1. Invert syrup, vegetable oil, and soap all add to the pot
2. Stir well with egg cream.
3. Add the flour, mix well, don't over-mix it, it's fine if there is no dry powder.
4. This state is fine
5. Put it in a fresh-keeping bag and relax at room temperature for 2 hours and 30 minutes
6. The loose crust is divided into 3:7 ratio (crust 3, filling 7), and then the crust is slowly wrapped in the filling.
7. The mooncake is sticky with a thin layer of dry powder, put it into the mold, and press it out
8. Bake at 165°C for 6 minutes, take out and brush the egg liquid (egg yolk liquid: one egg yolk plus a spoonful of water to sift) and bake at 150°C for 9 to 10 minutes.
9. After it is out of the oven, it is completely cooled and then bagged.
Tips:I didn't think about the recipe of po today, so the next steps will be completed in the past few days.
If you have any questions, you can add me hehuili7
