1. Pour the invert syrup, corn oil, and soap into a clean stainless steel basin
2. Stir evenly with a spatula
3. Add milk powder and custard powder in another bowl
4. Add the flour and mix well
5. Sift all the flours together and sift into the stirred syrup
6. Stir evenly with a spatula
7. Put the kneaded dough into the fresh-keeping bag and let it rest for 20 minutes
8. Before putting the salted egg yolk on the baking tray, spray it with white wine, and bake it at 150°C for 3 minutes, and then spray the white wine again to remove the fishy smell.
9. Egg yolk and mung bean paste total about 30 grams
10. Wrap the egg yolks with mung bean paste, reunite them into round balls, cover them with plastic wrap and set aside
11. Divide the dough into a ball about 25 grams, knead it into round pieces with your hands, wrap the red bean paste filling with a push bag method, knead it into a ball, and dip it in the cake powder
12. Put it into the moon cake mold, flatten and push out
13. Spray pure water on the mooncake blanks (so that the mooncakes will crack when they are baked), heat up and down at 150°C, bake them for 10 minutes, remove and brush with a thin layer of egg yolk, put them in the oven and bake them for about 15 minutes. Take out and let cool
14. The baked mooncakes should be covered with plastic wrap or put in a closed container to return the oil, because the mooncakes just out of the oven will be very hard and you can eat them in about 24 hours. This is a good moon cake
Tips:It’s best to use low-gluten flour. For the medium-gluten one, I didn’t make it last time. It was very hard. I don’t know why.
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