1. First make the filling, put the glutinous rice flour in a pot, turn on a low heat, and fry until the glutinous rice flour emits a fragrance and the color turns slightly yellow. Let cool for later
2. The butter is softened in advance, add the powdered sugar, put it in the cook machine and mix well
3. Add eggs (100 grams after removing the shell) into the stirred butter and continue to stir evenly
4. Then add the fried glutinous rice flour, milk powder, and coconut paste.
5. Put the stirred coconut filling in the refrigerator until the filling becomes hard and ready to use
6. Then prepare the dough materials, Cantonese-style mooncake premix powder, ghee, and syrup (note that the premix powder can be mixed without water)
7. Stir the ghee and invert syrup first
8. Add moon cake premix powder
9. Use a spatula to mix the dough evenly, preferably until the dough is very shiny
10. Then cover the dough with plastic wrap and relax for 1 hour
11. Weigh the coconut filling and dough separately. Weigh the loose dough, 20 grams each, and 43 grams coconut filling. It is best to cover the dough and the wrapped filling with plastic wrap
12. Take a portion of the dough and knead it repeatedly in your hands, then wrap the filling, try to make the dough close to the filling, make the dough thin and thick, and then pinch tightly.
13. The wrapped moon cake can be adjusted on your hand to make the dough more even, so that the pressed moon cake is not easy to show the filling
14. Roll the flour on the green moon cake, (not easy to be too much), put it into the mold and press
15. Place the finished mooncake in the baking tray
16. Preheat the oven and heat up and down to 200 degrees, raise the water spray can on the green mooncake and spray twice, (do not spray the pattern that will change before) put it in the middle of the oven and bake for 5 minutes
17. After taking it out and letting cool, brush the egg liquid! First squeeze the brush on the side of the bowl a few more times, and use a small amount of egg liquid to brush a layer on the pattern
18. Then adjust the oven temperature to 180 degrees, heat the middle layer up and down and bake for about 15 minutes, and a plate of beautiful moon cakes is ready!
19. The finished picture, due to time, the mooncakes have been baked and have not yet returned to the oil! Excuse me
Tips:Tips: The temperature of the oven is different, so the baking temperature should be based on the temperature of your own oven. Some friends often say that the baked mooncakes are sluggish. In fact, the temperature of the oven is too low. If you make 50 grams of mooncakes, you can make dough 15 grams, 35 grams of filling, 20 grams of dough if you are struggling to shape it, mooncakes with 30 grams of filling are generally ready to be eaten after 3 days of oil return. Try to wrap them up during the oil return period. The taste will be very moist when you eat!
