1. Weigh the syrup and mix well with liquid water.
2. Add peanut oil and mix with egg soy.
3. Sift in the all-purpose flour.
4. Use a spatula to mix well until there is no powder.
5. Put it on the plastic wrap and let it stand for 30 minutes.
6. Weigh 40 grams of mooncake filling and knead it for later use.
7. Divide the awake crust into 20 g portions.
8. Flatten it with a scraper, wrap the mooncake filling, turn it with your left hand, push it up with your right hand, and tighten it. (Ignore that I am left-handed)
9.
Prepare a 60g jade rabbit mold, roll a little moon cake powder on the surface to prevent sticking, and put it in the moon cake mold.
10. Put it on the baking tray and press it down a little harder
11. This can make 21 moon cakes of 60 grams.
12. Prepare two watering cans, one for water and the other for egg liquid.
13. The oven is preheated up and down 200 degrees, the upper heat is 200, and the lower heat is 190. Before the mooncakes are put into the oven, spray clear water first, and don't use too much. Bake for 5 minutes to set the shape, spray with egg mixture, and continue to bake for 15 minutes. It can be packaged when it is out of the oven and let cool.
Tips:This mold can also be made into 50 grams, but the finished product is not so high. The finished products are packed in a 75-gram box. The blending of this egg liquid: 1 to 1, the egg yolk and water are then filtered and then filled into the pot.
