1. Put corn oil, invert syrup, and liquid soap in a large bowl.
2. Stir well.
3. Pour in flour and milk powder.
4. Knead into dough and let stand for half an hour.
5. The dough and the filling are divided into 16 parts, each of 50 grams of filling, and about 25 grams of moon cake crust.
6. Pack moon cakes.
7. Use the HELLO KITTY 75g round moon cake mold to shape it.
8. Place the mooncakes in the baking tray, one tray can fit exactly 16 pieces. Preheat the oven to 185°, spray water on the surface of the mooncake, and bake it in the middle layer of the oven for 10 minutes.
9. Take it out, brush the egg yolk liquid, put it in the oven again, and bake for 10 minutes.
10. The baked mooncakes will be kept for two or three days, and they will be more delicious after returning to the oil.
Tips:1 Make the five-ren fillings yourself, or you can buy commercially available fillings.
The 2 moon cakes are hard and dry when they are just baked, and they will taste better when they are left for three days.
3 Please set the baking temperature and time flexibly according to your own oven.
