1. Mix the invert syrup, liquid soap, and peanut oil evenly. Be sure to mix well
2. Sift the medium powder into a basin
3. Use a spatula to mix it in a tumbling manner. Mix until you can't see the dry powder, then knead it into a dough with your hands, remember not to over-mix
4. After mixing well, put it into a fresh-keeping bag and relax for more than 2 hours
5. When the dough is loose, let's make mooncake fillings and mix the pork floss and lotus seed paste thoroughly. You can wear disposable gloves with your hands to grasp them.
6. After mixing, use 45 grams as one dose and divide it. Then cover with plastic wrap and set aside
7. After the dough is relaxed, divide it into 15 equal parts
8. Take a dough and press it flat, put the lotus paste and pork floss on the dough
9. Then, after wrapping it, round the dough slightly, roll it on the raw flour, and then pat off the excess flour (this is to prevent sticking)
10. (At this time, the oven is preheated at 185 degrees and the fire is up and down.) Then you can use a 75g moon cake mold to press it into a beautiful pattern
11. After everything is done, put the mooncakes into the middle of the oven and bake them at 185 degrees for 7 minutes. Remember to spray a little water on the surface of the mooncakes before entering the oven.
12. After seven minutes are over, take out the baking tray and apply a light layer of egg yolk liquid on the surface of the mooncake. Remember to not brush too much. Brushing too much pattern will become inconspicuous. The liquid egg yolk I brushed is a mixture of one egg yolk and a teaspoon of egg white. Be sure to use a brush when brushing. After the brush is soaked in egg liquid, be sure to skim off the excess egg liquid on the side of the bowl to brush the mooncakes. Remember not to brush too much, not only the pattern is not obvious, but the color will be too heavy! When brushing the egg wash, remember to reheat the oven. The preheating temperature is 176 degrees. After brushing, continue to put it in the oven and bake it for about 10 minutes at 176 degrees. Please adjust the specific temperature and time according to the temperature difference of your own oven.
13. The baked mooncakes are still hard right out of the oven and the color is not very good. At this time, you have to wait for the mooncakes to cool down and seal them and wait for two or three days to return to the oil before you can eat them.
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