1. Add 1 g of soap to 75 g of syrup and mix well, and add 25 g of salad oil and mix well.
2. Add flour and milk powder.
3. Stir evenly to form a dough. The total weight of the dough is about 200 grams, which can be used to make 10 moon cakes. Put the dough in the refrigerator and chill for 2-3 hours to relax.
4. About 300 grams of homemade lotus paste filling.
5. Divide the lotus paste filling into 10 portions, and round each about 30 grams.
6. Take out the dough and divide it into 20 small doughs.
7. Take a dough and put a lotus paste filling. Place the palm of your hand on the tiger's mouth and slowly push upwards.
8. The dough wraps the filling completely, knead it round, roll it in the flour, rub it in the palm of your hand to remove the excess flour.
9. Place a 50g moon cake mold.
10. Press out the pattern on the baking tray with tin foil, make all of them, and open the distance. Spray a layer of clean water on the surface.
11. Preheat the oven at 180 degrees, place the middle layer on the baking tray, and bake on the top and bottom for 5-8 minutes. After the pattern is set, take it out. Brush a thin layer of egg yolk evenly on the surface of the mooncake, and continue to bake it for about 18 minutes. Serve.
12. The surface of the baked mooncake is hard and dull.
13. After being left for 1-2 days to return to the oil, the crust is soft and the surface is shiny. Unfinished moon cakes are kept in the refrigerator and eaten as soon as possible.
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. The surface of the freshly baked moon cake is dry and hard and dull. After being left for 1-2 days to return to the oil, the crust is soft and the surface is shiny.
3. Homemade moon cakes are free of additives and have a short shelf life. They should be stored in refrigerator and eaten as soon as possible.
4. For 50g moon cakes, I use the ratio of crust to filling 2:3.
