1. Mix the soap and syrup evenly
2. Pour in the blended oil and mix well
3. Pour in ordinary flour and milk powder and mix well
4. Put the mixed dough into a fresh-keeping bag (more sticky, okay) and wake up for 1 hour
5. Divide the noodles and fillings according to the ratio of 3:7 (approximately 19 grams of noodles and 44 grams of filling)
6. Take a dough, flatten it with both hands
7. Put the stuffing on and wrap the stuffing (many methods, personal habits, it may be strenuous at first, but gradually you will become familiar with it.
8. Wrap the stuffed dough a few times with both hands (to prevent some parts from being left unwrapped)
9. Put it into the mold and buckle it out on the baking tray (sprinkle a layer of flour in the mold, then pour it out to prevent sticking). If the moon cake sticks to the mold, press down on the mold and push it slightly with the other hand. Oh)
10. The whole mooncakes are sprayed with water, put in the preheated oven and bake for 5 minutes, take out to cool, brush with egg wash, and bake for about 15 minutes
11. The mooncakes that have just been baked are very hard, so they should be put in a sealed container to return the oil for 2 days.
Tips:1. Brush the ratio of egg liquid: egg yolk + 1/3 protein (about 11 grams), brush on the top, and don't need to brush on the side. Just brush a little
2. Moon cake water spray can prevent moon cake from cracking
