1. Prepare materials
2. Pour the moon cake syrup, peanut oil, and liquid water into a bowl and stir evenly with a whisk
3. Sift into the mooncake powder by sifting with flour
4. Stir evenly, wrap it in plastic wrap, leave it for about 1-2 hours, fully relax
5. When the dough is loose, steam the salted egg yolk to cool down
6. Mooncake filling is divided into 27g each
7. Wrap the cooled salted egg yolk with the well-divided mooncake filling
8. Divide the loose mooncake crust dough into 15g pieces with a dough cutter
9. Divide the loose mooncake crust dough into 15g pieces with a dough cutter
10. Flatten the mooncake skin with a rolling pin, put an egg yolk mooncake filling in the middle, turn the mouth of the mooncake with your hand, and close the mouth, and wrap the filling tightly
11. Install the flower slices in the crystal moon cake mold, press the flower slices to dip the cake powder, knock out the excess powder, put the moon cake ball into the mold, press to gently push out the formed moon cake embryo
12. Use an oil brush, brush with egg liquid, put the mooncake embryo on the baking tray, put it in the preheated oven at 200 degrees, about 20 minutes until the skin is golden brown
13. The finished product is very beautiful, right?
14. And super delicious
Tips:After the mooncake is baked, it will taste more beautiful after being left for 2-3 days to return to the oil.
