Moon Cake

Moon Cake

1. Pour all the inverted syrup liquid salad oil into a bowl

2. Stir thoroughly

3. Sift in low-gluten flour

4. First cut and mix into floccules and then dough into dough (don't knead the dough like steamed buns, but dough into a smooth dough is enough) Wrap it in plastic wrap and let it relax in the shade for two hours

5. Take 100 grams of moon cake as an example. The moon cake skin is divided into 50g and one round is divided into 12 pieces.

6. 50g of red bean paste, knead into a circle and knead 12

7. Take a mooncake crust and press flat

8. Put a filling

9. Push the mooncake skin up a little bit

10. Cover the baking tray with greased paper, put the wrapped moon cakes into the mold and buckle on the baking tray to press out the pattern (sprinkle a little flour in the mold in advance and shake it to prevent the moon cakes from sticking to the mold)

11. One moon cake is ready

12. Make all moon cakes in turn

13. Preheat the oven at 180 degrees for 10 minutes, spray some water on the mooncakes, and bake the middle layer at 180 degrees for ten minutes.

14. Take out the mooncakes and let them cool for a while. Apply a thin and even layer of egg yolk (the ratio of egg yolk to one egg yolk and one spoonful of water only brush the surface)

15. Put it back in the oven and continue to bake for 15-20 minutes until the surrounding drum-shaped mooncakes are colored.

16. Take out the moon cakes and let them cool, put them in plastic wrap and put them in the refrigerator to return to the oil. After two days, the moon cakes will be soft and oily.

17. Made ten more 50g

Tips:

1. What I made is 100 grams of 50 grams and the filling is halved
2. The filling ratio of this mooncake crust is 5: 5 people don't like too much filling, this can be adjusted by yourself
3. The oven temperature should be based on your own oven