Moon Cake (65g Mold)

Moon Cake (65g Mold)

by Rain baby

4.6 (1)







Mooncakes that the whole family loves to eat are much better than the outside ones!

Moon Cake (65g Mold)

1. Pour the conversion syrup with water and oil into the basin, add the sifted flour and milk powder to make a dough and put it in the refrigerator for 1 to 2 hours. 35 grams of red bean paste and 30 grams of dough are rounded

Moon Cake (65g Mold) recipe

2. Put the red bean paste in the pie crust

Moon Cake (65g Mold) recipe

3. After the mouth is sealed, the dough becomes a circle

Moon Cake (65g Mold) recipe

4. Use a mold to press out the shape into the baking tray, spray water on the surface of the mooncake with a watering can, and put it in a preheated oven (200 degrees) for five minutes before taking it out

Moon Cake (65g Mold) recipe

5. Brush the surface of the mooncake with a layer of egg yolk liquid and put it in the oven at 200 degrees for 15 minutes.

Moon Cake (65g Mold) recipe

6. The baked mooncakes need to be left for 1 to 2 days to return to the oil.

Moon Cake (65g Mold) recipe


The baked mooncakes may have cracks, but it doesn't matter. This is because the newly baked mooncakes need to return to the oil. Later, you will be surprised to find that the cracks are gone!


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