1. Add invert syrup, peanut oil, and alkaline water into the same large container and mix well
2. Then sift in all-purpose flour and milk powder
3. Knead into a smooth dough, let it rest in the refrigerator for 1 hour
4. At this time, distribute the fillings and prepare 16 servings of red bean stuffing, 55 grams each
5. Divide the loose mooncake skin into 16 portions, 28 grams each
6. First wrap the egg yolk in the red bean paste
7. Then wrap the filling with mooncake crust
8. Put a 100g mold into the cake powder, shake it, and pour it out
9. Print out moon cakes
10. Before entering the oven, spray each moon cake with a proper amount of water vapor. Then put it in the middle of the oven, heat up and down at 200 degrees, bake for 10 minutes, and take out
11. Beat a whole egg
12. Dip a little bit of egg liquid with a soft-bristled brush, and gently brush a thin layer on the surface
13. Lower the temperature of the oven to 180 degrees, and fire up and down. Place the middle layer of the mooncakes and continue to bake for 5 minutes. Take out the mooncakes, brush them with the whole egg mixture for the second time, and then put them in and bake for 10 minutes.
14. This is a baked moon cake, golden golden
15. After the mooncake has cooled, cover it with a lid and leave it at room temperature for 1 day. Eat after returning to the oil
Tips:1. Spraying water before entering the oven is to place the surface of the mooncakes to crack;
2. It is best to use a soft brush to brush the egg liquid, it is not suitable to brush too thick, otherwise the pattern will not be visible.
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