Mooncakes with Flowers Filling
1.
Prepare materials.
2.
Put the inverted syrup in the basin first, mix well with the soap and corn oil.
3.
Sift in milk powder and low-gluten flour.
4.
Make dough and put it in the refrigerator freezer for an hour.
5.
The rose filling is divided into 40 grams each, and they are grouped together~
6.
When the dough is up to the time, divide it into 30g groups.
7.
Take a dough and wrap a stuffing ball.
8.
After the dough is round, sprinkle with dry powder and put it in the mold.
9.
Press it hard and a mooncake will come out.
10.
After everything is done, spray water on the surface of the mooncakes with a watering can to prevent the mooncakes from cracking when they are baked.
11.
Bake in a 200 degree oven for 5 minutes to set the shape. The oven should be preheated in advance.
12.
After the mooncakes have cooled, brush the surface with egg yolk liquid evenly, not too much, otherwise the pattern will not be clear.
13.
Continue to bake at 180 degrees for 15 minutes.
14.
The mooncakes are out. Because this moon cake was freshly baked that day, the oil has not returned yet, so the color is not very beautiful yet. After leaving it for two to three days, the color will deepen and the taste will improve.
