1. All ingredients
2. Put sugar, baking soda, and maltose in a large bowl
3. Pour in boiling water and stir evenly
4. Pour in corn oil and stir well
5. Pour the flour
6. Knead into a ball. Then smash the dough hard, similar to the kneading method of making bread, until the dough is smooth and elastic. I gave it to the bread maker
7. Roll the kneaded dough into a rectangle with a rolling pin
8. Fold the ends of the rolled dough into the middle
9. Fold in half again and make a quarter fold
10. Place the folded dough sheet horizontally on the panel, roll out the rectangular dough sheet again, make a quarter-fold again, do 3 to 4 quarter-folds, until the surface of the dough becomes very smooth and flat
11. Roll out the folded dough again and roll it up from one end
12. Divide the dough into equal sizes, I divided it into 12 portions
13. Take one of them and roll the cut surface up into a circle
14. Pack the right amount of stuffing
15. Close down, finish
16. Red yeast rice powder with proper amount of hydration
17. Dip a little red yeast rice solution with the bottle cap to print on the cake base
18. Put it in the preheated oven. 190 degrees, middle layer, 30 minutes up and down, the surface of the mooncake turns brownish red.
Tips:The sesame oil used in the original recipe, I don’t like the taste of sesame oil, if you don’t mind you can change it to sesame oil, it will be more authentic.
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