1. Materials are ready for use
2. Prepare a pot of suitable size, and put the syrup, edible oil, and liquid water in the pot in turn. Stir evenly, hug into a ball, cover with plastic wrap or cover and let stand for 2 hours.
3. Jianshui
4. oil
5. Stir
6. Stir
7. Bao Tuan
8. I personally like to have a thicker skin, so 50g mooncakes: 30g for the skin and 20g for the filling. Knead into dough, then flatten the crust and wrap it in the filling. Close the mouth and round it, put it into a powder-spreading mold, and press to form. (Under normal circumstances, it is 50 grams of moon cakes: 20 grams of skin and 30 grams of filling.)
9. package
10. press
11. Dusting
12. Impression
13. Rubbing
14. Put in a baking tray, spray water on the surface, put it in the oven (preheated up and down 180 degrees 10 minutes in advance), middle layer, fire 180 degrees up and down, bake for 5 minutes, take out after the surface is shaped, brush the egg liquid, and bake 10-15 Minutes, the golden surface can be baked.
15. Open roast
16. Mooncakes need oil return~ Normally 1-2 days is enough, and 3 days is the best!
17. You can pack it when it's cold...
Tips:The temperature of each oven is not necessarily, so the time still needs to be mastered by yourself!
