1. Pour the inverted syrup into a basin, add alkaline water, corn oil, and salt, and mix well
2. It's more difficult to stir, so don't worry about stirring slowly. Stir and stop for a while, stir for a while and stop for a while. To emulsify
3. Sift the flour into the basin
4. Knead it into a smooth dough with your hands and leave it for 1.2 hours
5. This is the bean paste I made yesterday. Because I used a 63g mold, the material is 48g for soybean paste and 15g for the skin.
6. Squash the skin and roll it out
7. Pack the bean paste, and slowly pack it with patience and patience
8. Wrap everything, sprinkle a little flour in the mold and shake it out. And then die one by one
9. At this time, the oven is preheated at 180 degrees and the upper and lower fire are set for 20 minutes [please change according to your own oven temper] spray a little water mist on the cake
10. Bake in the oven for 5 minutes, take it out and brush with egg wash, then bake it in the oven until golden brown
11. Delicious moon cakes are complete
Tips:The shelf life of the self-made products is limited, unlike the one that is bought, it is not bad for one year. Just enough to eat.
