Suzi Stuffed Mooncakes
1.
Prepare the materials
2.
Put the inverted syrup, olive oil and liquid soap in a container and stir well
3.
Sift in the flour and milk powder
4.
Cut and mix into a dough and put it into a food bag and knead it evenly
5.
30g each prepared suzi filling, and the static dough is divided into 25g pieces and rounded
6.
With disposable gloves, take a dough and flatten it and pack it into the filling. Slowly move it upwards so that the dough wraps the filling evenly, close the mouth and round it, put it into the mold and squeeze it. If it is not easy to demould, before putting it in the mold The top of the dough is less sticky and the cooked glutinous rice flour is OK
7.
Put a little bit of water on the baking tray
8.
Preheat the oven at 200°C and at 180°C, put it in the oven and bake for 10 minutes
9.
Add a little bit of water to the egg yolk, take out the mooncakes, and apply a thin layer of egg yolk liquid without brushing around
10.
Put it in the oven and continue to bake for about 10 minutes
11.
Bake out, let cool and seal for storage
12.
Wait for the return oil to soften and serve.
Tips:
1. The filling, invert syrup and liquid soap are all homemade, and a recipe will be issued separately.
2. The cooked glutinous rice flour should be fried in advance.
3. Put a little bit of water on the baking tray to prevent it from cracking during baking.
