1. Prepare the ingredients
2. Invert syrup oil and mix well
3. Add the adjusted edible alkaline water 1:4 to the inverted syrup bowl and mix well
4. Add the flour and mix well. Add the oil to the flour three times
5. Mix well into a smooth dough and freeze in the refrigerator for one hour
6. At this time I started to make sweet taro
7. Steamed taro for ten minutes
8. Mud
9. Stir-fry the water in a flat-bottomed non-stick pan over low heat. This is a long process.
10. Add some salt and oil and stir well
11. Stir-fry in about forty minutes
12. Knead into small balls when cold
13. Take out the dough from the refrigerator and knead it into small balls
14. Roll the dough into small round pieces
15. Put the taro ball in the middle and slowly close up
16. Put in the mold
17. Put them on the baking tray one by one
18. Preheat the oven for five minutes, put the mooncakes in the upper and lower fire at 190 degrees, bake for 5 minutes and set
19. When it's cold, brush a layer of egg wash. Don't brush too much or it will deform. Brush once every five minutes, three times in total.
20. Pay attention to the different colors of the oven
21. After being completely cold, put in the fresh-keeping box, seal it, and return to the oil for two days before eating.
Tips:The mooncakes are hard and hard just after they are baked, but the oil return becomes soft. The baking temperature must be observed by yourself because of the oven.
