Cooking Steps

1. 

   Step1:Pour the syrup into a bowl. Add the water and peanut oil and mix wel

2. 

   Step2:Sift in low gluten flour and milk powder. Knead the dough by hand. Let the dough stand for 12 hour

3. 

   Step3:After standing, divide the pie crust and filling according to the proportion of 1-4 (such as. 50g mold, according to the proportion of 1-4, then the crust is 10g and the filling is 40g

4. 

   Step4:Take a piece of pastry dough, flatten it, fill it with stuffing, slowly wrap the pastry on the stuffing, and close it

5. 

   Step5:Sprinkle some flour on the moon cake mould to prevent sticking (put in flour, shake it, attach flour to the mould, and then pour out the surplus flour). Put the wrapped dough into the mold. Use the mold to press the dough into the shape of a moon cake. Spray some water on it. Then put it into the preheated oven. Bake for 5 minutes. After the pattern is set, take out and brush a layer of egg yolk water (only brush the surface, not the side). Then put it into the oven. Bake for 15 minutes or so until the surface is golde

6. 

   Step6:The crust of newly baked mooncakes is very dry and hard. After the mooncakes are cooled, they are sealed and preserved. Wait for 23 days. The crust will gradually become soft and oily. This process is called oil return . Therefore, the newly baked mooncakes should not be eaten in a hurry. They should be eaten after oil return