Cooking Steps

1. 

   Step1:In the process of making cake crust, 85 g of material conversion syrup, 2 g of Jianshui (alkali water = 1-4), 30 g of salad oil and 130 g of low gluten flour. (I can make 8 63g mooncakes with 8 molds for this dough component

2. 

   Step2:Add the water to the syrup and stir evenly

3. 

   Step3:Add salad oil and stir evenly

4. 

   Step4:Sift the flour and add it to the syrup

5. 

   Step5:Use a scraper to make a smooth dough

6. 

   Step6:Wrap it with plastic wrap. Put it in the refrigerator and relax for 1 hour.

7. 

   Step7:The making process of bean paste and egg yolk filling - a bag of salted egg yolk, a bag of red bean paste (500g)

8. 

   Step8:Take 250g red bean paste, add 150g dry starch and stir evenly, then separate the dosage, and rub it into a uniform ball shape

9. 

   Step9:Put the powder in the palm of your hand, flatten a bean water ball, put in a salted egg yolk, gently push the bag to make it round, and then make it into bean paste and egg yolk filling

10. 

    Step10:Take out the cake skin materials in the refrigerator, divide them into eight equal parts, and rub them into circles

11. 

    Step11:Flatten the crust. Put a bean paste and egg yolk filling on it

12. 

    Step12:Gently push the package up and close the mouth to make it round

13. 

    Step13:Sprinkle a proper amount of dry starch in the mould and pour it out. Put the mooncake ball into the mould and pat it flat and compact. Then gently push the bottom and put it on the baking tray paved with tin paper

14. 

    Step14:Spray a small amount of water on the surface of the moon cake. Preheat it in the oven at 200 degrees. Bake in the middle layer for about 6 minutes. Paint the surface slightly and come out of the oven. After cooling for 5 minutes, brush on the egg liquid. Only brush on the side of the surface (the egg liquid is made of 20 g egg yolk and 10 g protein). Bake again. About 10 minutes. It's golden on the surface.