Cooking Steps

1. 

   Step1:Mix the syrup, peanut oil, alkali water and salt in the raw material of moon cake skin. Add flour and knead well. Cover with plastic film. Wake up for 1 hour.

2. 

   Step2:Pour the tinned red bean paste into a nonstick pan. Stir continuously over medium low heat. Add peanut oil in several times

3. 

   Step3:Fry until the bean paste is dry. (it can be scooped up. It can be made into a smooth and non sticky ball by hand.)

4. 

   Step4:Add B of the raw material of mooncake skin to the dough that has been awakened before and knead it well. Preheat the oven at 330 ° f (about 165 ° C).

5. 

   Step5:Divide the pie crust and bean paste stuffing into 9 equal parts on average (about 30g for the crust and 45g for the stuffing). Round them.

6. 

   Step6:Take a piece of cake skin, and knead it into a round nest with your hands. Put a bean sand ball into the nest. Push the cake skin from the bottom to the top while closing the mouth with a tiger.

7. 

   Step7:After sealing, check the whole moon cake ball to see if there is any exposed space. If there is, push a bit of cake skin to cover the place with thicker skin. Then squeeze the roll to make the surface smooth.

8. 

   Step8:Put the mooncake ball into the mold. Slowly press it in and press it tight

9. 

   Step9:Then push the top of the mold. Push the pressed mooncakes onto the baking tray lined with parchment paper.

10. 

    Step10:Spray a little water on the surface of the moon cake with a watering can. Put it on the top of the oven immediately. Bake for 6 minutes and take it out

11. 

    Step11:Brush with egg yolk.

12. 

    Step12:Continue to put it in the oven. Bake for another 12 minutes and take it out. Brush another layer of yolk liquid. Bake for 5 minutes and then it will be out of the oven.