Cooking Steps

1. 

   Step1:The materials are prepared in advance. According to the proportion I wrote, it can make 12 Cantonese mooncake

2. 

   Step2:116g of conversion syrup and 4G of water are stirred evenl

3. 

   Step3:Add 50g of cooking oil. (I've tested this mooncake with a lot of cooking oil. Luhua peanut oil has the best effect. ）After the edible oil is added and stirred, it will be found that the mixed liquid is a little turbid. The mixture is relatively uniform. There is no separation of sugar and oi

4. 

   Step4:165G of moon cake powder (half of ordinary flour and half of low gluten powder are OK) and 4G of Jishi powder are sifted and added into the mixed liquid. Stir until there is no dry powder or particle

5. 

   Step5:Preservative film sealing. 12 hours wake up at normal temperatur

6. 

   Step6:The dough is divided into 23 gram

7. 

   Step7:The five kernel filling is divided into 40 grams. Because my mold is shaped, I make a thick skin. If it's an ordinary mold, but according to the skin filling 2-8. Before the filling, try to grip it hard. Exhaust. It's not easy to burst when baking. I bought about 12 grams of salted egg yolk. Roll it in high white wine and bake it for 5 minutes at 170 degrees. After cooling, wrap 25 grams of milk yellow stuffing around each egg yolk to make a ball.

8. 

   Step8:The dough is squashed into little ball

9. 

   Step9:Start from the middle and press it slowly in the shape of a small bow

10. 

    Step10:Filling in the middle. Push it up slowl

11. 

    Step11:Push slowly. The skin is even. The extra skin can be removed

12. 

    Step12:The interface is facing down. Press hard. Be sure to pres

13. 

    Step13:Preheat the oven. Spray a layer of water on the surface of the moon cake. It's not easy to crack. Heat 165 degrees, heat 170 degrees. Bake for six minute

14. 

    Step14:Let it dry for a while. Brush three layers of yolk liquid. Make sure the yolk liquid is thin. Then bake it for ten minutes at the temperature just now

15. 

    Step15:Bag after cooling thoroughly. Put it under normal temperature for 48 hours to return oi