Cooking Steps

1. 

   Step1:Weigh 75g of conversion syrup + 25g of peanut oil + 1g of edible water. Stir to a uniform consistency (known as obvious stratification itself

2. 

   Step2:Pour the well mixed syrup into the flour. Mix with a spoon to make a dough

3. 

   Step3:Gradually stir to form this dough.

4. 

   Step4:Wrap the dough with the plastic wrap. Let it stay awake for 1 hour (more than a few hours).

5. 

   Step5:Each is called 1520g dough. Each dough is kneaded into a small one.

6. 

   Step6:The moon cake filling is 4550g each. It is also kneaded into small round balls.

7. 

   Step7:Yolk treatment - sprinkle wine and bake in the oven at 180 degrees for 8-10 minutes. Let the yolk bubble out the oil.

8. 

   Step8:Bake the yolk until it's bubbling and oil

9. 

   Step9:Wrap the yolk with the original filling and roll it into a ball.

10. 

    Step10:One by one. Just wait for the film to be pressed.

11. 

    Step11:Roll the wrapped mooncake ball with flour. Sprinkle some flour into the membrane tool. Shake off all the flour (too much flour will affect the appearance

12. 

    Step12:Flowers come out one by one. Perfect. Ha h

13. 

    Step13:Preheat the oven at 180 ℃ for 5 minutes. Brush the pressed mooncake with a layer of water (the brush should be swung. Don't stick too much water, or the surface will be dizzy). Then put it into the oven at 180 ℃ for 5 minutes. Take it out and brush the egg liquid (beat an egg and mix it well). The brush should not stick too much egg liquid. Just brush the surface of the cake skin gently. If you want to make it better, brush the egg liquid twice (after brushing the same micro brush) Dry again and brush gently.

14. 

    Step14:After coating the egg liquid, put it into the oven at 180 ℃ and bake for 1315 minutes. I like it. I don't like it very much. So I take it out earlier. The color is not so deep.

15. 

    Step15:After baking, wrap the plastic wrap and leave it for 23 days. Let it return to oil before eating.