Chinese Food

Cooking Steps

1. 

   Step1:[stuffing preparation] I'm a fresh egg yolk. I can make wine. You can also make oil. Do you like it? Don't get tangled. How long? One nigh

2. 

   Step2:The total amount of yolk + stuffing is 55g. The moon cake I make is crust stuffing 2-8. If you make 3-7 / 4-6, adjust it properly. 3-7 is about 52g of stuffing. 4-6 is about 45g of stuffing

3. 

   Step3:For example, bean paste filling, squash. Put some meat floss. The weight can be ignored. Put on the yol

4. 

   Step4:Mung bean paste is to put Cranberry pieces + egg yolk. As shown in the pictur

5. 

   Step5:The packing is round and rolling.

6. 

   Step6:[making of cake crust] take a clean basin and pour in the black sugar syrup. The same is true for the ordinary syrup. Pour in the Jian water and mix well with the egg pump

7. 

   Step7:Pour in peanut oil. Stir with egg white until emulsifie

8. 

   Step8:Sift in medium gluten flou

9. 

   Step9:Use silica gel scraper. Press. No dry powder

10. 

    Step10:This step is very important. Don't neglect it. Make sure to pack the plastic wrap and relax. Don't refrigerate it. At least 2 hours. It's OK the next day. But it's going to be refrigerated

11. 

    Step11:Take 15g (I'm 2-8. 3-7 is 22G cake skin. 4-6 is 30g) and rub it into a circl

12. 

    Step12:Flat as shown in the picture. It doesn't need to be big. It's 1.5cm more than the filling

13. 

    Step13:Use hukou to push upward. It's not baozi technique. It's pushing.

14. 

    Step14:Gently rub the ellips

15. 

    Step15:Put in mol

16. 

    Step16:Press down with vertical forc

17. 

    Step17:The taste can be distinguished by different flower pieces. Preheat the oven. Then put the mooncakes in the oven and bake them at 200 ℃ for 5mi

18. 

    Step18:[egg water] is the yolk liquid. Be sure to sieve it. Add a few drops of water. Be sure to brush with woo

19. 

    Step19:After taking out the fixed moon cake for 5min, brush the yolk water several times with a wool brus

20. 

    Step20:Put it in the oven again. Heat it up and down for 160 minutes, and it will be out in 810 minutes. It's better to eat after 23 days of oil return.