Cooking Steps

1. 

   Step1:110g cooking oil. Add 90g sugar. Stir well.

2. 

   Step2:Add another medium-sized egg. No need to beat. Just mix well. The mixture will be a thick salad dressing.

3. 

   Step3:Mix low powder, almond powder and baking soda, sift them into the egg oil paste (if there is no almond powder, use low powder 280g); then cut and mix them with a scraper, and then knead them into a smooth and even dough.

4. 

   Step4:Divide the dough into small dosage forms of about 15 grams each. Use the moon cake mold or biscuit mold to make the dough into cakes (the picture shows the 50g round moon cake mold). If you don't have a mooncake mold, you can directly flatten it into a small round cake of the same size and thickness by hand.

5. 

   Step5:Use a scraper or card to transfer the biscuit to the baking tray covered with baking paper. The biscuit may be damaged by hand.

6. 

   Step6:When discharging, it's better to leave a little space between the cakes. There will be small expansion (because there are exactly 35 pieces. I've been squeezed together. Some biscuits have a little edge adhesion, but the effect is not great. If it's perfectionism or sending people, they can be baked in two plates). Put the baking tray into the middle layer of the preheated oven. 170 degrees. Heat up and down for 18 minutes.