Cooking Steps

1. 

   Step1:100g butter. 65g sugar powder. Together.

2. 

   Step2:Well don

3. 

   Step3:Pour in 100g of whole egg.

4. 

   Step4:Continue to send evenly.

5. 

   Step5:Add 200g coconut and 70g low powde

6. 

   Step6:Mix well. It will be harder when refrigerated for half an hour.

7. 

   Step7:Roll them into 38g balls. Refrigerate them

8. 

   Step8:Mooncake crust - 150g of conversion syrup. Add 2G of Jianshui and mix well.

9. 

   Step9:Add 60g vegetable oil.

10. 

    Step10:Mix wel

11. 

    Step11:Mix well and sift in 200g flour (I used 100g low flour + 100g medium flour). Sprinkle 1g salt.

12. 

    Step12:Knead into dough. After standing for 1 hour, divide into 15g small dosage pieces.

13. 

    Step13:Roll the moon cake skin into 12g balls one by on

14. 

    Step14:Baoyue cake. Take a cake crust and wrap it with coconut stuffing.

15. 

    Step15:Cover the skin with the tiger's mouth. Slowly push it up and close the mouth inward.

16. 

    Step16:If you think it's hard to push, teach you a move - add another piece of dough on it as shown in the figure, and then tighten the interface a little.

17. 

    Step17:It's round. Turn the closing part upside down.

18. 

    Step18:Press in the mold and button it directly on the baking tray.

19. 

    Step19:Put it into the preheated oven at 200 degrees. Put it in the upper and lower tubes. After five minutes, take it out and brush a little egg liquid on the surface. Turn it to 160 degrees and bake for about ten minutes. The color of my moon cake is very deep because of the invert syrup, so the color of the crust itself is also deep. I didn't brush the egg liqui

20. 

    Step20:After baking, let it cool. Put it in an airtight container for 12 days and wait for the crust to return oil. The crust will become oily and soft.

21. 

    Step21:I feel a little happy when I read more words of the finished moon cake.