Cooking Steps

1. 

   Step1:Prepare materials for weighing.

2. 

   Step2:Add salad oil to the conversion syrup.

3. 

   Step3:Use an electric beater. Whisk at low speed until sugar and oil mix.

4. 

   Step4:Add water. Continue to beat with electric egg beater until fully blended.

5. 

   Step5:Sift in the low gluten flour.

6. 

   Step6:Mix well with a scraper to make a dough.

7. 

   Step7:Cover with plastic wrap and refrigerate for 1 hour.

8. 

   Step8:Split by filling 35g. Moon cake skin 15g.

9. 

   Step9:Dip a little cooked powder in the palm of your hand to prevent sticking. Press the mooncake dough properly and wrap it into the filling.

10. 

    Step10:Push the crust up slowly, wrap the stuffing and form a ball.

11. 

    Step11:In the 50g moon cake mold, sprinkle a little cooked powder to facilitate demoulding and put in the moon cake dough.

12. 

    Step12:Press slightly. Then push the mold out completely to demould.

13. 

    Step13:Put the moon cake on the baking tray lined with oil paper. Sprinkle a little water on the surface of the moon cake to prevent the color from getting too deep and the surface from hardening.

14. 

    Step14:Preheat the oven at 150 ℃ for 10 minutes. Use the oven to bake for 5 minutes at 140 ℃.

15. 

    Step15:Brush the egg liquid out of the oven. Brush a thin layer evenly (it's not good for small knitting brush); put it in the oven and bake for 13 minutes at 140 ℃.

16. 

    Step16:It's better to return oil overnight after mooncakes are baked. It will be more shiny. The egg liquid here is not easy to brush and color.