Cooking Steps

1. 

   Step1:Mix 50g of liquid butter, 150g of golden syrup and 4G of Jianshui.

2. 

   Step2:Sift 210g of mooncake flour into the flour sieve. Mix with a scraper to make dough. Do not over mix.

3. 

   Step3:Cover the dough with plastic film and let it rest for 1 hour.

4. 

   Step4:Separate the flabby moon cake skin material and moon cake filling material according to the proportion of 3-7. Rub them into circles. (generally, there are many thin mooncakes with filling. The best filling is 3-7. If the novice is not easy to operate, it can be changed to 4-6

5. 

   Step5:Wrap the stuffing with the moon cake skin. After it is completely wrapped, rub it round. When wrapping the moon cake stuffing, flatten the moon cake skin and press it into a circle about twice the size of the stuffing. After wrapping the stuffing, slowly push the moon cake skin upward. After closing, rub it round again.

6. 

   Step6:Wrap a thin layer of hand powder on the moon cake, and then throw away the extra flour, while ensuring that it is not stained, and do not leave any extra flour on the surface of the moon cake.

7. 

   Step7:Use the moon cake mold to press out the shape of the moon cake. Drain into the baking tray.

8. 

   Step8:Preheat the oven at 180 ℃. Bake for 10 minutes first and set the oven.

9. 

   Step9:Take an egg yolk. Add a tablespoon of protein and mix it evenly to form egg yolk water. Take out the semi-finished baked moon cake. Brush the egg yolk water with a brush.

10. 

    Step10:Brush a small amount of yolk water on the surface of the moon cake with a brush (wool brush is the best). Don't too much. If it's too much, you need to use a brush to absorb the extra egg liquid.

11. 

    Step11:Bake for another 10 minutes or so until the surface is evenly colored. When the moon cake is just baked, it is dry. It needs to be put in room temperature for about 2 days to return the oil. Then it is eaten. The taste is the best.