Cooking Steps

1. 

   Step1:Before writing in the moon cake, maybe someone will encounter the problem that the flower pieces can't be put into the mold like me, so the picture size and pattern of the pasted flower grinding pieces are consistent, but it's difficult to get stuck in. Maybe the workmanship is not good. My situation is that the groove between each wave pattern is not deep enough. As shown in the picture, it can be used after grinding with a fil

2. 

   Step2:Here is the main slice of moon cake. Prepare coconut stuffing - butter 60g, soften at room temperature, and then add 40g white sugar to bea

3. 

   Step3:Beat the egg mixture with one egg, then add 120g coconut and 20g low powder, mix well (I always use a whole egg for the egg mixture. It doesn't matter if it's a little bit more or less. The larger 60g and the smaller 55g

4. 

   Step4:Divide the mixed coconut stuffing into 8 pieces (about 36g each) and knead them into balls for later us

5. 

   Step5:Making cake skin - all the cake skin materials are mixed and kneaded into a ball and then divided into 8 facial preparations (about 15g each). Golden syrup for me is a part of the invert syrup containing invert sugar (the cake skin can be refrigerated and relaxed for a period of time before operation). But I hardly spend time waiting for the crust to relax, because I usually come in order, that is, the first crust, the first bag, and the first bag, the first molding. If the production volume is large, the first one will be almost relaxed when the last one is finished. But if you think that the feet of the finished moon cake are leaking seriously, it may be that the sugar and oil in the cake crust are not fully integrated. You can try to fully relax the cake crust before operation.

6. 

   Step6:Flatten a pastry dough and put coconut stuffing on it. The ratio of the pastry to stuffing used here is 3-7 (15g pastry to 35g stuffing

7. 

   Step7:Push the crust up and down the coconut stuffing with your hand

8. 

   Step8:Push the crust until it covers the whole filling. Rub it by hand to make the crust evenly distribute

9. 

   Step9:Package complete 8 blank

10. 

    Step10:Take a blank and insert it into the di

11. 

    Step11:Press it out. Put it on the baking tray with tin paper on i

12. 

    Step12:Put it into the middle layer of the preheated oven at 170 ℃. Heat up and down for 12 minute

13. 

    Step13:Take it out, brush a thin layer of yolk liquid on the surface, then put it into the preheated oven of 200 ℃ and bake it for 12 minutes, then put it in the oven for 12 day

14. 

    Step14: