Cooking Steps

1. 

   Step1:Take the clean basin, pour in the moon cake syrup, water and oil, mix them with the hand eggbeater and mix them evenly (this step seems simple, but the lack should not be underestimated). Sift in the medium gluten flour, mix with the scraper, cover with the plastic film and refrigerate for 1 hou

2. 

   Step2:Take advantage of the cold storage time of the moon cake crust. Divide the moon cake filling into 35g each, and rub it into a ball

3. 

   Step3:Divide the moon cake skin that has been refrigerated for 1 hour into 15g each. Roll it into small balls. The ratio of my skin to the filling is 3-7. you can also change it into 2-8 (the skin is 10g. the filling is 40g). The amount of one portion can make about 14 moon cakes

4. 

   Step4:Flatten the split moon cake skin, put on the stuffing, rub it slowly, and then close the mouth. Slowly wrap the stuffing into the moon cake skin evenly. Sprinkle the moon cake mold with flour. (avoid sticking the mold when pressing). Put the wrapped moon cake ball into the moon cake mold and press it into shap

5. 

   Step5:Preheat the oven for 190 degrees. Spray a layer of water on the surface of the wrapped moon cake with a watering can. Then bake it in the oven for 5 minutes. Take it out. Brush a layer of thin egg liquid on the surface of the moon cake. Then take it out in the oven for 5 minutes. Brush a layer of thin egg liquid on the surface and all around the moon cake. Put it in the oven again. Bake for about 15 minutes. Wait for the surface of the moon cake to be colored. Then it can be out of the oven and spread for cooling

6. 

   Step6:Keep the cold moon cake sealed for 1 day. After the moon cake returns to oil, you can enjoy the delicious moon cake