Cooking Steps

1. 

   Step1:Weigh 75g of conversion syrup + 25g of peanut oil + 1g of edible water. Stir to a uniform consistency (known as obvious stratification itself

2. 

   Step2:Pour the well mixed syrup into the flour. Mix with a spoon to make a dough

3. 

   Step3:Gradually stir to form the dough.

4. 

   Step4:Wrap the dough with the plastic wrap. Let it stay awake for 1 hour (more than a few hours).

5. 

   Step5:Each is called 1520g dough, and each dough is kneaded into small balls.

6. 

   Step6:The moon cake filling is 4550g each. It is also kneaded into small round balls.

7. 

   Step7:Knead the stuffing into a half empty circle. It's like making a small dumpling. Put in the yolk, wrap it up, and round it. (I think it's rather greasy to put a whole egg yolk, so I like to put half of it

8. 

   Step8:Wrap the egg completely and round it.

9. 

   Step9:Make the dough stick as wide and flat as the dumpling skin. Wrap the rubbed stuffing and slowly rub it evenly.

10. 

    Step10:One by one. Just wait for the film to be pressed.

11. 

    Step11:Roll the wrapped mooncake ball with flour. Sprinkle some flour into the membrane tool, and shake off all the flour (too much flour will affect the appearance

12. 

    Step12:Flowers come out one by one. Perfect. Ha h

13. 

    Step13:Preheat the oven at 180 ℃ for 5 minutes. Brush the pressed mooncake with a layer of water (the brush should be swung. Don't stick too much water, or the surface will be dizzy). Then put it into the oven at 180 ℃ for 5 minutes. Take it out and brush the egg liquid (beat an egg and mix it well). The brush should not stick too much egg liquid. Just brush the surface of the cake skin gently. If you want to make it better, brush the egg liquid twice (after brushing the same micro brush) Dry again and brush gently.

14. 

    Step14:After coating the egg liquid, put it into the oven at 180 ℃ and bake for 1315 minutes. I like it. I don't like it very much. So I take it out earlier. The color is not so deep.

15. 

    Step15:After baking, wrap the plastic wrap and leave it for 23 days. Let it return to oil before eating.