Cooking Steps

1. 

   Step1:Inkstone water, conversion syrup and oil are stirred evenly in the basi

2. 

   Step2:Add sifted moon cake powder, milk powder (not included), knead into dough, wrap with plastic wrap and refrigerate for 1 hou

3. 

   Step3:One hour later, divide the dough into 11 small balls of 35g. Squash after splittin

4. 

   Step4:Divide the bean paste filling into 50g portion

5. 

   Step5:Start wrapping. Put the filling on the face. Put the face on the tiger's right hand mouth. Push the face upward with the thumb and index finger of the right hand until the filling can be wrapped

6. 

   Step6:Tear a little moon cake powder in the mold. Then knock off the excess powder. Put the wrapped dough into the mold. Press the dough out of the shap

7. 

   Step7:Spray water on the surface of the moon cake. Preheat the oven 170 for 5 minutes before baking in the middle layer. Then take it out. Brush the thin layer of the whole egg liquid on the surface of the moon cake (Note: the thinner the egg liquid is coated. Do not leave the egg liquid in the gap. It is better to brush the surface in a shallow way. The pattern of the moon cake will be clear after baking). Then put it into the furnace for another 15 minute

8. 

   Step8:When it's cool, put the fresh-keeping bag into the refrigerator, and wait for the reverse oil to eat

9. 

   Step9:I used a 100g mold. I made about 85g mooncakes