Cooking Steps

1. 

   Step1:Mix the moon cake syrup and water first, then add the sunflower seed oil. Continue to mix. Sift in the moon cake powder and continue to stir. Finally, use your hands to hold and knead it into a ball. (it's better to use disposable gloves to catch it, or it will be very sticky

2. 

   Step2:Wrap the crust with plastic wrap and leave it for 12 hours.

3. 

   Step3:When waiting for the crust, first divide the moon cake filling into 27g pieces, and then knead them into balls for later use

4. 

   Step4:When the crust is awake, cut it into 23g dough and rub it into a ball for later use

5. 

   Step5:Flatten the dough by hand. Put a mooncake filling in the middle. Wrap the whole moon cake stuffing with the crust. Seal and knead.

6. 

   Step6:Stick the inner measuring and flower pieces of 50g mold to the flour respectively, and then knock off the redundant powder with force. (you can also stick some oil

7. 

   Step7:Use the moon cake mold to gently push out the pressed cake embryo on the baking tray.

8. 

   Step8:After you put them all in place, preheat the oven with the upper and lower heat on. Bake the middle layer for 5 minutes first.

9. 

   Step9:After setting, take out and cool down. Brush the surface with a little egg liquid (one whole egg + one egg white). Put it in the oven and bake for 15 minutes.

10. 

    Step10:The baking surface is golden yellow and can be cooled out of the furnace. Brush a little sunflower seed oil on the surface for oil return.

11. 

    Step11:It's not a very greasy finished picture of mooncake. You can eat it.