Cooking Steps

1. 

   Step1:Self made conversion syrup. This is the first time. Everyone's fire temperature is different. Please master the boiling time according to the actual situation. I put 400g white sugar and 180 water into the ceramic milk pot. Stir it slightly. Boil it over high heat. Put 50g lemon juice (just two fresh lemons are squeezed out) after the sugar dissolves. Use medium heat to boil it over low heat (remember not to stir it in the middle) for about 30 minutes. It looks like it's thinner than honey. Because it will be thicker when it's cool than when it's hot. The boiled syrup is ready for use in one day.

2. 

   Step2:The ratio of self-made Jian Shui - edible alkali and water is 1-3 or 1-4. Mix and stir evenly. It's so simple. It's also put for one day. Take the supernatant and it's ready to use.

3. 

   Step3:The crust-85g can be converted into syrup. 2G of water and 25g of oil can be stirred evenly, then 100g of medium gluten flour can be poured in, mixed evenly and rubbed into a ball. It can be taken out and used after being wrapped with preservative film and put in refrigerator for more than 1 hour.

4. 

   Step4:Homemade mung bean paste - wash and soak the mung bean without shell for half a day. Put proper water (just like the water for cooking) in the high-pressure cooker of electric rice and boil it. Press it to pieces after cooking. Add oil and stir fry it with sugar in the pan. (milk / coconut milk / custard powder can be added according to personal preference

5. 

   Step5:All the above materials are ready. You can start to make moon cakes with filling. I use the ratio of 3-7 for PI pili. The ratio of 2-8 is difficult to pack. First dip some powder on the printing mold. Then print the moon cake. After printing, put it on the baking tray with oil paper. Spray some water on the moon cake. Then put it in the preheated 190 degree oven. Bake for 5 minutes. Brush the yolk liquid on the surface of the moon cake. Then put it in the oven and bake for 15 minutes.