Cooking Steps

1. 

   Step1:Peanut oil and syrup are weighed in container

2. 

   Step2:Mix and stir with hand beater until peanut oil is emulsified and whitened and syrup is integrate

3. 

   Step3:Sift and add Cantonese ready mixed moon cake powde

4. 

   Step4:After mixing without dry powder. Cover with plastic wrap. 2 hours at room temperatur

5. 

   Step5:Yangchen's crystal mould consists of three sets of. 50g two sets of. 75g one set. 50g is 10g for skin and 40g for stuffing. 75g moon cake skin 15g stuffing 60g. Round the filling and arrange the skin according to the weigh

6. 

   Step6:It's not easy to make gestures by yourself. Take the stuffing with your right hand. Push the skin up from the bottom with your left hand. Push it to the top and smooth it. Rub it round.

7. 

   Step7:The moon cake mould of Yangchen comes on the stage. I think the lavender pattern in the middle is more suitable for making ice skin or peach mountain skin. The pattern is easy to blur when baking.. Don't ask me how I know. Light blue and 75g on the right are suitable for Cantonese style. The pattern is printed three-dimensional and the final baking effect is goo

8. 

   Step8:To be on the safe side, we still need to scatter the powder in the mould. Roll the mould to make it adhere evenly. Then knock off the surplus powder lightl

9. 

   Step9:Roll a thin layer of powder on the wrapped mooncake blank. Not too much. Otherwise, it's easy to crack when bakin

10. 

    Step10:Put it in the mold. Press it lightly. This time the oven can start warming up. 210 ℃ preheatin

11. 

    Step11:Finally, press it on the baking tray to release it. This mid autumn festival flower piece is my favorite

12. 

    Step12:The effect of pressing out the peony pieces is like thi

13. 

    Step13:After all the moon cakes are pressed and released, prepare a spray watering pot. Spray a thin layer of water mist on the newly demoulded moon cake blank from the high place. This prevents cracking. Send it to the middle layer of the preheated oven. The temperature changes to 200 ℃. Bake for 5 minute

14. 

    Step14:Come out in 5 minutes... Brush the wall of the container to remove the excess egg liquid. Brush a thin layer on the surface pattern. Don't be greedy. The pattern on the surface of the moon cake will be blurred if there is more egg liquid.

15. 

    Step15:Continue to put in the oven. Turn 180 ℃. Bake for 8 minutes, then take out and brush the egg liquid again and return to the oven. Bake for 5 minutes.

16. 

    Step16:Put it out of the oven to cool. Put it at room temperature for oil return. Don't look as ugly as it just came out. After a day, the return oil will be soft and brigh

17. 

    Step17:After oil retur