Cooking Steps

1. 

   Step1:First of all, make the cake crust. Mix the invert syrup and water. Then add peanut oil and mix well. Sift in the middle powder. Stir into the dough as shown in the figure. Cover with plastic wrap and let stand for one hour.

2. 

   Step2:Fillings are all ready-made. You can't control the humidity of your own fried bean paste fillings

3. 

   Step3:Focus on filling - 63g mold, filling 36g skin 17g. If you prefer a thicker skin, you can adjust it to filling 33 skins and 20 skins. First, wrap the salted egg yolk with bean paste. Try not to leave any spac

4. 

   Step4:Take the cake skin and flatten it to be four weeks thick and thin in the middl

5. 

   Step5:Slowly climb the crust up along the filling. There is still no gap left

6. 

   Step6:Until it's close

7. 

   Step7:Put some flour on the mould and knock out the surplus flour. Press and spray water.

8. 

   Step8:Preheat at 180 ℃ and bake for 5min first. Take out and brush the yolk liquid or the whole egg liquid twice every 5 minutes (do not brush too much, just a thin layer). A total of 2530min was roasted. According to the degree of coloring

9. 

   Step9:It can be sealed after being put out of the oven and dried thoroughly. After 23 days, the oil return will be better. There is no big problem in keeping mooncakes at room temperature for a week.