Cooking Steps

1. 

   Step1:Pour in 140g syrup. 4G water. Mix wel

2. 

   Step2:Pour in 50g vegetable oil. Mix well.

3. 

   Step3:Sift in 200 grams of low gluten flour.

4. 

   Step4:Mix well into a ball. Don't over mix. The fresh-keeping film of the moon cake dough has been relaxed at room temperature for more than 2 hours.

5. 

   Step5:50g mold as an example. Divide the skin and filling according to the proportion of 3-7. The filling weighs 35g. (including the weight of egg yolk) the bean paste should be wrapped with egg yolk first. (35g Wuren stuffing can be changed directly

6. 

   Step6:Flatten the skin in your hand. Put the yolk wrapped with stuffing on it. Press out the pattern you want with the mould. (some flour can be put in the mould to prevent sticking

7. 

   Step7:Bake at 180 ° for 10 minutes. Take out the yolk water (one yolk plus one quarter protein plus 15g water) and put it in the oven again. Bake for about 10 minutes. Bake until it is colored.

8. 

   Step8:The baked moon cake needs to be put for one day to return oil. It's better to eat.