Cooking Steps

1. 

   Step1:Prepare all ingredient

2. 

   Step2:Pour 140 g of the converted syrup into a bow

3. 

   Step3:Add 4 grams of alkali water into the bow

4. 

   Step4:Pour in 30g oil and 200g flou

5. 

   Step5:Mix the outer skin evenly and wrap it with plastic wrap. Start to make the filling inside. The ratio of the outer skin and filling is 3-7. I use 50g mold. The outer skin is 15g. Filling (egg yolk 15g. Bean paste 20g

6. 

   Step6:Wrap the yolk with bean past

7. 

   Step7:One skin and one egg yolk with bean paste fillin

8. 

   Step8:Loading in the model and demouldin

9. 

   Step9:Preheat the oven at 200 ℃. Brush a layer of water on the moon cake first. Put it into the oven for five minutes, and then brush a layer of egg liquid on the surface

10. 

    Step10:Bake at 200 ℃ for 15 minute

11. 

    Step11:The crust of the freshly baked mooncakes is very dry and hard. After the mooncakes are cooled, they are sealed and stored at room temperature for 2-3 days. The crust will gradually become soft and oily after oil return.