Cooking Steps

1. 

   Step1:Stir the syrup, salad oil and water evenly. Add the flour with medium gluten (SIFT). Knead the dough for use.

2. 

   Step2:Divide the dough and stuffing according to 3-7 (according to your own preference, you can also eat the big stuffing. 2-8). But the proportion of dough can't be larger. The crust is too thick. The moon cake is easy to deform when baking.

3. 

   Step3:Press the dough into a pancake. Wrap the stuffing. Push the crust up slowly. Close up and make it as thin and even as possible.

4. 

   Step4:Sprinkle a small amount of flour into the mold to facilitate demoulding. Then put the ball into the mold.

5. 

   Step5:Prepare the baking tray. Spread tin paper or oil paper. Press the moon cake directly into the baking tray.

6. 

   Step6:Spray a small amount of water on the surface of the pressed moon cake. Put it into the preheated oven of 180 degrees. Bake it for about 5 minutes. Let the pattern set.

7. 

   Step7:Mix the yolk with a spoonful of protein. Brush lightly on the surface of the moon cake. Put it in the oven again. About 15 minutes. The skin of the moon cake is evenly colored. Cooked.

8. 

   Step8:If it's a small oven under 30L, it's about 10 minutes. See if the color of the bottom of the moon cake is too deep. If there's a trend of paste, turn off the fire.

9. 

   Step9:Cantonese mooncakes are very hard when they are just baked. They are sealed after cooling. After 1-3 days, the skin will become soft. It is called oil return . The speed of mooncake oil return has a lot to do with the conversion syrup. The syrup is cooked well. The mooncake oil return is fast. (the boiling requirements of the conversion syrup are high. The boiling is not good at the initial stage of baking. It can be purchased and used directly.)

10. 

    Step10:Finished drawings.