Cooking Steps

1. 

   Step1:1. Stir the invert syrup and peanut oil until they are completely blended and slightly white.

2. 

   Step2:2. Pour in the premixed moon cake powder. This premixed moon cake powder does not need to be added with water.

3. 

   Step3:3. Mix until there is no dry powder.

4. 

   Step4:4. Put it in a fresh-keeping bag and refrigerate for 23 hours.

5. 

   Step5:5. All kinds of fillings are divided into 35g ones. Each flavor is 4. (140g of tulip for taro, 140g of tulip for white lotus, 140g of tulip for low sugar granular beef

6. 

   Step6:6. The wake-up dough is divided into 12 15 g small dough.

7. 

   Step7:7. Take a dough and press it flat. Put a mooncake filling in the middle.

8. 

   Step8:8. Slowly tighten the mouth.

9. 

   Step9:9. Rub it into a ball shape.

10. 

    Step10:10. Roll in the dry flour. Shake off the excess flour.

11. 

    Step11:11. Put it into a 50g moon cake mold and compact it.

12. 

    Step12:12. Press the moon cake mold to push out the moon cake into the baking tray. Spray with a little water.

13. 

    Step13:13. Set the oven temperature to 200 ° C. heat it in the baking tray for 5 minutes.

14. 

    Step14:14. Take out the baking tray and brush the moon cake with a thin layer of yolk liquid.

15. 

    Step15:15. Put it in the oven again and set the temperature to 180 ° C. bake for 15 minutes and then take it out.

16. 

    Step16:16. Keep it sealed and wait for two to three days to return the oil before eating.