Cooking Steps

1. 

   Step1:Add 1g of Jianshui to 57g of conversion syrup, and stir evenly with a scraper. The dosage of Jian water should refer to the instructions for use. The dosage is generally 1% - 3%.

2. 

   Step2:Add 20g peanut oil. Stir to make it fully emulsified. If there is no peanut oil, replace it with corn oil or sunflower seed oil. But avoid rapeseed oil or olive oil.

3. 

   Step3:Use a flour sieve to slowly sift in medium gluten flour. Mix evenly. Do not act too fast, resulting in the formation of dry flour.

4. 

   Step4:Sealed with plastic wrap. Wake up for an hour.

5. 

   Step5:Divide the Xingfa good mooncake skin into 15g small dough.

6. 

   Step6:Divide the mungbean sand into 35g parts.

7. 

   Step7:Wrap the mung bean paste in dough. Pay attention to push. Avoid bubbles and cracks. Bubbles and cracks will cause the baked mooncakes to crack and show the stuffing.

8. 

   Step8:It is pressed into a 50g mold. Pay attention to the control direction and strength. Always pay attention to whether the moon cake fills the mold or overflows.

9. 

   Step9:Spray a layer of water on the surface of the pressed mooncake with a watering can and bake it in an oven at 170 ℃ for 5min. Take it out. Brush a layer of egg liquid on the pattern surface. Bake at 170 ℃ until the surface is golden. This process lasts for about 25 minutes. The specific time depends on the oven temperature.

10. 

    Step10:Seal with heat sealer.

11. 

    Step11:Together with the gift box, it can be a mid autumn present. Cheers

12. 

    Step12:It's don

13. 

    Step13:Hello, everyone. This is Caidan ✪✪