What is the method of soft crust of Cantonese-style moon cakes?

The materials that need to be prepared in advance are: Cantonese moon cake ready-mixed powder 120g, peanut oil, invert syrup, salted egg yolk 16, and 400g stuffing.

First, the first step is to put the invert syrup and peanut oil into a bowl and stir them evenly.

Second, after mixing evenly, pour half of the pre-mixed powder into the bowl.

Third, stir well again, cover with plastic wrap and let stand for half an hour.

4. After half an hour, add the other half of the pre-mixed powder, knead it into a ball, cover it with plastic wrap, and let it stand for 20 minutes.

5. Put the prepared salted egg yolk in the oven, bake at 180 degrees for 8 minutes, take it out and put it in a bowl to cool.

6. After cooling, put the salted egg yolk and stuffing into a bowl.

7. flatten the filling by hand and wrap it with egg yolk.

Eight, each wrapped in a baking tray.

Nine, after the dough is proofed, it is divided into uniform doses.

Ten, pat flat by hand and wrap the prepared stuffing.

1 1 piece, all wrapped and put in a baking tray.

Twelve, put it into a mold and press it into a moon cake.

Thirteen, spray some water on the moon cake skin.

Fourteen, then put it in the oven 180 degrees, bake for 5 minutes and take it out.

Fifteen, brush the egg liquid, brush evenly.

16. Bake in the oven again for 15 minutes, so that Cantonese soft-skinned moon cakes are ready.