Mid-Autumn Festival is here how to make moon cakes What are the steps to make moon cakes

1. Pour the converted syrup into a bowl and add the alkaline water and peanut oil. Mix well with a whisk and sift in the gluten flour and milk powder. Knead the dough with your hands, cover the kneaded dough with plastic wrap and let it rise for 1-2 hours.

2, the rise of the dough and chestnut filling in the ratio of 2:8 or 3:7 weigh good, respectively, rounded, that is, 15 grams of crust, 35 grams of filling. Pat some flour on your hands to prevent sticking, take a piece of pie crust dough on your hands and flatten it, use a rolling pin to roll it thinly, and put the chestnut filling on it.

3. Slowly push the dough upwards and let the dough slowly wrap around the filling. Wrap the dough as much as possible to make the crust even, you can slightly adjust the uneven thickness of the place. Sprinkle some flour inside the mooncake mold to prevent sticking, put the wrapped dough into the mold. Press the mold to shape the mooncake.

4. Spray some water on the surface of the mooncake, put it into the preheated oven at 200 degrees Celsius, and bake for 5 minutes, take it out, brush a thin layer of egg yolk water on the surface of the mooncake, put it back into the oven, and bake it for another 15 minutes or so until it turns into a golden brown color. Cool the mooncakes from the oven and store them in a sealed container for 2-3 days to allow the crust to return to oil before serving.