How to make 63 grams of moon cake formula?

Preparation materials: low-gluten flour 150g, invert syrup 120g, 3g scooped water, and 30g colorless and odorless vegetable oil.

Production steps:

1. Mix the invert syrup, vegetable oil and water evenly.

2. Sieve in low-gluten flour.

The freshly mixed dough is sticky. Wrap the dough with plastic wrap and put it in the refrigerator for at least 1 hour before use.

4. Put some flour on your hand to prevent sticking, flatten a piece of skin in your palm, and put the stuffing on the skin. Turn the skin and stuffing with your fingers, and let the skin slowly wrap around the stuffing. (13g skin, 50g stuffing).

5. Put some flour in the moon cake mold, press the mold mouth with your palm and shake it a few times to spread the flour evenly in the mold. Pour out the excess flour. Put the wrapped moon cake blank into the mold.

6. Press out the shape of the moon cake on the chopping board.

7. Bake in a preheated oven at 200℃ for about 15 minutes until the surface is golden.

8. Finished product drawing.