Traditional Wuren moon cakes are clean and hygienic, simple and trouble-free. Collect them.

280g of invert syrup, 2g of alkaline flour, 2g of clean water, 400g of peanut oil 1 00g, common flour, 540g of various favorite nuts, 0/30g of sugar/kloc-0, 260g of glutinous rice flour, 0/50g of clean water/kloc-0, 70g of edible oil and 0/yolk.

The practice of wuren moon cake

2. Stir-fry 260 grams of glutinous rice flour with low fire until it is slightly yellow. If the selected nuts are raw, they need to be fried slowly at low temperature, or baked in an oven at 150 degrees. The cooked nuts can be pressed into small particles with a rolling pin. Mix cooked broken nuts, white sugar and cooked glutinous rice flour, add 150g water and 70g edible oil, and mix well.

3. Take 20 grams of dough and 30 grams of nuts, the ratio is just right.

4. Take a piece of dough and press it thin by hand.

Put the stuffing in the middle of the dough.

6. Push up slowly with the tiger's mouth

7. Push it as high as possible after wrapping it, which is convenient to enter the moon cake mold.

8. It's ironed

9. Preheat the oven at 200℃ for 5 minutes, bake the moon cakes at 200℃ for 5 minutes (the temperature of each oven is different, adjust it appropriately), take them out after setting, brush a thin layer of egg yolk liquid on the surface, then put them in the oven to continue baking, 190℃ for 0/5 minutes, and take them out.