How to make Cantonese-style moon cakes (the best recipe for cake crust)?

Materials: medium gluten flour 196g, invert syrup 140g, milk powder 10g, peanut oil 45g and water 4g.

1, syrup, peanut oil, scooped water, and fully stirred with eggs. Stir until it is as bright and tough as a ribbon.

2. Add medium gluten powder and milk powder.

3. Stir evenly with a scraper, wrap it with plastic wrap and let it stand for two hours.

4. The skin and stuffing are weighed and rounded separately.

5. Take a cake bag and stuff it in.

6. Push slowly with the tiger's mouth and push as evenly as possible.

7. Put your mouth away and rub it.

8. Roll a little corn starch.

9. pat off the excess starch and knead it into a cylinder.

10, put it into the moon cake mold, arrange it on a gold plate, slowly press it and gently push it out.

1 1, push out slowly, one by one.

12, spray a little water mist on the surface.

13, put it in a fully preheated oven, bake it at 2 10 for 6 minutes, take it out and cool it slightly, and brush it with a thin layer of egg yolk water (one egg yolk is mixed with water evenly).

14, and then bake at 180 degrees for about 15 minutes. Enough coloring, but there is a small drum on the side.

15, the moon cake is finished.