Method for making traditional moon cakes

Materials: medium flour 105g, vegetable oil 26g, invert syrup 73g, scooped water 1g, salted egg yolk 10g, red bean paste 200g, washed egg yolk 1g and clear water 20g.

Accessories:.

Steps:

1, and the above formula is 10 50g moon cake. . Mix invert syrup, vegetable oil and water and stir evenly. .

2. You can stir by hand, and you don't need an eggbeater.

3. Pour in low flour, stir into dough, and let stand 1 hour.

4. At this time, wrap the egg yolk in the bean paste, and wrap one egg yolk in 20 grams of each bean paste.

5, 10 Put aside the wrapped egg yolk.

6. The moon cake skin that has stood still, according to the total weight divided by the weight of 10, is almost 20g.

7, convergent push top to completely convergent.

8. Learn to touch a little flour on the printed sheet of the moon cake mold, and also touch a little flour after the moon cake is round to prevent sticking.

9, flat directly on the baking tray, can reduce movement, avoid deformation.

10, spray a little water mist on the surface with a watering can to prevent cracking during baking. Heat the oven to 170 degrees and bake for five minutes.

1 1, take it out after five minutes and brush it with a thin layer of egg liquid! Every time the brush picks up the egg liquid, it must scrape the excess egg liquid back and forth at the edge of the bowl, and then gently brush it on the grain of the moon cake.

12, fire 160 degrees, and bake for 20 minutes.

13, with five minutes left, I brushed the egg liquid for the second time and baked it in the middle and lower layers. "If you feel that the color is not enough, you can take it out and brush it for the second time. Satisfy once is enough. 」。