Taking advantage of the heat of making moon cakes, continue to eat mooncakes. Still 30 grams of a small moon cake. Although it’s more complicated to do, it’s more troublesome, but it’s less burdensome to eat.
Pour the conversion syrup into a large bowl and add the water
Add corn oil
Pour flour and milk powder
Tune into a soft and moderate dough
Put in a bowl and let stand for 1 hour
Divide the bean paste into a 24 g dose
The dough is divided into 6 grams of a dose
Take a piece of dough and press flat
Put in the bean paste
Push the dough up and wrap the filling
Close the mouth
Put a small amount of flour into the mooncake mold, shake it evenly, and pour it out.
Put moon cake blank
Buckle on the table, push down the handle, compact
Lift the moon cake mold and gently push the moon cake
All mooncakes are placed in a baking tray and the surface is sprayed with water.
Put the baking tray in a preheated 180 degree oven, middle layer, fire up and down, bake for about 5 minutes, until stereotypes
Remove, brush the egg liquid, put it back in the oven and continue to bake for about 15-20 minutes.
The water is mixed with the edible alkali surface and water in a ratio of 1:3. The ratio of the skin filling is 2:8. The surface of the brush is not too much. It is better to eat the baked moon cake after returning to the oil.