Black gold net red mooncakes

Cooking Instructions

1. Put the invert sugar syrup, peanut oil, and soap water together and emulsify evenly with egg pumping.

   

2. Then add medium flour and black rice flour.

   

3. 。 Use a spatula to press and mix evenly without dry powder, or directly
   grasp and pinch with your hands without dry powder (I always get started directly), the basin light, the face light is not sticky, cover with plastic wrap and relax for about an hour, and you can directly divide the filling.

   

4. You can make any filling as long as you like, and divide the filling well.

   

5. The crust of 35 grams is rubbed into a round lid of plastic wrap to prevent air drying, and I forgot to take a photo, so I replaced it with the primary color from here on.

   

6. Take a pie crust and flatten it, put the filling in the middle of the crust, then use the tiger's mouth to close the mouth, and finally roll it round.

   

7. Mix another thin layer of high powder to remove the excess.

   

8. Just press it down in a baking tray with a mold.

   

9. The oven is preheated at 200 degrees in advance, sprayed with water on the surface of the moon cakes after they are wrapped, baked in the oven at 200 degrees for about 6 minutes to set, and take them out. When it is put to hand temperature, brush a thin layer of egg mixture, (add 15~20 grams of water to one egg yolk, stir well). This is what it looks like to brush the egg wash.
   
   After brushing the egg mixture, bake at 180 degrees for 5 or 6 minutes to see the coloring, cover with tin foil and bake for another 5 or 6 minutes.
   
   The time temperature is for reference only and cannot be completely copied.

   

10. When it arrives, it is baked and sealed and stored after cooling. It's baked well.

    

11. This is what it looks like after returning to oil, isn't it beautiful~