Cantonese moon cake and jujube paste filling (50g)

Cooking Instructions

1. Make the mooncake crust first, mix the syrup and soap water and stir well

   

2. After pouring in the corn oil continue to stir to emulsify

   

3. Add all-purpose flour and mix evenly until there is no dry powder, put it in a plastic bag and let it stand for 2 hours

   

4. The self-made jujube paste filling is divided into 30 grams and kneaded, and the moon cake crust is divided into 20 grams for later use

   

5. Put the moon cake crust in the palm of your hand and press it flat and put in the jujube paste filling

   

6. Wrap in a circle and push well

   

7. Tighten the seal and rub it in the palm of your hand

   

8. Roll in the dry powder and dip a little in the dry powder

   

9. Put in the moon cake mold and press it down vertically

   

10. Gently place the pressed mooncake blank on a baking sheet

    

11. Put it in the middle of the oven and bake it at 200 degrees for seven or eight minutes to set

    

12. Brush a thin layer of egg yolk liquid and bake at 170 degrees for 20 minutes until golden brown

    

13. Allow to cool after baking

    

14. Sealed and stored for two or three days, the taste of the oil is better, and the filling made by yourself is super delicious