Cantonese moon cake (overnight oil)
The annual Mid-Autumn Festival is indispensable for delicious mooncakes that symbolize reunion! Cantonese moon cakes that can return oil the next day, no longer make moon cakes hard! This recipe can make 30 mooncakes weighing 50g! Healthy green juice mooncake recipe www.xiachufang.com/recipe/103382882/ egg yolk crisp recipe www.xiachufang.com/recipe/100565413/

Ingredients
Cooking Instructions
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Peanut oil for later use
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Add salt to the invert sugar syrup, add peanut oil and water and mix well
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Sift the flour and milk powder together and pour in
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Stir to combine
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Wrap in plastic wrap and relax for 2 hours
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Half an egg yolk is wrapped in lotus paste
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Bean paste or other flavors are fine, wrap rounds
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Take 15g of mooncake crust and press to flatten
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Add a filling
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Push it tight with the tiger's mouth
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Rub it round, this way
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Add flour to the mold and pour it out
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Press the pattern
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Arrange neatly in a baking dish, preheat the oven to 190-200 degrees, bake for 5 minutes, and take out
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Brush a thin layer of egg yolk liquid, remember not to brush too much, it will make the pattern unclear 170 degrees and bake for about 10 minutes to see the color
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Overnight oil return is fine
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It is also possible to return the oil in the box
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Packed and delivered
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Cute~
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