It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide)

Cooking Instructions

1. Method:
   1⃣️ Moon cake crust: invert sugar syrup ➕, stir peanut ➕ oil until it is completely emulsified, pour in the flour and stir with a spatula until there is no dry powder, then knead it a few times by hand, wrap it in plastic wrap and relax at room temperature for 2-3 hours.
   2⃣️ Divide the loose mooncake crust into 20g each, 30g of white lotus paste each, and seal it with plastic wrap to prevent air drying.
   3⃣️ The moon cake crust is pressed flat in the palm of the hand and then wrapped in white lotus paste, closed with the tiger's mouth without gaps, and then rubbed it round with both hands, put in corn starch and roll it around to pat off the floating powder, and put it into the mold (if the action is slow, each one must be covered with plastic wrap to prevent air drying)

   

2. 4⃣️ Spray-like water on the surface of the moon cake, put it in the preheated oven and bake it at 185 degrees for 8 minutes, take it out and let it cool to the hand temperature and then brush the egg wash for the first time, then put it in the oven to bake at 150 degrees for 8 minutes, take it out and let it cool to the hand temperature state and then brush the egg wash for the second time, and then put it in the oven to bake at 180 degrees for 10 minutes.
   5⃣️ The baked moon cakes are packed and sealed to return to the oil when they are dried to a warm state, and the room temperature generally takes 2-3 days.

   

3. Egg mixture: 1 egg yolk âž•and 1 spoon of water, I brushed it 2 times, and the egg wash color looks okay.

   

4. The first time I made moon cakes, the effect was still satisfied, and I was eaten by the baby before the oil returned, saying that it was delicious.

   

5. Because it is necessary to seal the return oil, I bought a packaging bag, and I can also put it in a sealed crisper box.

   

6. pretty

   

7. Quite satisfied