Low powder

200 grams

Inverted syrup

150g

Guishui

2ml

peanut oil

50 grams

condiments

Dongrong county

600 grams

Step 1. Divide the winter cream into 55-60G portions, and knead;

2. Add the scooped water into the converted syrup and stir it evenly, then add peanut oil and stir it evenly, pour in low flour and stir it evenly to make dough, let it stand for 1 hour, and then divide the dough into about 30g portions;

3. Take a portion of dough, push it into round cake slices by hand, put it into the winter paste stuffing, and slowly push the cake crust from bottom to top until the five kernels are completely wrapped;

4. touch a little powder and be round;

5. Put it into the moon cake mold and compact it hard;

6. Then squeeze it out on a baking tray and spray clear water on the surface of the moon cake blank;

7. Put it in an oven preheated to 200 degrees, and bake for 5 minutes in the middle layer.

8. Take it out, evenly coat it with egg liquid, put it back in the oven, and bake it for 15 minutes;

9. Bake until the surface is golden, then take it out of the oven, let it cool, keep it well, return the oil in about 3 days, and you can eat it.