Last year, my friend gave me a moon cake stuffed with perilla, and I almost couldn't forget it. I brought my own perilla from my sister's house earlier this year. Mid-Autumn Festival started early and made a big plate for my good friends. Of course, I was praised. I promised to have perilla stuffing next year!

middle (level)

roast

sweet taste

Three hours

condiments

350 grams of medium gluten powder

Inverted syrup 250g

Guishui 4g

Olive oil 85g

Milk powder 15g

condiments

700g of perilla stuffing.

Cooked glutinous rice flour 10g

Egg yolk 1 piece

Steps of making moon cakes with perilla stuffing

1. Prepare materials

2. Put the invert syrup, olive oil and water into a container and mix well.

Sift in flour and milk powder.

4. Cut into dough, put it in a food bag, knead it evenly and let it stand.

5. Prepare 30g perilla stuffing and knead the dough into a small dose of 25g.

6. With disposable gloves, take a dough, flatten it, wrap it with stuffing, push it up slowly, make the dough cover the stuffing evenly, close the mouth, rub it round, and put it into the mold for extrusion molding. If it is not easy to demould, stick a little cooked glutinous rice flour on the dough and put it into the mold.

7. Put it in a baking tray and spray a little water.

Preheat at 8.200 degrees, 180 degrees, and bake in the oven for 10 minutes.

9. Add a little water to the egg yolk, take out the moon cake and brush a thin layer of egg yolk liquid without brushing around.

10. Bake in the oven for about 10 minutes.

1 1.

12. Cool and seal, and wait until the cooking oil becomes soft before eating.

tips &； skill

1, stuffing, invert syrup, homemade with water, and the recipe will be sent separately.

2. Cooked glutinous rice flour should be fried in advance.

3, code into the baking tray and spray a little water to prevent cracking during baking.