Or other fillings, you can mix them according to your own taste.
The practice of moon cake skin:
The method of cake crust: put the syrup in the microwave oven to melt, and then mix it with amaranth water evenly.
Pour 50g of cooking oil and stir well again.
Sift in 200 grams of low-gluten flour and stir gently. ?
Stir well, knead into smooth dough, wrap it in a fresh-keeping bag, and put it in the refrigerator to relax for 30 minutes.
Mooncake practice: according to the size of the mold, the ratio of stuffing to dough is 6: 4, which is convenient for beginners.
The moon cake crust dough is pressed into a round piece, and a ball filled with mung bean paste is placed. ?
Gently push the dough of the moon cake skin upward until it tightly wraps the green bean paste, and finally seal the dough and gently knead it.
Wipe some dry flour on your hands and roll it with a flour ball. After dipping a little dry flour, cover the moon cake blank ball with the moon cake mold and gently press the handle. ?
Just pick up the moon cake mold and press the handle gently, and the moon cake will come out. ?
After the oven is preheated, put the baking tray filled with moon cakes into the oven and bake at 220℃ for about 8- 10 minute, take out the baking tray and air it for 5 minutes, brush it with egg yolk liquid, and then put it into the oven for about 8- 10 minute. After the moon cake is completely cooled, put it in a sealed bag and return the oil.