1, ingredients: bean paste filling appropriate amount, syrup 75G, milk powder 5 grams, 25G vegetable fats and oils, soda (1:3 ratio) 2 grams, 1 gram of salt, flour 100G, mold a.

2. First, mix 75G of syrup, 5g of milk powder, 25G of vegetable fats and oils, 2g of bicarbonate of soda (1:3 ratio), 1g of salt, and sift 100G of flour.

3, with a rubber spatula fully mixed, out of the yellow should be very soft dough, wrapped in plastic wrap, room temperature to three to four hours.

4, the moon cake filling and static to the good dough evenly divided into equal parts, according to the size of the mold varies.

5. Wrap the mooncakes. When wrapping, put a little flour on your hands to make it less sticky.

6. After wrapping, use to shape the mooncake crust to get the same thickness, do not leak.

7, with the moon cake mold pressure, bean paste is relatively soft can be pressed into a square, pressure to stick on the flour, so that it is better to take off the mold.

8, the surface of the excess flour gently sweep with a brush, the surface of the spray some water.

9. Preheat the oven to 200 degrees and bake the mooncakes for 5 minutes.

10, take out the surface (remember only the surface of the moon cake, other places do not brush) brush with egg wash, like the color of dark can brush egg yolk liquid. Like the color of light brush whole egg on it, do not brush too much.

11, continue to bake at 180 degrees for about 15 minutes, adjusted according to the size of the moon cake. Remove from the oven and allow to cool.

12. After cooling, seal and leave it for about 2 days, and then you can eat it after oil return.