Main Ingredients
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Flour 200g
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Milk Powder 15g
Seasoning
Mixing Oil
50g
Egg
1
Sansemolina Water
2g
Homemade Mooncakes
1. Sieve the flour and milk powder and set aside.
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2. Add the softened syrup to the water and oil and mix well
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3. Add the softened syrup to the flour and form a dough
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4. Description
5. Divide the loosened crust into equal parts
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6. Divide the filling into equal parts as well. (I'm not very skillful, I use the ratio of 3.5:6.5 for the crust:filling)
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7. Take a piece of the crust and flatten it, then put the mung bean filling on it.
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8. Slowly push the crust upward with your hands, close the mouth and knead it.
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9. This is the pie dough I wrapped the filling
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10. moon cake molds with flour shake a few times, and then the molds in the powder pour out, molds evenly coated with a thin layer of flour, anti-sticky; put in the cake with the sticky flour dough, the table pressed hard a few times, and then slowly push the cake dough.
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11. This is the amount of pie dough I made.
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12. Spray a layer of water on the biscuits and put them in the preheated oven.
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13. Bake at 200° for 5 minutes on top and bottom, remove from the oven and brush with the egg wash, return to the oven and bake for 15 minutes.
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14. This is just baked moon cakes, color is not bright, the surface is very dry, with a plastic bag, put into the refrigerator, 1, 2 days after the take out, this time back to the oil, the color will be much brighter, the surface of the skin has become soft, and some of the best time to eat.