Moon cakes are a must-eat food for every household on August 15, and are usually bought in supermarkets. But today I will teach you how to make moon cakes by yourself. Although it's not as beautiful as the one you bought, it's definitely healthier than the one you bought, which makes you have special memories of the Mid-Autumn Festival.

Ingredients: 200g of gluten, 50g of vegetable oil, 3g of invert syrup123g, 3g of yeast powder, 800g of stuffing, egg white and yolk 1: 3.

Steps:

1. Pour invert syrup and yeast powder vegetable oil into flour and mix well. Remember not to circle and stir. Stir well, then pour in custard powder and vegetable oil.

2. Sieve the flour into the syrup mixed above and cover the flour with plastic wrap for two and a half hours.

3. Salted egg yolk is marinated with white wine to remove fishy smell, and baked at 160 degrees for about 20 minutes. Divide flour and stuffing into small portions, and then use one portion of flour to completely keep one portion of stuffing. Proofread the dough and knead it into dough. Rub the red bean paste into a circle and wrap the egg yolk in the red bean paste. It's round, so you must not reveal the stuffing.

4. Squeeze a thin piece of dough, add egg yolk and bean paste stuffing, and wrap the stuffing. Then put the stuffed moon cakes into the mold and press them out, depending on the type of moon cakes you buy.

5. Put tin foil under the baking tray and press out the moon cakes on the baking tray. Spray water on the pressed moon cakes, preheat them in the oven at 200 degrees, and bake for about 10 minute. Take it out to cool, brush it with egg liquid, and then continue to bake it golden brown. Preheat the oven above 200 degrees, put the extruded moon cakes into the baking tray, and brush the baking tray with a layer of oil. About five minutes, take out the moon cake and brush the egg liquid, not too much egg liquid.

6. After brushing the liquid, put it in the oven for about 15 minutes, just 170 degrees.