Details of ingredients:

Ingredients: flour 180g, invert syrup 1 14g, 3g of water, 39g of salad oil, and 495g of rose red bean paste in Xinghualou.

Accessories: egg yolk.

Steps of Mid-Autumn Moon Cake:

1, mix the syrup, scooping water and salad oil evenly, then sun in the flour, knead it into dough, and wrap it with plastic wrap 1 hour.

2. Take out the bean paste stuffing, divide it into 30g each, and form a ball. Then divide the dough into 20g pieces and make them into balls.

3. Put the dough in the palm of your hand and press it into a bean paste filling, then slowly close it and wrap it. Knock some flour in the mold, put the wrapped moon cake, press it into shape and push it out of the mold. When baking, put a layer of oil paper under it to prevent it from sticking to the bottom.

4. After the oven is preheated at 200℃ for 2 minutes, the moon cake is baked at 200℃ for 5 minutes, and then a layer of egg liquid is brushed on the epidermis. Be careful not to brush too much. It's my first time to brush, and it's a little uneven. Then put it in the oven and bake at 200℃ 15 minutes. You can observe the heat according to the temperature of your oven, and adjust the temperature appropriately to avoid burning.