Wheat flour (standard flour) 280.0g.

Sugar165.0g

Peanut oil 75.9 g

Mung bean flour 165.0g

9.9 grams of cream

Tenfu's tea brand green tea powder 9.9g

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Moon cake skin material:

280 grams of flour, 3/4 cups of syrup, 1/2 cups of oil and 1/2 teaspoons of alkaline water.

Stuffing: homemade

1. Knead all the ingredients into dough and leave it for 3 hours before taking it, otherwise the moon cake will not be easy to knock out (out of the mold).

2. Knead the soft dough into long strips, cut each group into 30 grams and put it on the table for later use.

3. Sprinkle a small amount of dry flour in the moon cake mold to make the moon cake easy to demould.

4. Press the palm into a circle with a slightly thicker center and a slightly thinner periphery, wrap the stuffing in the center, put a little dry flour into the mold, beat the mold left and right, and take out the mold.

5. Spray water on the cake with a watering can, then bake it in the oven at 205 degrees for 5 minutes, take it out, thinly coat it with a layer of egg liquid, then put the baking tray in the oven, continue baking at 150 degrees for 18 minutes, and take it out to cool.