No lye water to do the moon cake color is lighter than with lye water to do the moon cake, not so good-looking.

Cantonese mooncake crust without lye practice, first of all, prepare the materials: mixing powder (cantonese mooncake): 300 grams, converted syrup: 225 grams, salad oil: 75 grams, egg yolks: 30, a variety of bean paste filling: the right amount.

1, the conversion syrup and salad oil together, mix well until emulsified, this time the syrup slightly white.

2, to mix the syrup sifted into half of the wide-style moon cake mix, mix with a spatula into a ball. Let stand for 30 minutes.

3: After 30 minutes, sift the rest of the crescent roll mix into the dough and let rest for 20 minutes.

4: Wrap the egg yolks into the bean paste and roll them out.

5: Wrap the filling one after another, cover with plastic wrap and set aside.

6: Divide the mooncake dough into 13 grams each and roll out.

7: Take a piece of mooncake dough, flatten it, roll it out, and put in a piece of filling.

8: Close the mouth and roll it round.

9: Put the filled mooncake inside the mooncake mold, put it on the table with your backhand, press out the flower shape, and take out the mooncake.

10: Put the mooncake into the preheated oven at 190 degrees Celsius and copy for a few minutes. Remove the mooncake from the oven, cool it down to room temperature, brush it with a layer of egg yolk mixture, and continue to put it into the oven.

11, continue to bake for about 15 minutes.

12, finished.