The Mid-Autumn Festival is coming. I wish you all a happy Mid-Autumn Festival and a happy family reunion.

material

Ingredients: 400g of low-gluten flour, 300g of invert syrup, 4g of water,100g; Peanut oil;

Accessories: bean paste stuffing 1500g

Bean paste moon cake

1

Divide the red bean paste into about 55g portions and knead it round;

2

Add water into the invert syrup and stir well, then add peanut oil and stir well, pour in low flour, stir well, make dough, stand for 1 hour, and then divide the dough into about 30g portions;

three

Take a portion of dough, push it into a round cake slice by hand, add the bean paste filling, and slowly push the cake crust from bottom to top until the red bean paste is completely wrapped;

four

A little powder, round;

five

Put into a moon cake mold, and forcibly compact;

six

Then extrude on a baking tray;

seven

Spray clear water on the moon cake blank;

eight

Put it in an oven preheated to 200 degrees, bake it in the middle layer for 5 minutes, take it out, evenly coat it with egg liquid, put it back in the oven, and bake it for 15 minutes;

nine

Bake until the surface is golden, then take it out of the oven;

10

After cooling, keep it well, return oil in about 3 days, and you can eat it.

skill

1. The freshly baked moon cake is soft, but after cooling, the skin becomes hard again. Therefore, the moon cakes should be preserved after cooling, and the skin will soften after 3-4 days of oil return. At this time, they will be more delicious.

2. The moon cake must be sprayed with clear water before entering the oven to prevent the skin from cracking when baking.