(1) preparation materials: 400g of sugar, 50g of water180g, 50ml; Lemon juice;
(2) Put sugar and water into a stainless steel pot and stir slightly to make the sugar dissolve (not completely dissolve);
(3) Heat it to boiling with strong fire, add lemon juice, then heat it to boiling with strong fire, and heat it with low fire for about 20 minutes until the color of the syrup becomes dark. Dip some syrup with chopsticks, and feel the viscosity with your fingers after it is slightly cooled.
2. Pour the converted syrup into a bowl, add scooped water, then add peanut oil, and stir evenly with an egg beater;
3. Sieve in medium gluten flour and milk powder, knead into dough by hand, and let the kneaded dough stand for 1-2 hours;
4. Divide the dough into required portions, and the ratio of crust to stuffing is 2:8 or 3:7. If you make 100g moon cakes, divide the skin into 20 or 30g pieces;
5. The stuffing is also divided into the required amount. If you make a100g moon cake, the filling is divided into 80g and 70g;
6. Take some flour on your hand to prevent sticking, and take a piece of cake dough on your hand to flatten it;
7. Add the stuffing and start filling! Push the skin up with your right thumb. Patience slowly! When the dough "climbs" to a certain height on the filling, it will start to close. Slowly close the mouth, and finally completely wrap the filling in the dough;
8. The wrapped moon cake skin should be evenly wrapped on the stuffing, and try not to expose the stuffing. If there are some broken places, you can take a piece from the remaining moon cake skin to repair the broken places;
9. Sprinkle some flour in the moon cake mold to prevent it from sticking to the mold (add flour, shake it to make it adhere to the mold, and then pour out the excess flour), and put the wrapped dough into the mold;
10. Press the moon cakes on the baking tray, prepare all the moon cakes in turn, spray some water on the surface of the moon cakes, put them in an oven preheated to 200 degrees, bake for 5 minutes, take them out, brush a layer of egg yolk water on the surface of the moon cakes (no need to brush the side), put them in the oven again, bake for about 15 minutes until they are golden yellow, and take them out.
12. Cool and seal the baked moon cakes for 2-3 days before eating.