Flour 1 60g, vegetable oil 40g, invert syrup (or Golden Syrup)10 ~120g, alkali water 1/2 tsp (baking soda/kloc-0 can be used).

Mooncake stuffing (880g for big moon cakes and 600g for small moon cakes), salted egg yolk (8 for big moon cakes and 10 for small moon cakes), 2 tablespoons of wine (rice wine or sorghum wine or rum will do), and decoration (2 egg yolks, 2 tablespoons of water or corn sryup or vegetable oil, and stir well).

Step/method

Put the oil, syrup, alkaline water and salt in a container and heat it in a microwave oven for dozens of seconds until the syrup becomes thin.

Sift in the flour and mix well with a rubber knife to make the mooncake skin as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than four hours.

Soak the salted egg yolk in wine for 10 minutes to remove the fishy smell, then put the egg yolk in a baking tray and bake it directly without preheating the oven at 325F for 7 minutes. Take out and let it cool.

Divide the moon cake skin: if you make a big moon cake, divide the moon cake skin into 8 parts, each with 40 grams; If you make small moon cakes, each15g, ***20.

Divide the mooncake stuffing: if you make a big mooncake, divide the mooncake stuffing into 8 portions, each of which is110g, and wrap the egg yolk and round it; If you make small moon cakes, each serving is 30g, and each serving is ***20, with half an egg yolk wrapped and rounded.

Wrapping moon cakes: put a piece of moon cake skin in the palm of your hand, flatten it with both hands, and put a piece of moon cake stuffing on it. Gently push the mooncake stuffing with one hand, and gently push the mooncake skin with the palm of the other hand, so that the mooncake skin slowly unfolds until the mooncake stuffing is completely wrapped. This technique is very important to ensure that the skin and stuffing will not separate after the moon cake is baked. Sprinkle a little dry flour into the moon cake model, shake well, and pour out the excess flour.

The skin of the wrapped moon cake is also lightly coated with a layer of dry flour. Put the moon cake balls into the model and gently flatten them, with even strength. Then knock it up, down, left and right, and you can easily demould it. Finish all moon cakes in turn.

Preheat the oven to 350F F. Gently spray a layer of water on the surface of the moon cake and bake it in the top layer of the oven for five minutes. Take out the egg yolk liquid and lower the oven to 300F F. Bake the moon cakes in the oven for another seven minutes, take them out and brush the egg yolk liquid again, and bake for another five minutes, or until they reach their favorite color.

When you enter the oven for the last time, you can only use the lighter, and the color is faster.

Take out the baked moon cakes, put them on a shelf and cool them completely, then put them in a sealed container for two to three days, so that they can be eaten after returning oil.