First, make the skin of the moon cake, then wrap the yolk with bean paste, tie the mouth tightly and make it into a ball. After waking up, distribute the ingredients, knead them into balls, wrap the stuffing, press them into moon cakes, and bake them in the oven. The specific steps are as follows:

Ingredients: 200g low-gluten flour, 0/50g invert syrup/kloc-,60g peanut oil and 2g water.

Stuffing: bean paste stuffing, salted egg yolk.

1. Mix invert syrup and corn oil, add 2g of water and stir well.

2. Sieve in the low-gluten flour, stir it evenly with a silicone shovel, grab the dough and let it stand for about 2-3 hours.

3. Let the dough stand and start filling. Soak the salted egg yolk in vegetable oil for one night, spray white wine and bake for 5 minutes.

4. Wrap the egg yolk with bean paste stuffing, tighten the mouth and form a ball into bean paste egg yolk stuffing.

5. After proofing the dough, break it into a small dose of 25 grams. This time, the moon cake is 50g, and the ratio of crust to stuffing is 1: 1.

6. Take a dough and knead it into a ball, press a nest with your fingers, put the bean paste and egg yolk stuffing, and tighten the reunion.

7. Wash and dry the 50 grams of moon cake mold with the first snow, paste the mold flowers, put down the powder, put the finished moon cake blank in and press it out to form the moon cake.

8. Spray on the water oven and bake at 200 degrees for 5 minutes. Take it out and brush it with egg yolk liquid. It must be a thin layer.

9. Re-enter the oven, bake at 175℃ 15 minutes, take it out until it is golden yellow, let it cool, and seal the oil return.

10, finished product drawing.

Note: 1, the composition is correct, and the difference between up and down is a few grams, which will not affect the finished product. The stuffing can be prepared by yourself, and you can make whatever stuffing you like.

2, the oven brand will have a slightly different temperature, you can make appropriate adjustments to your oven.