Preparing materials:

Medium gluten flour 150g

Milk powder 8g

Converted sugar syrup 113g

Alkaline 3g

Corn oil 38g

Five kernel filling 700g

Egg yolk 1pc

Egg white 4g

1.

2. Add water to the molasses and mix well

3. Pour in the salad oil and mix well

4. Pour in the flour and milk powder, and knead into a dough (just pour it in, no need to sift)

5. Wrap the kneaded dough in plastic wrap and let it relax for 1-2 hours at room temperature (the longer the relaxation time, the less the dough will stick to your hands)

6, After the dough rests, divide it according to the ratio of 3:7, 30 grams for the skin and 70 grams for the filling

7, take a pie crust dough, and flatten it with your thumb in the middle

8, put the five-kernel stuffing in the middle of the dough

9, push the pie crust slowly upward with two hands, and close the mouth slowly, not too hastily

10, until the five-kernel stuffing is completely wrapped up and becomes a round ball, and then it will be wrapped up. The crust will be completely covered and become a round ball. Preheat oven to 200 degrees Celsius

11, into the moon cake molds, on a baking sheet lined with tinfoil, press out the pattern on it

12, are pressed, the surface of the surface of some water spray, into the middle of the preheated oven, upper and lower heat 200 degrees Celsius baking 5 minutes until the pattern surface is set

13, pattern set after the removal of baking sheet, do not turn off the oven, in the surface of the moon cake Brush the surface of the mooncake with egg yolk liquid, put it into the oven, and continue to bake for 15 minutes, and the surface is golden brown.

14, just out of the moon cake crust is very dry and hard, wait for the moon cake cooling, sealed at room temperature to save 2-3 days, the crust will gradually become soft and moist after eating.