The temperature for baking mooncakes is 180 degrees

Main ingredient: low gluten flour (130g), white bean paste (250g), cooked flour (100g)

Seasoning: Converted sugar syrup (85g), Alkaline water 2g (alkaline: water=1:4), Salad oil (30g)

Kitchen utensils: electric oven

Steps:

1. Prepare the ingredients.

2. Weigh the converted syrup.

3, 10 grams of alkali add 40 grams of water. (Not used up)

4, alkaline water mixing.

5, add 2 grams of alkaline water to the syrup.

6. Add the salad oil in batches. Each time it is well blended before adding the next, a **** 30 grams of oil.

7, after mixing the syrup into a thick brown viscous liquid.

8, sift in the low gluten flour.

9, mix well with a spatula.

10, stir the look, that is, into the moon cake crust. Cover with plastic wrap and refrigerate for 1 hour.

11, take 250 grams of white kidney bean paste filling.

12, add 100 grams of cooked flour and mix well.

13, mix the moon cake filling.

14: Take out the refrigerated moon cake crust.

15: Take 15 grams of mooncake crust and knead it.

16: Take 50g of mooncake filling and knead it.

17: Dust your hands with flour and wrap the mooncake.

18: Wrap the mooncake.

19: Use a mooncake mold to press out your favorite pattern.

20, pressed moon cakes, the surface of a small amount of water spray.

21, preheat the oven to 180 degrees Celsius, and put the mooncakes in the middle layer.

22, 5 minutes later, the surface slightly colored and remove.

23, slightly cooled, the surface brush egg wash.

24, again into the oven, 180 degrees for about 10 minutes.