Ingredients:

White flour, duck egg yolk, red bean paste filling, white syrup, alkaline water, raw oil, eggs.

Production method:

1. Mix the white syrup, alkaline water, raw oil, and flour little by little to form a dough. The ratio of flour, white syrup, alkaline water and raw oil is 5:4:1.4:1.

2． Divide the mixed dough into small doughs of the same size and roll them into individual dough pancakes for later use.

3. Shape the bean paste into a small round cake, wrap it in duck egg yolk, and wrap it tightly into a filling ball.

4. Wrap the filling into the rolled dough and knead into a dough ball.

5. Prepare a wooden mooncake mold, add a little dry flour, put the stuffed dough into the mold, press and flatten it, and then take it out of the mold.

6. Use eggs to make egg juice, the ratio is 3 egg yolks to 1 whole egg, set aside.

7. Put the mooncakes into the baking pan, brush with a layer of prepared egg sauce with a brush, and put it in the oven.

8． The oven temperature is 180 degrees and bakes for about twenty minutes. Take it out once in the middle and brush it with egg wash again.

The above method is how to make soft mooncakes. During the process of baking mooncakes, you should pay attention to the following points:

1. The proportion of dough should be flexibly controlled according to the raw materials used at home.

2． It is best to use raw egg yolk for the duck egg yolk in the filling. When the mooncakes are baked in this way, the oil from the egg yolks will melt into the mooncake skin.

3. When pulling the mooncake out of the mold, the force should be even and do not apply force repeatedly. Generally, buckle it on the side and buckle it on the opposite side and it will come out. It is not advisable to put too much dry powder in the mold.

4. The baking time in the oven should be controlled according to the size of the mooncake pieces. You can also open the oven to take a look during the baking process to avoid burning.

5. In order to make the baked mooncakes more fragrant, you can add a little less butter when kneading the dough, but remember not to add too much to avoid shortening