Ingredients: rice flour 1 05g, vegetable oil 26g, invert syrup 73g, scooped water 1 g, salted egg yolk 10, red bean paste 200g, washed egg yolk1each, and clear water 20g.

Steps:

1, the above formula is 10 dosage of 50g moon cakes. Inverted syrup, vegetable oil and water are mixed and stirred evenly.

2. You can stir by hand, and you don't need an eggbeater.

3. Pour in the low powder, stir it into dough, and let it stand 1 hour.

4. At this moment, wrap the egg yolk in bean paste, and each portion of bean paste is 20 grams to wrap an egg yolk.

5. 10 wrapped egg yolk and set aside for use.

6. Let the moon cake skin stand still, according to the total weight divided by the weight of 10, which is almost 20g.

7, convergent push to the top to completely admitted.

8. Learn to touch a little flour on the printed sheet of the moon cake mold, and also touch a little flour after the moon cake is rounded to prevent sticking.

9, flat down directly to the baking tray, can reduce the move, avoid deformation.

10, spray a little water mist on the surface with a watering can to prevent cracking during baking. Heat the oven up and down 170 degrees and bake for five minutes.

1 1, take it out and brush it with a thin layer of egg liquid after five minutes! Every time the brush picks up the egg liquid, it has to scrape off the excess egg liquid back and forth at the edge of the bowl, and then gently brush it on the grain of the moon cake.

12, upper and lower fire 160 bottom layer, bake for 20 minutes.

13. With the remaining five minutes, I brushed the egg liquid for the second time and put it in the middle and lower layers for baking. "If you feel that the coloring is not enough, you can take it out and brush it for the second time. If you are satisfied once, it will be enough. 」。

14, finished product drawing.