Nine parts of flour, one part of powdered milk, three parts of sugar, one and a half parts of melted butter, five eggs, and one full teaspoonful of dry yeast.

(One part is about half the volume of an eight-ounce yogurt bowl.)

How to Make Shenchi Mooncakes

Mix the flour, powdered milk, and yeast, preferably sifting them once.

Crack the eggs into a container large enough to hold them, add the sugar, and beat with a whisk for about ten minutes, then add the melted butter and sifted flour, etc., while beating, and gently stir to form a dough. Divide into small pieces according to the size of the mold, and shape into round crusts.

How to Make Shenchi Mooncakes

White flour, duck egg yolk, red bean paste filling, white syrup, lye, raw oil, egg.

How to make soft-skin mooncakes

1.

Combine the white syrup, lye, oil, and flour a little bit and make a dough. The ratio of flour, white

syrup, lye and oil is 5:4:1.4:1.

2.

Pull the dough into small balls of the same size and roll them out into cakes.

3.

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

4.

Pack the filling into the rolled out dough and knead into a ball.

5.

Prepare a wooden mooncake mold, put a little dry flour into it, put the filled dough into the mold, press it firmly and flatten it.

Then snap it out than the mold.

6.

Make an egg sauce with eggs, the ratio of 3 yolks and 1 whole egg, and set aside.

7.

Place the mooncakes in a baking dish and brush them with a layer of the egg sauce before placing them in the oven.

8.

The temperature of the oven is 180 degrees, bake for about 20 minutes, take out once in the middle, and brush the egg sauce again.

Note on soft-skinned mooncakes

This is the production method of soft-skinned mooncakes, in the complete preparation of mooncakes, should pay attention to the following points:

1.

And the proportion of the flour should be based on the ingredients used in their own home to grasp the flexibility.

2.

The best way to use the yolk of a duck egg in the filling is to use the yolk of a raw egg, so that when the mooncake is baked, the oil from the yolk will be melted into the mooncake crust.

3.

The mooncake from the mold buckle out, the force to be uniform, not repeated force, general side buckle a bit, the reverse side of the positive buckle a bit that

can come out: the mold of the dry powder is not

desirable to put more.

4, on the oven baking time should be based on the size of the moon cake pieces, but also in the process of baking open the oven to take a look, so as not to scorch.

5, in order to bake the moon cakes more flavorful, in the and flour can add a little less butter, but remember not to add more, so as not to crisp.