The stuffing of Wuren itself absorbs a lot of water. Maybe you put less ingredients when you make moon cakes, so put some baking powder properly! This will make the mooncake skin softer!

The practice of Wuren moon cake:

1, invert syrup, scoop water and mix oil evenly.

2. Add the sieved flour.

3. Knead the dough, wrap it with plastic wrap and let it stand for 20 minutes.

4. Divide the stuffing into 30g/ piece and the skin into 20g/ piece, and knead into balls (the ratio of stuffing and skin in Cantonese-style moon cakes is preferably 2:8/3:7, because I like eating skin, so I divide more).

5. Wear disposable gloves for easy operation and flatten the ice skin?

Step 6 put filler on it

7. slowly put the cake bag on and round it.

8. Wrap a layer of high-gluten flour.

9. Sprinkle a layer of high-gluten flour in the mold.

10, press out the flower shape.

1 1, put it on a non-stick baking tray, 180 preheat it for two minutes, spray water on the surface to prevent cracking, bake it in the oven for five minutes, take it out and brush it with a layer of egg liquid, 160 degree baking 15 minutes.

12. After the baked moon cake is completely cooled, put it in a fresh-keeping bag and seal it for 1-2 days, and you can eat it.