Low-gluten flour 1 10g

Inverted syrup 80g

Peanut oil 30g

Guishui 2g

Method for not cracking Cantonese-style moon cake skin

Stir the syrup, peanut oil and water until emulsified.

Pour in low-gluten flour and turn over. Try not to rub it to avoid gluten.

Wrap the plastic wrap (a little sticky, you can wear disposable gloves to operate) and relax for half an hour (other formulas need to relax for an hour or two, but this is not necessary, the skin itself is very soft, and half an hour is enough).

Divide the filling while serving the muffin crust. According to the ratio of 3:7, I always make 50g moon cakes. Whether this amount of crust is enough 1 1 to 13 depends on everyone's skill and proficiency.

Split the skin, 15g (I'm a novice and usually use 17 or 18g package). Just knead it round (don't knead it to avoid hardening). Stick corn starch on your hand and flatten the middle of the cake crust with your thumb.

Pick up the filling and slowly push the crust up with your mouth. Finally, shut up.

You can sprinkle some corn starch in the mold and spray some water on the surface after pressing. The seventh step of non-cracking Cantonese moon cake skin

Bake in the oven at 230℃ and 180℃ for 7 minutes until the surface turns white and let it cool.

Brush the surface pattern with egg liquid (a whole egg with a little oil) twice. Don't be greedy, just brush it a little.

Bake in the oven at 200 degrees, 180 degrees for ten minutes. Open the oven door to cool immediately after baking! ! This is very important! ! I once forgot that the moon cakes were cracked by the residual temperature of the oven.