2, invert syrup, scoop water, peanut oil and egg pump and stir evenly.
3. Sieve the flour and mix well, cover it with plastic wrap and let it stand for 2 hours. The egg yolk is sprayed with white wine to remove the fishy smell, steamed and crushed.
4. Add the floss and salad dressing and stir well. Salad sauce plays an adhesive role. Egg yolk and floss are dry ingredients.
5. Egg yolk stuffing of pork floss is divided into 1 1 serving, each serving is 25g, and dough is divided into 1 1 serving, each serving is about 25g.
6. Take a piece of moon cake skin and flatten it with a tiger's mouth, and push the dough up a little to wrap the filling. Round.
7. The moon cake is a little longer, so that the dough will not touch the edge of the mold when pressed.
8. Press the film into the mold. If it sticks to the mold, you can sprinkle a small amount of dry powder on the mold to prevent it from sticking.
9. Press it with a 50g moon cake mold and put it on a baking tray. Spray a thin layer of water.
10, preheat the oven, bake at 200 degrees for 5 minutes, and then take it out.
1 1. Brush a thin layer of egg yolk with aqueous solution, preferably with a brush instead of silica gel. If the egg liquid is brushed too much, the moon cake print will be unclear.
12, continue to put in the oven, turn to 180 degrees for about 13 minutes, and the coloring is satisfactory. It's soft when it comes out of the furnace, and it hardens when it cools. It's best to eat soft after 2-3 days of oil return.