How to make healthy breakfast cake

1.

Weigh 120 grams of water in a basin

2.

Put in 40 grams of sugar

3.

And then weigh 65 grams of corn oil

4.

Whisk with your hand and beat it well

5.

Weigh 300 grams of flour and put it in

6. 300 grams of flour into it

6.

and into a dough, covered with a damp cloth to wake up for 30 minutes, the middle of the 15th minute when kneading once to make a smooth surface

7.

Refrigerator out of the homemade stuffed jujubes and beans

8.

With a scale weighing 20 grams of a weighing 17 rolled into a ball spare

9.

Roll the dough into long strips

10.

Weigh out 30 grams of each, and divide it into 17 pieces

11.

Use a rolling pin to roll out the dough into a round piecrust

12.

Place the balls of bean paste on the piecrust

13.

Put the inner filling on the piecrust the same way as you would for a bun.

14.

Wrap all 17 pieces

15.

Push the wrapped pieces into a 50g mooncake mold and press them down

16.

Make the cakes and place them on a baking sheet

17.

Strain the egg mixture through a sieve to remove any foam that may have formed due to the beating of the eggs

18.

Strain the egg mixture through a sieve to remove the foam that may have formed due to the beating of the eggs

18.

Brush the tops of the cakes evenly with the egg wash

19.

Bake in a preheated oven at 180 degrees for 30 minutes