Mooncake ingredients and practices are as follows:

With: 90 grams of low-gluten flour, 60 grams of high-gluten flour, 90 grams of converted sugar syrup, 30 grams of peanut oil, 3 grams of lye, 270 grams of red bean paste, 90 grams of white lotus seed paste, 90 grams of black sesame seed paste, 50 grams of barbecued pork with five kernel filling, and egg white of an egg yolk with a spoonful of egg white.

1, the syrup and peanut oil weighed in a bowl, add alkaline water, mix well.

2, sift the flour, stir.

3. Stir well, cover with plastic wrap and refrigerate for about an hour.

4, moon cake crust chilling process, ready to weigh the filling.

5. Start wrapping the filling, roll out the skin and flatten it out, then put the filling in.

6. Use a grinder. Make sure the grinder is lightly dusted with flour beforehand.

7. The mooncake comes out of the grinder.

8, spray a little water on the surface, so as not to crack the mooncake while baking.

9, oven 200 ℃, preheat for 5 minutes, put the baking tray, bake 5 minutes, take it out, brush the egg wash in the baking 2 minutes can be.