Ingredients: 600g low-gluten flour, 2 eggs, sugar 150g, syrup 1 spoon (special spoon for hot pot), 50g butter, beer 1 spoon and baking soda 1 spoon.

Stuffing: My mother-in-law used the sugar nut stuffing left over from the last article when she beat me moon cakes. For details, please refer to: My mother-in-law's decades of experience in making private mooncakes is made public-handmade hollow mooncakes (stupid mooncakes) in Jiaocheng, Luliang, Shanxi (candy stuffing VS fennel salt nut stuffing)

Let's talk about the dough mixing and making process of egg-skin moon cakes ~ ~ ~

Processing technology of egg syrup and egg skin moon cake

1. Beat two eggs into a bowl and beat them into egg liquid with chopsticks.

2. Add150g sugar to the egg mixture.

3. Stir the egg liquid and white sugar evenly with chopsticks to melt the white sugar.

4. Add 1 spoon of beer to the egg mixture.

5. Continue to add 1 tbsp maltose.

6. Put 50g of butter in a small bowl, put water in the pot to boil, put the small bowl with butter in water, and heat it in the water until the butter melts.

7. Pour the melted butter into the egg mixture.

8. Add 1 tbsp baking soda.

9. Stir all the materials evenly with chopsticks and beat them for as long as possible, so that all the materials are completely mixed. This is the prepared egg candy.

Dough making and dough making of preserved egg moon cakes

1. Put the prepared egg sugar thinly into a deep pot and add 600g of low-gluten flour.

2. Grasp the low flour and egg sugar evenly by hand, so that the low flour absorbs the egg liquid to form dough.

3. Knead the dough until the surface is smooth and leave it for 15 minutes.

4. Knead the baked dough into a long cylindrical dough by hand.

5. Divide the long cylindrical dough into 60g flour dough with a knife.

Packaging of Chicken Skin Moon Cake and Making of Cake Blank

1. Take a flour dough, knead it with both hands into a cake crust with a slightly thin edge and a thick middle, and put the stuffing 1 tablespoon in the middle of the cake crust.

2. Knead the edge of the crust like a bun to form a cone.

Press the top of the cone with your thumb to form a thick round cake.

4. Brush a layer of cooking oil on the bottom of the moon cake mold, and put the prepared round cakes into the mold smoothly.

5. Press the surface of the round cake several times with the palm of your hand to make the surface smooth.

6. Gently push out the round cake by hand, which is the finished moon cake blank.

Baking technology of chicken skin moon cake

1. Lay a layer of tin foil on the bottom of the baking tray, and put the moon cake blank on the tin foil.

2. Put the yolk of an egg into a bowl and stir it evenly with chopsticks.

3. Dip a small amount of egg yolk liquid with a brush and evenly brush a layer on the surface of each moon cake blank.

4. Preheat the oven for 5 minutes at 200 degrees in advance, and put the baking tray in the middle and upper layer of the oven.

5. Or choose 200 degrees of fire, heating up and down the tube, and baking for 15 minutes.

6. Bake until the moon cake is cooked and swollen, and the surface is evenly colored.