tool materials:

15g of medium gluten flour

15g of invert syrup

37.5g of peanut oil

3g of scooped water

42g of red bean paste

1 egg yolk

1 spoon of water

Preparation method

1

Will be.

2

Pour in the medium gluten flour, mix it simply with a spatula, then put on anti-sticking gloves and knead it into a ball. Don't knead it too much here, just mix it until the dry powder is invisible. The mixed noodles should be put into fresh-keeping bags and relaxed for 2 hours at room temperature.

3

When the dough is slack, divide the stuffing and evenly divide the bean paste stuffing into 14 pieces, each weighing 3g; After cutting, cover with plastic wrap to prevent it from being air-dried.

4

When the dough is relaxed, divide it into 14 equal parts, and then cover it with plastic wrap to prevent it from being dried.

5

Take a small dough, pat it flat with your hands, put in the bean paste, and wrap it in a tiger's mouth.

6

After wrapping, rub it into an oval shape by hand, roll it in a flour bowl, and then pat off the excess flour on the surface.

7

Use a 5-gram moon cake mold to press the wrapped dough into a shape and put it in a baking tray;

note: after pressing, spray a little water on the surface with a watering can, so that it is not easy to crack when baking.

8

put it in the middle layer of the preheated oven (the oven is preheated to 165 degrees, and the fire is on and off), and bake at 165 degrees and 16 degrees for 7 minutes.

9

During the baking of moon cakes, prepare egg yolk water (making method: mix 1 egg yolk and 1 spoon of water evenly).

after 1

7 minutes, take out the baked moon cakes, brush them with a thin layer of egg yolk water. After brushing, send them into the oven and bake them at 16 degrees for 9 minutes.

11

So the moon cakes are ready! Note: Baked moon cakes need to be stored for 1 ~ 2 days before eating.