Bake mooncakes in a home oven for 20 minutes at a temperature of 180°.

1. First prepare two lemons.

Cut in the middle.

Squeeze out the lemon juice, about 80 grams, and use a fine strainer to filter out the seeds and residue.

spare.

2. Pour 350 grams of water into the pot, then pour in 800 grams of white sugar, and simmer over low heat. Stir constantly during this period.

3. When all the sugar melts and boils, stop stirring. Pour in lemon juice and continue to boil. When big bubbles appear in the pot, turn to the lowest heat without stirring to prevent crystallization and sand return. Cook until it turns amber.

When the state is like honey, the moisture is basically gone, turn off the heat.

4. Then first use 3 grams of edible alkali and 1 gram of warm water, stir well to make the liquid and set aside.

Pour 380 grams of inverted syrup into the basin, pour in the alkaline water to neutralize the acidity in the inverted syrup, and then pour in 120 grams of corn oil and mix well.

5. Sift in 600 grams of ordinary flour, stir evenly, and knead into a dough by stirring and pressing.

Be sure not to knead, otherwise it will cause tendons and affect oil return.

6. Place in a plastic bag and refrigerate for half an hour.

Next, prepare the filling. Stir-fry 350 grams of glutinous rice flour over low heat until slightly brown, and set aside to dry.

7. Peel out 70 grams of original melon seeds, 230 grams of cooked original peanuts, 120 grams of walnuts, and 100 grams of cashews, put them into a plastic bag, and crush them with a rolling pin.

8. Take out the previously mixed dough used to make mooncake skins, pull out a piece of dough, and roll it into a round ball. Each piece is 20 grams. In order to ensure that the mooncakes are uniform in size, it is best to weigh each piece of dough.

9. The temperature of the oven is 180 degrees, and it takes about 20 minutes to bake. Take it out once in the middle and brush it with egg wash again.