Raw materials:

(a) crust: 154g of conversion syrup, 50g of peanut oil (other salad oil can also be used), 3g of alkaline (1g of soda ash added to 3g of water and stirred well to take 3g to use), 180g of low-gluten flour, 20g of high-gluten flour (all using low-flour can also be used).

(2) Filling: 40g*38 pcs (if yolks are included, the total weight of filling and yolks will be 40g per portion).

(c) Topping:20g egg yolk, 10g egg white.

Methods:

(a) Crust:

1. Stir in the molasses and add the water to the molasses.

2, add peanut oil (or salad oil) and stir well.

3. Stir until it becomes emulsified.

4: Sift in the low flour and high flour and mix well with a spatula to form a dough.

5: Cover with plastic wrap and refrigerate for 1 hour or more.

(2)Egg Yolks:

1: Take out the raw salted egg yolks and spray some white wine on the surface.

2, oven 160 degrees, bake about 6 minutes, can help remove the fishy flavor.

(C) Wrapping:

1, salted egg yolks plus filling weighed out the total weight of 40g.

2, filling pressed into a round cake shape, put the egg yolk in the center.

3, with the help of the tiger's mouth to close, wrapped into a ball.

4: If you don't want to wrap the egg yolk, weigh out 40g of filling and 10g of crust.

5: Press the crust into a round cake shape and put the filling on it.

6. Gently push the crust with the help of the tiger's mouth, a little bit to let the crust wrap around the filling.

7. Until the crust is completely wrapped around the center of the filling.

8: Wrap the mooncake ball with a layer of flour on the surface.

(4)Molding:

1. Sprinkle a layer of flour inside the mold and gently knock it out, leaving only a thin layer of flour on the surface of the mold.

2, the moon cake ball slightly organized into a shape that can be put into the mold, the left hand pinch the mold to prevent sliding, the right hand pressed the handle, and slightly shaking, so that the surface of the pattern completely pressed clear.

3. Pinch the mold with both hands and gently push it to release the mooncake completely (if it doesn't release immediately, gently shake it from side to side).

4, pressed finished moon cake look.

(5)Baking:

1. Spray the surface of the mooncakes with water and immediately place them in a preheated 200 degree oven and bake for 7 minutes, until the surface is slightly browned (please adjust the temperature and time according to your oven).

2. After removing the egg yolks and egg whites from the oven and letting them cool for a while, gently dip the brush into the egg yolks and egg whites and brush them onto the prominent patterns on the surface (not too much, or they will be blurred; you can brush a layer of egg yolks around the surface as well).

3, the oven temperature down to 175 degrees, bake again about 7 minutes until the surface of the golden brown can be.

4, cooled into a sealed box to store, about 3 days after the surface will become soft and shiny oil, this time to eat the best taste (back to oil the length of time and the nature of the conversion syrup is related to, does not necessarily have to be 3 days, some half a day will be able to).