Low Flour

400g

Converted Syrup

300g

Alkaline

4g

Peanut Oil

100g

Supplementary Ingredients

Red Bean Paste Filling

1,500g

Steps

1. Push up the crust slowly from the bottom until the red bean paste is completely covered;

4. Dust with a little flour and roll it out;

5. Put it into a mooncake mold and press it firmly;

6. Then squeeze it out on a baking sheet;

7. Spray the mooncake biscuits with water;

8. Put it into the preheated oven of 200 degrees Celsius and bake it on the middle layer for 5 minutes, then take it out, spread the egg wash evenly and put it back on the baking sheet. Coat with egg wash, put back in the oven, bake for another 15 minutes;

9. Bake until the surface of the golden brown can be removed from the oven;

10. Remove from the oven and let it cool, keep it well, about 3 days back to the oil, you can eat.

Tips

1. just out of the moon cake soft, but after cooling, the skin hardened, so the moon cake cooled, to save after 3-4 days back to the oil, the skin will turn soft, this time to eat will be more delicious.

2. The mooncakes must be sprayed with water before entering the oven to prevent the skin from cracking when baking.