2. Accessories: 2.4 grams of cake oil, 2 grams of stinky powder, 2 grams of baking soda powder, appropriate filling and a little egg liquid.
3. Sieve the flour for later use.
4. Stir the converted syrup, fine sugar, eggs, baking soda powder and stinky powder evenly until smooth. If there is a chef's machine, use the chef's machine to stir evenly at low speed.
5. Then add the cake oil and salad oil and stir again until emulsified.
6. Add one third of the moon cake powder to the prepared syrup and stir until the powder is invisible.
7. Pour the remaining flour on the panel and dig a hole in the middle of the flour.
8. Then pour in the batter syrup just prepared.
9. Then, quickly mix the flour and syrup bit by bit, and repeatedly press the dough evenly until the dough is smooth and folded without cracks.
10. Take out the prepared stuffing while the chef is stirring, divide it into 50g portions, and then cover it with plastic wrap for later use. If there is no chef machine, it is best to divide the stuffing in advance to prevent the dough from cracking.
1 1. Knead the dough into strips, and then divide it into small portions of 50g each.
12, take out a small dose, knead it into a circle, flatten it, put a filling in the middle, wrap it up and pinch it, and then put it on a baking tray.
13, prepare your favorite moon cake mold, buckle it on the wrapped moon cake jiaozi, press the mold to quickly press out the pattern and lift it up.
14. Beat an egg and an egg yolk evenly, dip a little with a brush, and gently and quickly brush two thin layers on the pressed moon cake surface with the tip of the brush.
15, preheat the oven at 230 degrees in advance for 20-30 minutes, then put in the prepared moon cakes and bake them at high temperature for 8 minutes.
16. Take out the moon cake after baking and brush it with salad oil.
17. After the oil is brushed, the speed is transferred to the drying net to prevent the water vapor from sticking to the bottom.